Creamed Sardines

Pour off the oil from a can of sardines, remove the skin and bones from the flesh, keeping them as nearly whole as possible. Make 2 c Medium White Sauce (p 38), adding 2 T lemon juice and a dash of paprika. Heat the fish in the sauce and when thoroughly hot serve.

Scalloped Macaroni And Tomatoes

Break 1/2 package macaroni into pieces 1/2 inch in length and cook in boiling salted water until tender. Drain and blanch with cold water, then cover with 1 c Medium White Sauce well seasoned with salt, pepper, and 4 T grated cheese. Cover the bottom of a buttered baking dish with a layer of the macaroni; over this put a layer of tomatoes, then macaroni; and proceed in this way until the ingredients are used, having macaroni covered with buttered crumbs on the top. One cup of Tomatoes should be used. Bake until heated throughout and the top browned.

Graham Nut Gems

Mix and sift 1 c graham flour, 1 c white flour, 1/4 c sugar, I t salt and 4 t baking-powder. Add gradually 1 c milk, 1 egg well beaten, and 1 T melted butter. Beat well and add 1/2 c nut meats. Turn into greased muffin rings and bake 25 m in a hot oven. Add 2 t molasses if desired.

Preparing The Meal

About 3/4 h before lunch cook the macaroni, and while cooking make the 3 c White Sauce required for Macaroni and Creamed Sardines. Make the Graham Gems and while baking prepare the Macaroni and Tomatoes and place in the oven. Open a can of sardines, remove the skin and bones from the fish, and place in the White Sauce, to which the lemon juice and paprika have been added. Make the tea and serve the lunch.