SCALLOPED ASPARAGUS AND SPAGHETTI

1 1/2 cups spaghetti, broken in small pieces
1 pint asparagus (canned or cooked) and liquid from asparagus
2 tablespoons flour
2 tablespoons melted butter
1 cup rich milk
3 to 4 drops Tabasco sauce
1/2 teaspoon salt
1 cup buttered bread crumbs

Cook the spaghetti in salted boiling water for 20 minutes, and drain.

Drain the liquid from the asparagus and cut the stalks in short pieces.

Prepare a sauce of the flour, fat, milk, and asparagus water, and add the Tabasco sauce and salt.

In a greased baking dish put a layer of the cooked spaghetti, then one of asparagus, cover with the sauce, and continue until all the ingredients are used. Cover the top with the buttered bread crumbs.

Bake in a moderate (350 degree F) oven for about 20 minutes, or until the crumbs are golden brown.

Source: Aunt Sammy's Radio Recipes, 1931