3 tbsp. butter
3 tbsp. flour
1 c. milk
1/2 tsp. salt
1/2 tsp. paprika
1 tsp. onion juice
1 tsp. lemon juice
2 tbsp. minced parsley
1/2 tsp. celery salt
1 c. salmon, flaked
4 eggs, separated

Melt butter in saucepan; blend in flour. Add milk; cook until thick, stirring constantly. Remove from heat; season with salt, paprika, onion juice, lemon juice, parsley and celery salt. Add salmon and beaten egg yolks; fold into stiffly beaten egg whites. Pour in casserole; place in pan of hot water. Bake at 375 degrees for 40 to 45 minutes or until knife inserted in center comes out clean. Yield: 6 servings.