1 pound can salmon

¼ cup chopped onion

3 tablespoons butter or other fat, melted

3 tablespoons flour

1½ teaspoons curry powder

½ teaspoon salt

¼ teaspoon salt

¼ teaspoon ginger

Dash pepper

2 cups salmon liquid and milk

3 cups cooked rice

Drain salmon, reserving liquid. Break salmon into large pieces. Cook onion in butter until tender. Blend in flour and seasonings. Add salmon liquid gradually and cook until thick, stirring constantly. Add salmon; heat. Serve over rice with any of the following curry condiments. Serves 6.

Curry condiments: chopped hard-cooked egg whites; shredded toasted coconut; chopped nuts; chopped green pepper; chopped tomatoes; fried noodles; chopped onions; crystallized ginger; sieved hard-cooked egg yolks.