2 cans salmon (7½oz. size) flaked.
2 cups salmon liquid and milk
5 tbsp quick cooking tapioca
½ tsp salt
¼ tsp celery salt
Pepper to taste
1 tsp minced onion
1 tsp parsley
3 egg yolks, beaten until thick and lemon colored.
3 egg whites beaten until stiff.
Drain salmon and add enough milk to liquid to make 2 cups.
Combine tapioca, salt, celery salt, pepper, onion and salmon in saucepan. Bring mixture to full boil over direct heat, stirring constantly.
Remove from heat, and add salmon and parsley.
Cool slightly while beating eggs. Add egg yolks and mix well. Fold in egg whites.
Turn into a greased baking dish. Place in pan of hot water and bake in moderate oven 350 degrees for 1 hour or until souffle is firm.