1 tall can pink salmon
2 eggs
1/4 c. evaporated milk
Juice of 1 lemon
7 or 8 tbsp. flour

Crumble salmon. Mash bones. Add eggs, milk and lemon juice; mix well. Add flour. Drop with a spoon in hot fat or cooking oil. Fry slowly until brown. Turn and brown other side. Serve with lemon sauce.

LEMON CHIVE SAUCE:

1/2 c. squeeze butter
3 tbsp. lemon rind
1 tbsp. chopped chives
2 tsp. grated lemon rind

Combine all ingredients. Serve hot or cold. Makes about 2/3 cup.