1 egg, slightly beaten
2 (7 3/4 oz.) cans salmon, drained
1 c. milk
1 c. dry bread crumbs
1/4 c. chopped pitted olives
1 tbsp. lemon juice
1/2 tsp. salt
1/4 tsp. pepper

Liquid from drained salmon may be used; add milk to make 1 cup.

Combine all ingredients and pack into a greased 8x4x3 inch loaf pan. Bake in hot oven at 375 degrees for 40-45 minutes or until done. Let stand about 5 minutes; turn out on hot platter. Serve with mushroom or egg sauce. (continued)