BAKED TUNA ROLL

FOR THE TUNA ROLL:
2 cups sifted flour
1 tablespoons plus 1 teaspoon baking powder
1 teaspoon salt
1/4 cup vegetable shortening
3/4 cup milk
1 egg, beaten
1 can tuna (6 1/2 to 7 ounces), drained, flaked
1 1/2 tablespoons chopped parsley
2 teaspoons grated onion
1/4 cup sweet pickle relish
FOR THE CHEESE SAUCE:
3 tablespoons butter or margarine
2 tablespoons flour
1 1/2 cups milk
1/2 cup shredded sharp cheddar cheese

TO MAKE TUNA THE ROLL:
Preheat oven to 400 degrees F. Grease a cookie sheet.

Sift flour with baking powder and 1/2 teaspoon salt. Cut in shortening with a pastry blender or 2 knives. Add 1/2 cup milk and the egg. Mix just enough to combine.

Turn out dough onto floured board. Knead a few times. Roll into a 14-by-12-inch rectangle, about 1/4-inch thick.

Combine tuna, parsley, onion, remaining 1/4 cup milk and 1/2 teaspoon salt. Add relish. Mix well. Spread mixture onto dough.

Roll up as for jellyroll. Place roll seam-side down on prepared sheet.

Bake 40 minutes.

MEANWHILE, MAKE CHEESE SAUCE:
Melt butter in a small saucepan. Blend in flour. Cook 1 minute. Remove from heat. Add milk. Return to heat. Stir until smooth and thick. Add cheese, stirring until melted.

Cut tuna roll into slices. Serve hot with cheese sauce.

Makes 6 servings
Source: Old magazine clipping