Spaghetti Pudding (Hot)
Cook 4 oz. of spaghetti as previously directed, drain it and place half of it in a pie dish, grate 2 oz. of cheese (a good cooking one should be chosen), and sprinkle some of it over the spaghetti, slice 4 or 5 small tomatoes and place them on the bed of macaroni, sprinkling them with cheese, pepper and salt, and finish with the remainder of the macaroni, placing the rest of the cheese on the top. Pour carefully over this ½ pint of milk and cover the dish with a plate or small dish, cook in a moderate oven. A fireproof dish with a fitting cover would be useful for this dish, but if not procurable a pie dish can quite well be used.