6 med. potatoes
3 tbsp. butter
1/4 c. flour
1 1/2 c. milk
1 egg, slightly beaten
1/2 tsp. salt
Dash pepper
1/2 to 1 lb. can salmon
1 1/2 c. cooked peas

Scrub potatoes and brush with salad oil. Bake in hot oven 450 degrees for one hour. Mean while melt butter; blend in flour. Add milk, cool over hot water, stirring until smooth and thickened. Season with salt and pepper. Drain salmon. Flake removing bones. Add salmon and peas to white sauce. Cut thin, lengthwise slice from top of each potato, scoop out pulp and mash with a little hot milk, butter, salt and pepper. Put an equal amount of creamed mixture in each potato shell. Top with mashed potato. Brush tops with beaten egg. Return to oven to brown and glaze.