1 (1 lb.) can pink or red salmon
1 1/2 c. bread crumbs
3/4 c. chopped celery
2 eggs, beaten
1/2 c. milk
F.G. cayenne
1/2 c. liquid (salmon juice and water)
1 tbsp. lemon juice
1/2 tsp. baking powder
1 tsp. salt

Drain 1 pound salmon; remove bones and skin and flake. Grease a bread pan. Turn oven to 350 degrees F. Beat 2 eggs; add 1/2 c. milk and 1/2 c. liquid. Combine salmon, 1 1/2 cup bread crumbs, 1 tablespoon lemon juice, egg mixture, salt, and F.G. cayenne. Make into a loaf and place in greased pan. Bake in a moderate oven (350 degrees F.) for 30 to 40 minutes or until brown and firm. Loosen edges of salmon loaf from pan; invert on warm platter, and garnish with celery tops or parsley. Serves 5 to 6.