RetroFare

One can salmon. Drain off juice into stewpan, place salmon in a pan and add one-half cup fine cracker crumbs, two eggs, salt and pepper. Mix thoroughly, press into a mold, steam one hour.

Dressing:

One and one-half cup milk, four tablespoonfuls catsup, piece of butter size of an egg; boil; thicken with one tablespoonful cornstarch dissolved in water.

Pour over loaf when done.

You might also like:

1. Salmon on Toast
2. Marshmallow Pudding
3. Swedish Salad