The galley guide

912 — Baked Spaghetti (with Cheese). Break spaghetti in short lengths, enough to fill 2 cups, boil it with 1 onion in enough water to cover, replenishing water as necessary until spaghetti is soft and tender. Water should have 1 teaspoon salt in it for each cup spaghetti. Drain, remove onion ; add cup cheese cut up small and teaspoon dry mus¬ tard to 1 cup White Sauce (Recipe No. 1113), stir well and mix with spaghetti. Place in buttered baking dish, cover with dry bread crumbs which have been mixed with melted butter and bake in oven until crumbs are brown. 913 — Boiled Spaghetti. Boil a saucepan full of water in which is 1 table¬ spoon salt. Grasp a bunch of spaghetti, unbroken, in the hand and pass it slowly into the water. As it enters the water it will soften, permitting it to be coiled down in the pan. Cook until soft and tender, drain, mix with butter, add salt to taste and serve. In eating, Marquis of Queensberry rules prevail and inhaling is disqualified. 914 — Spinach. Remove roots and wilted leaves, wash out all sand and place in a saucepan in enough cold water to cover ; allow to heat gradually until boiling, then boil 25 min. Allow 2 qts. water to each peck of spinach and 1 teaspoon salt to each quart water. When boiled, drain, chop the leaves up fine, heat again with plenty of butter and salt and pepper to taste. Usually served with chopped hard boiled eggs. If it is desired to keep the spinach bright green put Yz teaspoon soda in the water in which it is boiled. 915 — Sweet Potatoes, Boiled. Wash potatoes, cover with cold water and boil 15 to 25 min., depending on size, or until soft. Put no salt in the water and peel potatoes only after they are cooked. 916 — Sweet Potatoes, Fried. Cut cold sweet potatoes which have been boiled into thick slices, lengthwise, and place in the bottom of a well buttered roasting pan. Spread the top of each piece with melted butter and sprinkle well with sugar. Brown sugar gives the best taste. Bake in a hot oven until the tops are glazed with melted sugar. 917 — Spaghetti and Tomato. Boil spaghetti as directed in Recipe No. 913; after draining add 1 can tomato soup and ^4 cup grated cheese, mix well, heat again to boiling point, add 1 tablespoon butter, salt and pepper to taste and serve. 918 — Com on Cob. Remove husks and silk threads, cover with boiling water and boil 10 to 20 min., or until kernels are soft. If participants in eating are fussy about their ears the kernels should be cut off the cobs with a sharp knife, heated again with butter and seasoned to taste with salt and paprika. 919 — Boiled Macaroni. See Recipe No. 913. Macaroni can be Flemished down in the pot more prettily than spaghetti, other¬ wise the same. 920 — Fried Onions. Peel the onions, separate the segments into rings and fry until brown in a hot frying pan in which is i]/2 tablespoons butter to each 4 onions. It will be necessary to shake the pan occasionally or stir the onions with a fork to prevent them burning. Sprinkle with salt just before taking them off the fire. 921 — Parsnips. Wash and scrape parsnips and cut up in small pieces. Boil in salted water for 5 min. or until soft, drain and mix with melted butter. Nothing to write home about. 922 — Green Peas.