1-15 oz. can pink salmon (drain and save juice)
1 egg
1/2 c. flour
Pepper to taste
1/2 c. chopped green onions
1/2 tsp. Worcestershire or to taste
1/4 c. salmon juice
1 heaping tsp. baking powder
Crisco shortening for deep frying.

Mix salmon and egg with fork. Add 1/2 c. sifted flour and stir. Mixture will be thick. Add pepper, onion and Worcestershire. In the 1/4 c. salmon juice, put the baking powder and beat with fork until foamy. Pour into salmon mixture and mix with fork. Drop by small spoonfuls into deep hot shortening. Be sure and cook within 15 minutes of mixing. Very light and lacy. Serves 4-6.