Instructions: African-American cooks hailed from all over the country, not just the South, Paige points out. He found this recipe in Elizas Cookbook, compiled in 1936 by the Negro Culinary Art Club of Los Angeles.

Parboil spaghetti and drain. Place in a baking dish a layer of spaghetti, then a layer of salmon, mixed with chopped onion, salt and pepper, Tabasco sauce, parsley and another layer of spaghetti, dotting each layer with butter. Pour tomato sauce over the last layer of spaghetti, and bake in hot oven until brown.

Makes 6 servings.

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