Recipe: Pat B. - Heritage Recipe

This is the only recipe I could find that could be considered a finger food over
100 years ago.

Stuffed French Loaf
- Get a nicely rounded loaf of french (crusty) bread (the long kind), cut off
the ends and carfully remove the soft centre of the loaf so that only a 3/4"
shell of crust remains.
Salmon Filling
- Drain one 1 lb. can sockeye salmaon and remove all skin & bones. Mash well,
add 4 oz. cream cheese, 3 tablespoons kitchup, 3 tablespoons mayo, 1/8 tsp.
pepper, 1/2 tsp. paprika, 1/4 tsp. dry mustard, 3 tbls. chopped pimpento and 8
tbls. finely chopped sweet pickle. Stir all the ingredients well. Soak 1
envelope unflavored gelatine in 1/2 cup cold water in top of double boiler&
dissolve over boiling water. Add to salmon mixture & mix well. Here you add
some of the bread centre removed from the loaf, well crumbles by your fingers.
This helps extend the filling. Upend the load on a piece of wax paper and fill
with the salmon mixture inserting a knife occasionally to be sure to remove air
bubbles. Fasten the end of the loaf on the toothpicks or fine skewers. Wrap
the loaf in was paper and store in regrigerator for at least 8 hours. To serve,
slice in 1/2" slices.

I have 3 books that are around 100 years old and could not find anything else in
finger foods.
I will still post the 1960's recipes.
When is your party?