Mazdaznan encyclopedia of dietetics and home cook book

Two tablespoonfuls of tomato paste or half a can of Campbell's thick soup or two large fresh tomatoes, and one to two good-sized finely chopped onions cooked down to a thick paste, well strained. Bring to a boil; add two cloves of garlic, two pepper corns, two cloves, three bay leaves. While simmering take two tablespoonfuls of butter, add one tablespoonful of finely-chopped parsley and fry quickly ; when done, add to the above, strain thru sieve and pour upon platter with spaghetti. This sauce should be made while spaghetti is cooking, so as to serve it all hot. SPANISH SPAGHETTI. Put three peppers in oven until slightly brown. Cover tightly for five minutes after removing from oven. Now remove seeds and skins, chop fine; add one pint each of tomatoes and water, one tablespoonful of oil, one-half cup of minced onions, one-fourth pound of spaghetti. Boil for twenty to thirty minutes. Add finely scissored parsley when serving. Garnish with shredded lettuce and watercress. STUFFED MANGOES OR BELL PEPPERS. Two cups of finely-ground toasted bread, one cup of tomatoes, one small finely chopped onion, one cup of olives, salt to taste, one tablespoonful of oil. Remove seeds from mangoes by cutting ofif the stem ends. Then stuff with above filling, put into pan to bake for thirty minutes. Add water to bottom of pan to keep from burning. For a change, add two eggs or grated cheese, string beans, peas, boiled rice, barley or any vegetable one may have left over from the previous meal. Should be served on shredded lettuce with finely scissored parsley, scorched in butter, poured over it. Mashed potatoes or turnips, squash and toast go well with them. PEANUT FRUIT. Boil in two cupfuls milk two cupfuls ground raw peanuts; add one cupful finely-chopped celery, one-half cupful seeded raisins or figs, one teaspoonful sweet marjoram, two teaspoonfuls oil, one teaspoonful salt, one tablespoonful bread crumbs, two well-beaten eggs ; mix well. Shape into small balls and dip into following batter: Two tablespoonfuls flour, one egg, pinch of salt, mix well with one cupful milk. Fry in graniteware saucepan to golden brown in very hot oil, and serve with or without dressing. Mashed potatoes or lyonnaise go best v/ith this dish. SPANISH RICE. Into one-quarter cup of hot olive or cooking oil stir one cup of dry rice; let it turn brown and add one cup of finely-cut onions, one to three threaded green peppers with seeds removed, two teaspoonfuls of salt. Let fry until onions are done. Now add one quart each of tomatoes and water, bring to boiling point and serve. NOODLES AND CHEESE.