2 tbsp. minced onion
1/3 c. chopped celery
1 tbsp. butter
2 eggs
1/4 tsp. salt
1/4 tsp. pepper
1/2 can condensed cream of celery soup
2 tbsp. mayonnaise
1/2 c. milk
1 can (1 lb.) salmon, boned and flaked
1 c. cooked rice

Cook onion and celery in butter until soft. Beat eggs. Add all ingredients, including salmon liquid and mix. Bake in a greased glass pan, 8 1/2 x 4 1/2 x 2 1/2 inches in a preheated oven at 350 degrees about 55 minutes. Invert on platter, slice and serve with Olive Sauce. 8 servings.

OLIVE CELERY SAUCE:

1/2 can condensed cream of celery soup
1/2 c. milk
2 tbsp. mayonnaise
1/2 c. sliced ripe olives
1 tsp. olive liquid

Mix ingredients and heat thoroughly.