Cook the fish and potatoes as for codfish balls. When drained and dried, add the butter, milk, pepper, and yolks of eggs; then the whites, beaten stiff. Turn into a buttered baking-dish, and bake until puffed and brown (about one-half hour) in an insulated oven, the stones heated until the [paper test] shows a golden brown.

Serves eight or ten persons.

Salmon Loaf

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.

Casserole of Fish