An American Family History

from Aunt Kate

1 lb can salmon
1 1/2 cup of bread crumbs
1 teaspoon of B. P. [baking powder]
1/2 teaspoon of salt
1 tablespoon of shortening
1/8 teaspoon pepper
1 cup of sweet [whole] milk
3 egg yolks

Mix all together and add the whites beaten stiffly last.

Bake in greased pan 1/2 hr.

Serve with creamed peas.

I kind of wonder why Aunt Kate was using canned salmon in Alaska.