2 1/4 c. sifted flour
3 tsp. baking powder
1/2 tsp. salt
1/2 c. shortening
2 eggs
1/2 c. milk
1 (1 lb.) can salmon, drained, reserve juice
1 tbsp. grated onion
1/3 lb. cheese, thinly sliced

VEGETABLE SAUCE:

1/4 c. butter
1/4 c. flour
1 tsp. prepared mustard
2 c. milk
1/2 tsp. salt
2 c. cooked green vegetables

Sift together flour, baking powder, salt; cut in shortening until mixture resembles coarse meal. Combine eggs and milk; beat well. Add to dry ingredients and mix only until all flour is moistened. Roll out 2/3 of dough on well floured pastry cloth or board to 11 inch circle. Fit into 9 inch pie pan or layer cake pan.

Drain salmon; flake into bowl, removing skin and bones. Add onion and 2 tablespoon of reserved salmon juice. Turn into biscuit lined pan. Cover with cheese. Roll out remaining 1/3 of dough to 7 inch circle. Place on top of cheese. Bake at 375 degrees for 20-30 minutes. Serve hot with vegetable sauce.

Vegetable Sauce: Melt butter in saucepan. Blend in flour and prepared mustard; mix well. Gradually add milk; cook over low heat, stirring constantly, until thick. Add salt and desired cooked green vegetables. Serves 6.