Spaghetti with Cream or Tomato Sauce

Ingredients

• as much spaghetti as required
• two tablespoonfuls of butter
• a cup of milk
• a cup of strained tomato juice
• salt to taste
• pepper to taste
• grated Parmesan cheese
• pieces of cold ham, cut fine

Method

1. 1

   Boil salted water and gently slide in spaghetti.

2. 2

   Cook for 15-20 minutes, then drain.

3. 3

   In a chafing dish, melt butter, add flour, then milk or tomato juice, and season.

4. 4

   Stir until smooth, add spaghetti, and serve with cheese and ham if desired.

As published

This recipe was extracted from A bachelors cupboard (1906) by A. Lyman Phillips, page 54. The excerpt below is the record exactly as published.

as much spaghetti as required, a few sticks at a time, and gently slide into the boiling water without breaking. The secret of good spaghetti is in not overcooking it, as Joe of the Cafe Angelo in Boston's Little Italy told me; 129 A BACHELOR'S CUPBOARD Variations with Vegetables and he knows. When it is done, which w^ill be in about fifteen or twenty minutes, drain and put in the blazer some butter — two tablespoonfuls. Into this work a little flour, and, if you want spaghetti with cream, put in a cup of milk and salt and pepper to taste, and when it is smooth and thick, add the spaghetti. Pass grated Parmesan cheese with it when served. If, however, you want it in true Italian fashion, put in a cup of strained tomato juice instead of the milk, and either some button mushrooms cut in slices or some of the dried mushrooms that can be bought at any Italian grocery and soaked out in cold water. A little grated cheese may be stirred in, but it should be passed as well. Lastly, add the spaghetti. If you have any pieces of cold ham., cut fine and add them. They give a delicious flavor. ASPARA- Shall it be canned asparagus tips or aspara- GUS gus on toast ? Either is an excellent chafing- dish dainty that is improved vastly by a cup of thin cream in the cooking. Have the asparagus heated, with possibly a little melted butter poured over the stalks or tips if you like it — and who doesn't? Then in your blazer put the aforesaid cup of cream and season it with salt and pepper and a slight soupgon of chili pepper. Have ready some triangular slices of toast, and when this sauce is hot, dip each slice of toast in it quickly with a fork, and put on a hot plate. Lay on the toast some of the asparagus, and when all the plates are filled pour over each some of the hot cream sauce. 130 A BACHELOR'S CUPBOARD Variations with Vegetables ASPARA- In Pliny's time, when asparagus grew GUS FROID wild, it may not have been considered as great a delicacy as now; and one does not learn of the variations of serving that it was treated to then ; but now, in the high places where one is miles from a little neck or an oyster, this is a substitute that may well begin a dinner — it's especially inviting after a lone-tree cocktail. Have some boiled asparagus tips nicely cooled and served on shaved ice with a dressing of lemon juice, horseradish, salt, and pepper; and don't forget to pass the Tabasco. You'll be surprised at the appeal this tidbit makes to you. CUCUM- Don't tell me that you never fried cucum- BERS ^ bers; if you haven't, it's quite time you SAUTE learned. Put in the blazer a tablespoonful of butter,

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