SCALLOPED NOODLES AND TUNA FISH

6 packages egg noodles

4 pounds tuna fish

4 quarts white sauce

2 cups dry break

½ cup butter

Cook noodles in boiling water, salted, until tender. Drain cooked genuine egg noodles. Butter baking pans. Put in layer of noodles, cover with layer of tuna fish and white sauce. Repeat, making at least two layers of each. Cover with buttered crumbs and bake in a hot oven until heated through and crumbs are brown. For buttered crumbs, melt butter in sauce pan and add crumbs mixing lightly with fork. Chopped green pepper and pimento may be added for variation. Serves fifty.

— Frank Morgan