SPAGHETTI WITH CHEESE AND TOMATO SAUCE
(
Sufficient to Serve Six
)
- 1 c. spaghetti
- 2 Tb. butter
- 2 qt. boiling water
- 2 Tb. flour
- 2 tsp. salt
- 1/2 c. grated cheese
- 1 can tomatoes
- 1 tsp. salt
- 1 small onion, chopped
- 1/4 tsp. pepper
- 1/2 c. water
Boil the spaghetti in the 2 quarts of boiling water to which has been added 2 teaspoonfuls of salt, and after it is tender drain off the water. Then proceed to make the sauce. Boil the tomatoes and the chopped onion in the 1/2 cupful of water for 10 minutes. Strain this mixture and to it add the butter and the flour, which should first be mixed with a little cold water. Cook this until it thickens and then add the cheese, 1 teaspoonful of salt, and the pepper. Pour the entire mixture over the cooked spaghetti, reheat, and serve.
98. LEFT-OVER ITALIAN PASTES.--No cooked Italian paste of any kind should ever be wasted. Any left-over macaroni, spaghetti, or vermicelli can be reheated and served as it was originally or it can be used in soups. If a sufficient amount is left after a meal, a good plan is to utilize it in croquettes. To make such croquettes, chop the left-over food fine and hold it together with a thick white sauce or with raw eggs. Then form it into croquettes of the desired shape, roll these in bread or cracker crumbs, and brown them in butter.
BREAKFAST MENU
99. A well-planned breakfast menu is here given, with the intention that it be prepared and used. This menu, as will be observed, calls for at least one of the dishes that have been described, as well as some that have not. Directions for the latter, however, are given, so that no difficulty will be experienced in preparing the menu. After the recipes have been followed out carefully, it will be necessary to report on the success that is had with each dish and to send this report in with the answers to the Examination Questions at the end of this Section. The recipes are intended to serve six persons, but they may be changed if the family consists of fewer or more persons by merely regulating the amounts to suit the required number, as is explained elsewhere.