The Fireless Cook Book / A Manual of the Construction and Use of Appliances for Cooking by Retained Heat, with 250 Recipes

by Margaret Johnes Mitchell

Salmon Loaf

• 1 can salmon
• ¹⁄₄ cup butter (melted)
• 1 cup soft breadcrumbs
• 4 eggs
• ¹⁄₈ teaspoon pepper
• 1¹⁄₂ teaspoons salt
• 2 tablespoons chopped parsley
• 1 small bay leaf

If only hard, dry crumbs can be obtained, add one-fourth of a cup of water to the recipe, mixing it with the eggs, and soaking the crumbs one-half hour in the mixture.

Rub the fish and butter together, add the other ingredients, and put all into a buttered one-quart bread-mould or water-tight empty coffee or baking-powder can. Set the mould in enough cold water to reach two-thirds of the way up its sides. Let this come to a boil, boil fifteen minutes and put into the cooker for one hour. It will not be injured by remaining in the hay-box two hours. Or set the mould into boiling water, boil one-half hour, and put into the cooker for an hour.

Serves eight or ten persons.