One-half can of salmon, one quart of milk, two rounding tablespoonfuls of butter, two rounding tablespoonfuls of flour, two level teaspoonfuls of salt, speck of cayenne.

Drain the oil from the salmon, remove bones and skin, mash the salmon fine, add one cup of the milk heated and strain through a sieve or vegetable press. Put the rest of the milk into a double boiler over the fire, rub the butter and flour to gether and add to the scalded milk, stir a moment, add salt and cayenne and last the strained salmon. When well heated, serve.

If wanted for a pink luncheon, a drop or two of red coloring may be added to make it a little more decided pink.