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.
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