Salmon Heloise - cooking recipe

Ingredients

1 can pink salmon (16 oz.), drained (save juice)
1 egg
enough flour to make it thick (about 1/2 c.)
1 heaping tsp. baking powder

Preparation

Pour salmon juice into a glass and set it aside.
Add one egg to the salmon and enough flour to make it thick.
Take a fork and mix it all up.
Do not add any salt.
Measure 1/4 cup of the salmon juice and add to it one heaping teaspoon of baking powder. Mix with fork.
Quickly dump this into the thick salmon mixture and stir with fork.