Luncheon Menus [excerpt]
Third Prize
Mushroom Soup
Salmon Circle Loaf with Baked Potatoes
Salmon Circle Loaf – Flake 2 cups (1 pound) of canned salmon, removing bones. Combine with 1 ½ cups cooked tomatoes, 1 ¾ cups stale bread crumbs, 2 teaspoons of melted butter and 1 egg well beaten, 1 teaspoon lemon juice, 1 teaspoon of salt, ¼ teaspoon of pepper.
Mix lightly and pour into well oiled circular mold. Bake in hot oven (425 degrees F.) about 20 minutes. Turn out on a round platter, fill center with buttered beets. Serve with Hollandaise sauce. (5 servings)
Viola M. Parrill
634 West Taylor St., City
Source: Zanesville Times Recorder, July 20, 1936