Salmon, 1 1-pound can,

Butter, 1 tablespoon,

Flour, 2 tablespoons,

Milk, hot, 1 pint,

Eggs, whites only, boiled and chopped, 3,

Peanuts, chopped, 1 cup,

Salt and Cayenne pepper.

Melt the butter and flour together, and season with salt and cayenne; then add the pint of hot milk. Cook until this is smooth and then add the salmon, which has been freed from bones and skin, and next add the chopped nuts and the chopped boiled whites of the eggs.

This may be served on buttered toast, or in ramekins.