Put half of spaghetti into a greased baking dish; mix ham and egg, and add half of it to spaghetti; mix sauce and ketchup, and pour half of it over ham; repeat; cover with crumbs, and bake in a hot oven about fifteen minutes.
311.—CREOLE SPAGHETTI
| 2 cups spaghetti broken in 2-inch pieces | 1 cup tomatoes |
| 1 onion chopped fine | ½ teaspoon salt |
| 1 green pepper chopped fine | ½ teaspoon paprika |
| 3 tablespoons bacon fat |
Cook spaghetti in boiling salted water until tender, and drain; cook onion and pepper in bacon fat for ten minutes, stirring often; add tomatoes and seasonings, put in top of double boiler, add spaghetti, and cook half an hour. Macaroni may be used in place of spaghetti.
312.—ITALIAN SPAGHETTI
| 2 cups spaghetti broken in 2-inch pieces | ½ bay leaf |
| ½ onion | 1 can condensed tomato soup |
| 4 cloves | ¼ cup grated cheese |
Cook spaghetti in boiling salted water with the onion, cloves, and bay leaf until tender; drain, remove onion, cloves, and bay leaf; add soup and cheese, and heat to boiling point. One-half can tomatoes seasoned, stewed until thick, and pressed through a sieve, may be used in place of soup. Macaroni may be used in place of spaghetti.