6 or 8 cans salmon 4 quarts White Sauce II

Remove skin and bones from salmon, and separate into flakes or cut in inch pieces, being careful not to break fish more than necessary. As each can of fish is finished, sprinkle with half a teaspoon salt and dash of pepper. About fifteen minutes before serving, turn carefully into sauce, stirring once or twice with two-tined fork. Allow one-fourth waffle to each serving, cover with hot creamed salmon, and serve at once.