1 can cream of mushroom soup
1 tbsp. lemon juice
1 lb. can (2 c.) salmon -or-
2 (6-1/2 to 7 oz.) cans tuna, drained and flaked
1 c. med. white sauce
1/2 c. top milk or Half & Half
1 beaten egg
1/2 c. chopped celery
1 c. cracker crumbs

Add lemon juice to salmon. Add white sauce, milk, celery, cracker crumbs, dash of pepper. Mix well. Bake in greased loaf pan or in cupcake pan (fill full).

Bake 1/2 hour at 350°F.

Add 1/4 cup milk to cream of mushroom soup. Heat and pour over cakes.

Makes 6 servings of 2 cakes each.