1 can (1 lb.) salmon
1 c. salmon liquid and milk
1 c. soft bread crumbs
3 eggs, beaten slightly
1 c. diced celery
1/4 c. chopped onion
2 tbsp. butter or cooking oil
2 tbsp. chopped parsley
1 tbsp. lemon juice
3/4 tsp. salt
1 unbaked (9 inch) pastry shell

Drain salmon; reserve liquid. Add milk to salmon liquid to make 1 cup. Bone, skin and flake salmon. Combine liquids, bread crumbs and eggs; let stand while preparing remaining ingredients.

Cook celery and onion in butter or cooking oil until celery is tender. Add cooked vegetables, flaked salmon, parsley, lemon juice and salt to egg mixture; mix. Pour into pastry shell.

Bake in a preheated 400 degree oven for 25 to 30 minutes or until crust is done and salmon mixture is set. Let stand 8 to 10 minutes before cutting. Six servings.