4 tbsp. crisco
5 tbsp. flour
1/2 tsp. salt
1 c. milk
1 lb. can salmon
1 tsp. lemon juice
Dash of black pepper
1/2 tsp. onion juice or minced onion
1/2 c. sifted bread crumbs
1 egg, slightly beaten with 1 tbsp. water

Melt Crisco in top of double boiler; add flour and salt; blend. Add milk and cook until smooth and thick, stirring constantly. Remove from stove. Remove bones and skin from salmon and separate into flakes. Add salmon, lemon juice, onion juice and pepper to sauce; blend well. Spread mixture in a greased shallow 8"x8" pan and chill until stiff (overnight). Cut with biscuit cutter, roll into crumbs then beaten egg, then in crumbs. Fry in hot Crisco or oil 1" deep in heavy frying pan until brown. Drain on absorbent paper.