Baked Spaghetti and Cornlet Recipe

3/4 cup raw spaghetti 
1 cup corn pulp 
2 tablespoons chopped sweet bell pepper 
1 tablespoon chopped onion 
1-1/2 tablespoons vegetable butter 
1-1/2 tablespoons flour 
3/4 cup milk 
Salt to taste 

Break the spaghetti into inch lengths, cook in boiling salted water until well done and drain. Grind the corn through a food mill. Put the onion, the diced pepper and the butter into a small saucepan and let simmer for a few minutes. Add the flour and stir. Add a little of the milk, and make smooth. Add the remainder of the milk, bring to a boil and salt to taste. Put a layer of the spaghetti into an oiled baking pan, then a layer of the ground corn. Pour half of the cream sauce over it and work it in with a fork. Put in another layer of spaghetti and corn, as before, and the rest of the cream sauce on top. Rub a slice of bread through a colander or strainer over the mixture and press down with the back of a spoon to moisten. Put small bits of vegetable butter over the top and bake to a nice brown.