2 tbsp. minced onion
1/3 c. chopped celery
1 tbsp. butter
2 eggs
1/4 to 1/2 tsp. salt
1/4 tsp. pepper
1/2 c. milk
1/2 can condensed cream of mushroom soup
2 tbsp. mayonnaise
1 lb. can salmon, boned & flaked, plus the juice
1 c. cooked rice or 1/2 c. raw minute rice

Cook onion and celery in butter until soft. Beat eggs and add all ingredients, including salmon and liquid. Mix well. Form into loaf in a greased 8 1/2 x 4 1/2 x 2 1/2 inch glass pan.

Bake at 350 degrees for 55 minutes. Invert on platter, slice and serve with the following sauce: 1/2 c. milk 2 tbsp. mayonnaise 1/4 c. sliced ripe olives 1 tsp. ripe olive juice

Mix and heat.