Spaghetti à l’Indienne (Hot)
Make a curry sauce by slicing 2 small onions and frying them in butter until a light brown, add to them 2 teaspoonsful of curry powder and a tablespoonful of lemon juice or rather less of vinegar, a tablespoonful of sugar, a pinch of salt and two raw apples chopped very finely, stir in 1½ pints of water and simmer until the ingredients have become a pulp. Place ½ lb. of spaghetti in boiling water, and when partly cooked remove it, drain, and finish cooking it in the sauce. Serve very hot.