1 can tuna fish

1 tablespoon (1/2 oz.) butter

1 tablespoon flour

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon paprika

1 cup (1/2 pt.) milk

1 teaspoon chopped onion

1 tablespoon chopped parsley

2 eggs, separated

1 tablespoons bread crumbs

Turn tuna fish on to a plate, and drain off liquor. Remove skin and bones, and break into flakes. Blend butter and flour in a saucepan over fire, add milk and stir until thick and smooth.

add seasonings, onion, and parsley and stir over fire a few minutes. Set aside and when cooled stir in egg yolks and fold in stiffly beaten whites. Turn into greased fireproof dish, sprinkle crumbs on top and bake in hot oven ten to fifteen minutes. Serve hot. This amount, using a fairly large can of tuna fish, will serve five or six persons.

Tuna fish, which is a comparatively new addition to the list of canned fish, is called the poultry of the sea, for its flaky, white meat resembles in appearance and taste the breast meat of chicken and turkey.