Salmon Loafs

Variation 1
1 can salmon
2 eggs (beaten)
7 crackers (crushed)
1 1/2 cups Milk
salt, pepper

Mix with a fork the salmon, eggs, and crackers. Add milk, salt and pepper to taste. Pour into a buttered bread pan and bake 45 minutes at 325 degrees. Serve with a white sauce.

Variation 2
1 large can salmon
1 cup cracker or bread crumbs
1 cup sweet milk
1 egg (beaten)
salt, pepper

Place ingredients into a greased casserole and steam 1 hour.

Variation 3
1 can red salmon
2 slices bread (cubed fine)
2 eggs (beaten)
3 tbsp. oleo (melted)
1 small onion (chopped fine)
1 tsp. lemon juice
1 1/4 cups canned milk
salt, pepper

Remove dark skin and bones from salmon. Combine salmon, bread, and eggs in bowl. Add onion, oleo, lemon juice, and milk to mixture. Salt and pepper to taste. Bake in loaf pan for 1 hour at 375F degrees.

Variation 4
1 large can salmon
3/4 cup soft bread crumbs
1 egg (slightly beaten)
2 tbsp. milk
1 tbsp butter (melted)
1/2 tsp. salt
1/8 tsp. pepper

Remove dark skin and bones from salmon. Retain liquid. In mixing bowl with the salmon, add bread crumbs, seasonings, and butter. Combine egg and milk separetly, and moisten mixture in bowl. Pack in buttered loaf pan and bake about 40 minutes at 400F degrees. Unmold, serve with parsley or egg sauce. If desired grated or finely chopped onion may be added to above mixture.
 

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