Spaghetti with Tomato Sauce

Ingredients

• a handful of spaghetti
• enough tomato sauce
• a third of a cup of grated cheese
• one tablespoonful of butter
• a dash of paprika

Method

1. 1

   Cook spaghetti in boiling salted water.

2. 2

   Drain and return to kettle with tomato sauce, cheese, butter, and paprika.

3. 3

   Cook slowly until sauce is absorbed.

As published

This recipe was extracted from Kirmess cook book (1907), page 123. The excerpt below is the record exactly as published.

SPAGHETTI WITH TOMATO SAUCE. Mrs. F. D. Gray. Place a handful of spaghetti in a kettle of boiling salted water. As it softens, bend and coil it round in the kettle. Put a cover on and cook fifteen or twenty minutes, or until* tender. Drain in a colander. Then return to the kettle with enough tomato sauce to make it quite moist, a third of a cup of grated cheese — American or Parmesan — one tablespoonf ul of butter, and a dash of paprika. Cook slowly until the sauce is about absorbed. STEWED CELERY Marion Harland. A bunch of indifferent celery may be utilized for this dish. I have rescued stalks frosted accidentally through the cook's carelessness, laid them in ice-cold water for two hours, prepared them as I shall direct, and presented as palatable food that whose end would otherwise have been the garbage pail. After stewing tender and drain- ing, transfer to another saucepan in which you have VEGETABLES. 289 heated a cupful of milk (with a pinch of soda in it)^ thicken it with a tablespoonful of butter rubbed in a tea- spoonful of flour, and stir to a boil. Mix the celery well with this^ season with pepper and salt, heat all together for one minute, and dish. BEANS SAUTES. Marion Harland. Soak beans over night and boil until tender. Drain very dry and sprinkle with salt. Put two tablespoonfuls of butter into a frying pan, and when this has melted fry in it a large onion sliced. When the onion has browned remove it with a perforated spoon, and stir into the butter a tablespoonful of minced parsley. Now add the beans and turn them over and over in the hissing butter until very hot. Sprinkle lightly with salt (if needed) and pepper. Turn into a colander, then into a hot dish. STEWED BEANS. Mrs. 8eely*8 Cook Booh. Soak overnight. In the morning parboil for one hour, drain, put them over the fire in enough weak stock to cover them and stew two hours, slowly. For the last hour set in a pan of boiling water to prevent scorching. All the stock should be absorbed, yet the beans should not be dry. At the end of two hours stir in a sauce made of one tablespoonful of butter

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