Beat two eggs, one-third cup of milk, one tablespoon of butter, pinch of salt, dash of paprika.

Stir into the salmon lightly, cover lightly with rice.

Steam one hour, serve with white sauce.

(This may also be made with barley instead of rice.) Scalloped Salmon (1) Salmon, 1 can Egg, 1 Milk, 1 pint Flour, 2 rounding tablespoons Butter, 1-1/2 tablespoons Put the milk on stove in double boiler, keeping out one-half cup.

Mix butter and flour to a smooth paste, and add the egg well beaten, then the one-half cup of cold milk.