Spaghetti in Cheese Shell

Ingredients

• 1 package of spaghetti
• 1/2 pt. of cream sauce

Method

1. 1

   Boil spaghetti, drain, and twist around the inside of a cheese shell.

2. 2

   Pour cream sauce over spaghetti and bake for 15-20 minutes.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 298. The excerpt below is the record exactly as published.

SPAGHETTI IN CHEESE SHELL.— After the center has been scooped from a pineapple, or Edam cheese, save the shell for COOK COUNTY COOK BOOK 435 the serving of spaghetti or macaroni. Boil the spaghetti; drain, blanch, and drain again. Twist it around the inside of the cheese shell. Make a J/2 pt. of cream sauce, and pour it carefully over the spaghetti. Stand the shell on a piece of paper in the bottom of a baking-dish, and bake in a moderately quick oven for 15 or 20 minutes. Serve on a napkin, and send at once to the table. If handled carefully the shell may be used again. The cheese shell imparts a delicious flavor to this most sightly dish. — Mabel E. Sturtevant, 105 S. Dearborn St., Chicago, 111. 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,

Cook this with the app: pantry check, scaling, and the assistant.