Magazine clipping. No date, magazine unknown but probably Parade Magazine.
BY DORIS TISDALE
HOME SERVICE CENTER
For 6 servings you’ll need:
Salmon, 16-ounce can (2 cups)
Milk, or evaporated milk, about 1/4 cup
Egg, 1
Soft bread crumbs, 1 1/2 cups
Lemon juice, 2 teaspoons (optional)
Salt, 1/4 teaspoon
Pepper, 1/8 teaspoon
BAKING TIME: about 40 minutes
BAKING TEMPERATURE: 375° (moderate oven)
- Open can of salmon; hold lid in place and drain liquid into measuring cup; add milk to make 1/2 cup. Place salmon in bowl; with 2 forks remove backbone and any skin.
- Break salmon into flakes. Add unbeaten egg; with fork beat together to blend thoroughly. Stir in bread crumbs, milk mixture, lemon juice, salt and pepper; mix well.
- Grease a 3-cup oblong baking dish or small loaf pan. Line bottom with waxed paper, grease it well. With spoon pack in salmon mixture. Bake until it’s lightly browned.
- Remove from oven, let stand 5 minutes. Run kitchen knife around edge of loaf to loosen from pan. Turn out on platter, remove waxed paper. Serve with a creamy sauce.
A SAUCE FOR SAVOR
While loaf bakes melt 2 tablespoons butter or margarine in saucepan. Blend in 2 tablespoons flour, take from heat; gradually stir in 2 cups milk. Cook over low heat, stirring constantly until thickened. Season with salt, pepper.
Add any one of these–2 sliced hard-cooked eggs . . . 1 cup drained fresh-cooked or canned green peas . . . 1/4 cup minced parsley or watercress . . . 1/4 cup chopped sweet pickles, drained pickle relish or stuffed olives.