Salmon Loaf.

llb. tinned salmon, 1 breakfast cup of fresh breadcrumbs, 1 1/2ozs. butter, 1 teaspoon lemon juice, 2 teaspoons chopped parsley, 1/2 cup milk, 1 or 2 eggs, seasoning.

Remove all skin and bone from the salmon, flake with a fork, warm the milk and butter, pour over breadcrumbs and let soak for a time. Then mix with the salmon, add parsley, lemon juice, salt, pepper and egg yolks. Beat the whites stiffly and stir gently in at the last. Put mixture in a greased tin, cover with greased paper, and steam slowly for an hour. Turn out when cold and serve with cucumber or lettuce.