Salmonettes Heloise - cooking recipe

Ingredients

1 (15 oz.) can pink salmon (cheaper than red)
1 whole egg
1 heaping tsp. baking powder
1/2 c. flour

Preparation

Open can of salmon, pour the juice into a measuring cup and set aside.
Dump the drained salmon in a mixing bowl.
Drop in egg.
Use a fork to break up salmon and mix the egg real good. When it is gummy, add flour.
Stir in flour thoroughly with fork. Mixture will be real thick.