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Remove the bone, skin and oil from two pound cans of salmon. Boil together two cupfuls of white bread crumbs and one cupful of milk.

Take from the fire, and add one cupful of boiled rice, a teaspoonful of salt, a saltspoonful of pepper, a teaspoonful of onion juice, and four eggs slightly beaten. Mix and work in the fish. Press the whole through a colander, and pack it at once into a mold. Cover and steam three-quarters of an hour. Serve hot with cream sauce. This will serve twelve persons.

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