1 (16 oz.) can salmon
1/2 c. chopped onion
2 tbsp. butter
2/3 c. fine dry bread crumbs
2 beaten eggs
1/4 c. snipped parsley
1 tsp. dry mustard
3 tbsp. shortening

Drain salmon, reserving 1/3 cup liquid. Remove bones and skin from salmon; flake meat. Cook onion in butter until tender. Add reserved liquid, 1/3 cup crumbs, eggs, parsley, mustard, and salmon; mix well. Shape into 6 patties; roll in remaining crumbs.

In skillet, melt shortening. Cook patties over medium heat until browned. Carefully turn; brown other sides. Serve with Lemon-Cheese Sauce. Serves 6.

LEMON-CHEESE SAUCE:

Melt 2 tablespoons butter in a saucepan; blend in 2 tablespoons all-purpose flour, 1/2 teaspoon salt, and dash of pepper. Add 1 cup milk all at once; cook and stir until thickened and bubbly. Stir a small amount of hot mixture into 2 beaten egg yolks. Return to hot mixture. Add 1/2 cup shredded sharp process American cheese and 2 tablespoons lemon juice. Stir to melt cheese.

If served cold, as at a picnic or buffet, serve topped with a cold sauce instead of hot cheese sauce. Mix 1/2 can creamed celery soup with 1 cup sour cream, adding 1 tablespoon (or less) of lemon juice.