1 can (14 3/4 oz.) salmon
2 hard cooked eggs, chopped
1/4 c. chopped celery
1/4 c. chopped green pepper
2 tbsp. chopped onion
1/4 tsp. garlic salt
1/3 c. mayonnaise
2 c. flour
1 tbsp. baking powder
1/2 tsp. salt
1/4 c. shortening
Milk, paprika and cheddar sauce

Pick bones and skin from salmon, drain and flake, reserving liquid. Combine salmon with eggs, celery, green pepper, onion, garlic salt and mayonnaise. Sift together flour, baking powder and salt. Cut in shortening until crumbly. Add milk to salmon liquid to make 2/3 cup liquid, add to flour mixture, stir gently with a fork until dough holds together. Turn out on a lightly floured surface and knead gently about 10 times. Roll into a 12 x 8 rectangle. Spread with salmon mixture. Roll up from narrow edge as though you were making a jelly roll. Cut into 6 slices. Place cut side down in a buttered baking dish. Bake 400 degrees 25 minutes. Serve hot with cheddar sauce. Sprinkle with paprika.

CHEDDAR SAUCE:

3 tbsp. butter
3 tbsp. flour
1/2 tsp. salt
Dash of pepper
1 1/2 c. milk
1 c. (4 oz.) shredded cheddar cheese

Melt butter in saucepan. Blend in flour, salt and pepper. Gradually add milk, stirring constantly until thick and smooth. Add cheese, stir until melted, add a dash of Worcestershire sauce. Makes approximately 1 3/4 cups of sauce.