1 (15 1/2 oz.) can pink salmon
Milk
1/4 c. butter
2 tbsp. finely chopped onion
1/3 c. all purpose flour
1/2 tsp. salt
1/4 tapes. pepper
1 tbsp. lemon juice
1 c. crushed Corn Flakes, divided

Drain salmon, reserving liquid; add enough milk to salmon liquid to measure 1 cup; set aside.

Melt butter in a heavy saucepan over low heat; add onion and cook until tender. Add flour, stirring until smooth. Cool 1 minute, stirring constantly. Gradually add milk mixture; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in salt and pepper; set aside.

Remove skin and bones from salmon; flake salmon with a fork. Add lemon juice, 1/2 cup Corn Flakes, and white sauce, stirring well. Refrigerate mixture until chilled; shape into croquettes. Roll in remaining Corn Flakes. Place on a lightly greased baking sheet; bake at 400 degrees for 30 minutes. Yield: 8 servings.