2 c. salmon
2 c. soft bread crumbs
1/2 c. milk
2 eggs
1 tsp. salt
1 tbsp. lemon juice
1 tbsp. chopped parsley
2 c. dry bread crumbs
Hot shortening

Drain salmon, cook two cups bread crumbs in the milk for five minutes. Stir in the unbeaten eggs, seasoning, and salmon. Let cool. Shape into patties or balls. Coat them on all sides with finely sifted bread crumbs. Cook Croquettes in deep hot shortening until brown.