1/2 gal. milk
1 can salmon
6 med. taters, peeled & diced
2 ribs celery, peeled & diced
1 c. water
1/2 tsp. sage
1/2 tsp. bay leaf powder
1 tsp. celery salt
1 tsp. salt

Bring taters and celery to a boil, reduce heat and simmer until tender. Mash contents of a 15 1/2 ounce can of salmon; add milk and other ingredients. Add cooked potatoes and celery. Mash and stir. Do not boil final product. Use all of salmon, mashing bones, meat and skin. Use oil. Better second day. Serves 6.