6 med. potatoes
1 tbsp. flour
Pepper to taste
1 1/2 c. rich milk
1 sm. onion, sliced
1 (6 oz.) can red salmon

Peel potatoes; slice thin and place a layer in a buttered deep casserole. Over this, place a layer of salmon and onions. Sprinkle with flour and pepper. Add the rest of the potato slices; pour milk over all. Bake at 350 degrees about 1 hour or until potatoes are tender. Serves about 6-8.

VARIATION: Salted salmon may be used instead of canned (about 1 pound, sliced thin). 5 servings.