1, 1-pound, can salmon
1 cup Cooked Tomatoes [Canned Stewed Tomatoes works well]
1 small Onion, finely sliced
2 cups Water
1/4 cup Flour
3 cups Milk
1-1/2 teaspoons Salt
1/8 teaspoon Pepper
Flake salmon. Add tomatoes, onion and water. Simmer 20 minutes. Combine flour, milk and seasonings; cook until thickened, stirring constantly. Add salmon mixture and serve at once.
Taken from "250 Fish and Sea Food Recipes." Edited by Ruth Berolzheimer, Direct, Culinary Arts Institute. Published by Consolidated Book Publishers, Inc., Chicago, IL, USA, 1940.
To get your own copy of this wonderful little recipe book, do an online search using the title, author and year of publication. There are lots of copies out there!