Slice boiled salsify and put in layers in a buttered baking-dish, sprinkling each layer with crumbs and seasoning with salt, pepper, and butter. Have crumbs on top. Fill the dish with milk and bake until brown.
ESCALLOPED SALSIFY
Mash boiled salsify through a sieve, season with salt, cayenne, butter, and celery salt, and moisten with milk. Put into a buttered baking-dish, cover with crumbs, dot with butter, and bake in a pan of hot water until brown; or, use sliced boiled salsify alternately with [Cream] or [Drawn-Butter Sauce] and seasoned and buttered crumbs. Have sauce on top. Cover with crumbs, wet with cream, and bake brown.
FRIED SALSIFY
Prepare according to directions given for [Boiled Salsify], drain, marinate in [French Dressing], and sauté in very hot fat. Serve with [Maître d’Hôtel Sauce] if desired; or, boil, drain, dip in egg and crumbs or seasoned flour, and fry in deep fat.
SPAGHETTI À L’AMÉRICAINE
Cook spaghetti until tender, drain, and add a can of tomato paste. Simmer for twenty minutes, season to taste, add two tablespoonfuls of butter, and serve with grated cheese.
SPAGHETTI À LA TOMASO
Fry six pork chops brown with three sliced onions, adding a little butter or oil if the chops are not fat enough to fry. Pour over two cans of tomatoes and add three whole cloves of garlic peeled and sliced, and salt and paprika to season. A seeded and chopped green pepper is an improvement. Simmer slowly until the meat is in rags, adding boiling water if required. When the sauce is thick and dark, rub through a coarse sieve, pressing through as much of the meat pulp as possible. If it is not thick enough, simmer until it reaches the consistency of thick meat gravy. This sauce will keep for a day or two. Have ready a kettle of salted water at a galloping boil. Put in a handful of imported spaghetti without breaking, coiling it into the kettle as it softens. Cook for twenty minutes, or more if necessary, stirring to keep from burning. Drain in a colander, rinse thoroughly with fresh boiling water, and spread on a platter. Add olive-oil to moisten if desired. Mix with part of the sauce and sprinkle with freshly grated Parmesan cheese. Pass sauce and cheese with it. Fried green peppers or fresh mushrooms may be mixed with the spaghetti, or a handful of soaked dried Italian mushrooms may be cooked with the sauce.