This recipe is from Praise For The Cook, a Crisco promotional cookbook published in 1959.  I forgot how many recipes would call for a can of Cream of celery soup back then, and this recipe is no different.

An economy dish with extra-special appeal and delicious flavor.

• 2 tablespoon Crisco
• 2 tablespoons flour
• 1/2 cup milk
• 2 cups cooked rice, drained
• 1 cup salmon
• 1 egg
• 1 teaspoon salt
• 1/2 condensed cream of celery soup
• 1/4 cup (1 oz.) shredded American cheese
• 1 – 1/2 cups fine, dry bread crumbs
• Crisco for deep frying

Melt Crisco in saucepan.  Add flour and blend. Add milk and stir over low heat until thick and smooth.  Combine with cooked rice, salmon, egg, salt, soup and cheese. Chill thoroughly. Shape into 12 croquettes/ Roll in bread crumbs and fry 3 to 5 minutes in deep Crisco heated to 365 degrees. Drain on absorbent paper.

Makes 6 servings.