SPAGHETTI, ITALIAN •fashion.— H cup of cream, or 54 lb. of butter, 1 clove of garlic, cheese. Chop 2 lbs. lean beef very fine; add to it 6 good-sized tomatoes cut in halves, and the seeds pressed out. Add 3 onions, chopped, and J^^ pt. of water, and cook slowly for 3 hrs. Drain, and press carefully. Boil, and blanch 6 ozs, of spaghetti; put it into the strained mixture, add the salt; stand it on the back part of the stove to cook for 54 an hr. Cut a clove of garlic into halves, mash it in the spoon with which you are stirring the spaghetti; add the cream or butter, heat well, and turn on a hot platter. Pass with it grated Parmesan cheese. Beef extract may be used in place of meat. — Mrs. Jas. M. Northcott, 807 Forest Ave., Wilmette, 111. SPAGHETTI WITH TOMATOES.— Take ^ package of spa- ghetti and pour enough hot water on to cover. Let boil until soft, then put Yt. teaspoon of baking soda in and let boil up, pour off the water and cover with cold water until all is chilled. Put initio the dish to bake, and add 1 teaspoon of salt. Take J^ can of tomatoes, drain off the juice, and put into a pan and let it come to a boil. Add a little salt. Mix a tablespoonful of flour with a little water, add to the tomato juice; also put in a tablespoon of sugar.. When this has become rather thick, pour over the spaghetti and put a tablespoon of butter in dots over the top, and put into the oven to bake for ^ an hr. Serve hot. — Mrs. J. W. Marelius, 2329 Cornelia St., Chicago, 111. VARIATION I.— Boil J^ lb. of spaghetti in 2 qts. of boiling water, strain, and add 1 pt. of strained tomatoes, 1 small onion, chopped fine; season to taste, with salt and red pepper. Set over a very small flame for 1 hr. SIrve. — Mrs. T. Martin, 614 S. 7th Ave., Maywood, 111. 436 CHEESE, MACARONI, NUTS & RICE, ETC. SPAGHETTI WITH TOMATO AND ONION.— Boil 1 small package of spaghetti,✪ Spaghetti in Cheese Shell and bleach, chop fine and fry in cu'bed bacon (J4 lb.) 3 medium-sized onions. Stew 1 can tomatoes, with pepper, salt and sugar to taste, and a dash of cayenne pepper. Put all to- gether, and serve hot. — Mrs. Robert P. Bruce, 405 S. 11th Ave., Maywood, 111. VERMICELLI Vermicelli may be prepared in any of the ways applying to Macaroni or Spaghetti, • THE AUTHOR. VERMICELLI IN MILK.— Boil 1 qt. of milk and drop lightly into it 6 oz. of vermicelli which has been blanched in boiling water to free it from all impurities. Simmer gently, and stir frequently to keep it from getting into lumps. When tender, sweeten it, and serve. — Mrs. E. D. Kelley, Winnetka, 111. SALADS ANCHOVY SALAD.— If the flavor of garlic is liked, rub a salad bowl with cut garlic. Cover the bowl with crisp lettuce leaves. Wash and clean anchovies, and remove skin and bone. If salted anchovies are used, soak for an hr. in cold water. The an- chovies may be arranged over the lettuce, whole, covered with may- onnaise dressing, and garnished with hard-boiled eggs✪ Anchovy Salad, either sliced or put through a vegetable press and sprinkled over. The ancho- vies may also be cut into pieces, or into tiny slides crosswise, and sprinkled with minced parsley, onion and capers, hard-^boiled eggs and salad dressing. — Mabel E. Sturtevant, 105 S. Dearborn St., Chi- cago, 111.

AI-modernized reading of the original text

A modernized reading is not available for this page yet. You are seeing the original text.

SPAGHETTI, ITALIAN •fashion.— H cup of cream, or 54 lb. of butter, 1 clove of garlic, cheese. Chop 2 lbs. lean beef very fine; add to it 6 good-sized tomatoes cut in halves, and the seeds pressed out. Add 3 onions, chopped, and J^^ pt. of water, and cook slowly for 3 hrs. Drain, and press carefully. Boil, and blanch 6 ozs, of spaghetti; put it into the strained mixture, add the salt; stand it on the back part of the stove to cook for 54 an hr. Cut a clove of garlic into halves, mash it in the spoon with which you are stirring the spaghetti; add the cream or butter, heat well, and turn on a hot platter. Pass with it grated Parmesan cheese. Beef extract may be used in place of meat. — Mrs. Jas. M. Northcott, 807 Forest Ave., Wilmette, 111. SPAGHETTI WITH TOMATOES.— Take ^ package of spa- ghetti and pour enough hot water on to cover. Let boil until soft, then put Yt. teaspoon of baking soda in and let boil up, pour off the water and cover with cold water until all is chilled. Put initio the dish to bake, and add 1 teaspoon of salt. Take J^ can of tomatoes, drain off the juice, and put into a pan and let it come to a boil. Add a little salt. Mix a tablespoonful of flour with a little water, add to the tomato juice; also put in a tablespoon of sugar.. When this has become rather thick, pour over the spaghetti and put a tablespoon of butter in dots over the top, and put into the oven to bake for ^ an hr. Serve hot. — Mrs. J. W. Marelius, 2329 Cornelia St., Chicago, 111. VARIATION I.— Boil J^ lb. of spaghetti in 2 qts. of boiling water, strain, and add 1 pt. of strained tomatoes, 1 small onion, chopped fine; season to taste, with salt and red pepper. Set over a very small flame for 1 hr. SIrve. — Mrs. T. Martin, 614 S. 7th Ave., Maywood, 111. 436 CHEESE, MACARONI, NUTS & RICE, ETC. SPAGHETTI WITH TOMATO AND ONION.— Boil 1 small package of spaghetti, and bleach, chop fine and fry in cu'bed bacon (J4 lb.) 3 medium-sized onions. Stew 1 can tomatoes, with pepper, salt and sugar to taste, and a dash of cayenne pepper. Put all to- gether, and serve hot. — Mrs. Robert P. Bruce, 405 S. 11th Ave., Maywood, 111. VERMICELLI Vermicelli may be prepared in any of the ways applying to Macaroni or Spaghetti, • THE AUTHOR. VERMICELLI IN MILK.— Boil 1 qt. of milk and drop lightly into it 6 oz. of vermicelli which has been blanched in boiling water to free it from all impurities. Simmer gently, and stir frequently to keep it from getting into lumps. When tender, sweeten it, and serve. — Mrs. E. D. Kelley, Winnetka, 111. SALADS ANCHOVY SALAD.— If the flavor of garlic is liked, rub a salad bowl with cut garlic. Cover the bowl with crisp lettuce leaves. Wash and clean anchovies, and remove skin and bone. If salted anchovies are used, soak for an hr. in cold water. The an- chovies may be arranged over the lettuce, whole, covered with may- onnaise dressing, and garnished with hard-boiled eggs, either sliced or put through a vegetable press and sprinkled over. The ancho- vies may also be cut into pieces, or into tiny slides crosswise, and sprinkled with minced parsley, onion and capers, hard-^boiled eggs and salad dressing. — Mabel E. Sturtevant, 105 S. Dearborn St., Chi- cago, 111.

The Cook County cook book