Scalloped Salmon And Spaghetti

Baking-Powder Biscuits Currant Jelly

Tea

Scalloped Salmon And Spaghetti

Break 1/2 c spaghetti into short pieces, cover with boiling salted water and boil until tender, about 20 m. Free 1 can of salmon from the bones and the skin, lay in layers in a baking dish, alternating with the spaghetti. Pour over all 1 c Thin White Sauce (p. 38, 1 T flour, 2 T butter, 1 c milk), seasoned well with salt, pepper, and 1 T lemon juice. Cover with buttered crumbs and bake 20 m in a moderate oven.

Baking-Powder Biscuits

2 c flour, 4 t baking-powder, 1 1/2 t salt, 1 T shortening, 3/4 c milk or water, - p. 24.

Preparing The Meal

Forty minutes before lunch time cook the spaghetti, or cook it in the morning after breakfast. One-half hour before serving prepare the scalloped dish and while baking make the biscuits and tea. Serve the luncheon.