1/4 pound Sharp Cheese
1 cup Tomato Puree
1/2 teaspoon Salt
1 teaspoon Prepared Mustard
1 tablespoon Worcestershire Sauce
2 Eggs, slightly beaten
1 cup Evaporated Milk
1 (1-pound) can Salmon
Melt cheese over boiling water, blend in tomato puree and seasonings gradually. Add eggs to milk and stir slowly into cheese mixture. Add salmon broken into large pieces and heat 5 minutes. Serve on hot toast.
Taken from "250 Fish and Sea Food Recipes." Edited by Ruth Berolzheimer, Direct, Culinary Arts Institute. Published by Consolidated Book Publishers, Inc., Chicago, IL, USA, 1940.
To get your own copy of this wonderful little recipe book, do an online search using the title, author and year of publication. There are lots of copies out there!