Science of food & cookery

Break the spaghetti into inch lengths, drop into boiling salted water, and let boil until thoroughly done; then wash in cold water, and drain well. Put butter, onion, garlic, and thyme into a small saucepan, and stir over the fire for a few moments. Add the flour, and mix ; then add a small quantity of the tomato, and stir smooth. Stir in the rest of the tomato, and boil up. Salt to taste, add the spaghetti, and let simmer until it is of a consistency to dish up and not run on the platter. BAKED SPAGHETTI EN CROUSTADE Take the proportion of cooked spaghetti given in the above recipe, add sufficient cream sauce to moisten nicely, and pour into an oiled baking pan. Chop 2 hard-boiled eggs fine, and mix with 2 teaspoons chopped parsley. Sprinkle over the spaghetti, and press down with a spoon into the cream. Cover with pie crust, mark into squares with a knife, brush over with cream or milk, and bake to a nice brown. BAKED SPAGHETTI AND CORNLET 54 cup raw spaghetti i tablespoon chopped onion 1 cup corn pulp \l/2 tablespoons vegetable butter 2 tablespoons chopped sweet il/2 tablespoons flour bell pepper 34 CUP milk Salt to taste Break the spaghetti into inch lengths, cook in boiling salted water until well done, and drain. Grind the corn through a food mill. Put the onion, the diced pepper, «and the butter into a small saucepan, and let simmer for a few minutes. Add the flour, and stir. Add a little of the milk, and make smooth. Add the remainder of the milk, bring to a boil, and salt to taste. Put a layer of the spaghetti into an oiled baking pan, then a layer of the ground corn. Pour half of the cream sauce over it, and work it in with a fork. Put in another layer of spaghetti and corn, as before, and the rest of the cream sauce on top. Rub a slice of bread through a colander or strainer over the mixture, and press down with the back of a spoon, to moisten. Put small bits of vegetable butter over the top, and bake to a nice brown. CORN NUT PIE i can corn (ground through 2 teaspoons chopped onion a food mill) il/2 tablespoons flour 1 cup rolled zwieback crumbs 54 CUP diced nuttose or nut cero 2 cups milk 2 eggs 2 tablespoons vegetable butter Salt to taste A sprinkle of sage Heat the milk to about 115°, and pour over the crumbs. Put the onion, the savory, and the butter into a small pan, and simmer for a few minutes. Add the flour, and stir; then add a little of the milk from the crumb mixture, to make a little gravy. Add the diced nut food, and shake together. Beat the eggs slightly, mix all the ingredients, pour into an oiled brick-shaped tin, and bake with a small pan of water underneath, until set and a nice brown color. SCALLOPED VEGETABLE OYSTERS ITALIENNE il/2 cups macaroni (raw) 4 cups scraped and sliced salsify (oyster plant)