2 c. canned salmon
1 c. liquid from salmon
1 1/2 c. crumbled day old bread
2 tbsp. chopped sweet pickles
1 tsp. salt
1/4 tsp. pepper
1 egg, slightly beaten

Preheat oven to 375 degrees. Drain (saving liquid drained off) enough canned salmon to make 2 cups canned salmon. Flake salmon; discard bones and skin. Set aside.

Measure salmon liquid and add enough milk to make 1 cup liquid. Combine with salmon. Add 1 1/2 cups crumbled bread, 2 tablespoons chopped sweet pickles, 1 teaspoon salt, 1/4 teaspoon pepper, 1 egg slightly beaten. Pack in small loaf pan. Bake 30 minutes.