Place on back of stove and let steep for one hour after adding two teaspoons of Eagle Chili Powder (if available) or two teaspoons of Lea & Perrins sauce with five dissolved cubes of beef or chicken bouillon.
To cook the spaghetti, place it, unbroken, in well salted boiling water. Put it in end first. Boil exactly twenty-three minutes. Drain. Hold under cold water tap for a second or two and drain again. Keep warm on stove until served. This cold water treatment is important. It removes all gumminess and leaves the spaghetti in perfect condition. Use the imported spaghetti if available.
EGGS À LA SALISBURY
Here is a dish that is easy to make and delicious.
I poach the desired number of eggs until they are just solid. Then I place them on hot, crisp toast, covering the eggs with beautifully done bacon.
Over the lot, I pour hot cream until the eggs are floating.
Salt, pepper and paprika to taste.
Try this for breakfast.
FISH À LA COMMODORE
Say you are cooking a six pound bass or some similar fish—do it this way for a change: