1 lb. can salmon
1/4 c. chopped onion
1 egg, slightly beaten
Milk, salmon liquor
Salt & pepper to taste
4 tbsp. corn oil (1/4 c.)
1 1/2 c. bread crumbs
1 tbsp. chopped parsley
1 tsp. lemon juice

Melt shortening in skillet, add onions and cook until yellow. Add bread crumbs, salt and pepper and brown lightly. Add enough milk to salmon liquor to make 3/4 cup. In medium bowl flake salmon with a fork. Combine salmon, crumbs, onions and liquid. Add remaining ingredients; blend thoroughly. Pour into greased casserole and bake at 375 degrees for 30 minutes. Serves 6.

You can make 6 salmon cakes instead of a casserole by omitting the milk and salmon liquor. Brown in a small amount of corn oil in frying pan.