1 (16 oz.) can salmon
Milk
1/4 c. butter
1 tbsp. minced onion
1/3 c. flour
1/4 tsp. salt
3/4 tsp. Tabasco
1 tbsp. lemon juice
1 c. cornflake crumbs

Drain liquid from salmon into measuring cup. Add milk to make 1 cup liquid. Melt butter in saucepan. Add onions and cook until tender but not brown. Blend in flour, salt and Tabasco. Add milk mixture and cook, stirring constantly until thickened. Flake salmon and add to sauce with lemon juice. Stir in 1/2 cup cornflake crumbs. Refrigerate until chilled.

Divide into 8-10 portions and shape into cones. Roll in remaining cornflake crumbs to coat well. Place on greased baking sheet and bake in hot oven (400 degrees) for 20-25 minutes until golden brown. Serve with Tabasco tarter sauce. Serves 4-5.

TABASCO TARTER SAUCE:

1/2 tsp. Tabasco
1 tsp. vinegar
1 c. mayonnaise
1 tbsp. minced onion
1 tbsp. chopped parsley
1 tbsp. chopped green olives
1 tbsp. chopped pickles

Stir Tabasco and vinegar into mayonnaise. Add remaining ingredients; mix well. Yield about 1 1/3 cups.