Spaghetti with Tomato Sauce

Ingredients

• a handful of spaghetti
• 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 until tender.

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 Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 142. The excerpt below is the record exactly as published.

paghetti with Tornato Sauce Place the ends of a handful of spaghetti in a kettle of boiling salted water. As it softens, bend and coil it round in the ket- tle. 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 table- spoonful of butter, and a dash of paprika. Cook slowly until the sauce is about absorbed. Spinach on Toast Boil the spinach in salted water until half done. Pour off the hot water, dash cold water over the vegetable, and having wiped it dry, chop it fine and put it in a saucepan. Make a sauce of one tablespoon of fiour, the same quantity of butter. 256 MB8. SEELT'S COOK BOOK and a cup of cream or bouillon. Mix this sauce well with the spinach. Cover the saucepan and cook until it thickens. Serve on small slices of huttered toast. Spinach mixed with sorrel or young nettles is prepared in this way, except when sorrel is used some sugsur is also added. Spinach Timbale Boil one peck of spinach in just enough water to cover it and add two tablespoonfuls of salt. When tender, drain thor- oughly, chop very fine, and set away to cool. Then put it in a saucepan with one-half pint of Béchamel sauce, one-quarter of a pint of stock, and two ounces of butter. Let this simmer slowly for five minutes. When cool, mix this with six ounces of veal forcemeat, the well-beaten yolks of two eggs, a little black pepper, and more salt if necessary. Place in a well-buttered mould and set in a pan of water. Cover with a buttered paper and bake in oven for forty-five minutes. Boil two potatoes, one tumip, and one carrot. When tender, cut them in fancy shapes and cover with a glaze. Invert timbale on platter and garnish with the glazed vegetables. Sucootash Cut tender, juicy corn from its cobs till you have a quart of the" cut corn. Cover the corn and set it away. Break in small pieces the cobs of the corn and put them to boil with a pint of beans. After the flavor is extracted from the cobs, take them out and let the beans cook till done. Then add the quart of corn you set aside and at the same time add salt, pepper, and cream to your tasto. The water in which the cobs and beans boil should not be plentif ul when the corn is added ; it should be allowed to boil away so there is little liquid in the dish except the cream. Butter and milk may be used instead of cream. VSQETABLE8 AND FARINACE0U8 FOODS 267 Broiled Tomatoes Pour boiling water over as many good-sized ripe tomatoes as you desire. Remove the skins, cut them in two — across, not lengthwi$e. Season with salt and baste with a little oil. Put them on a doublé broiler and broil over a slow fire. Baste them often with oliye oil. When done, serre on a hot dish. Fried Tomatoes Pour boiling water over some large, ripe tomatoes. Remove the skins and place where they wiU become cold and finn. Do not let them stand too long. Have at band a kettle of boiling fat. Slice the tomatoes, season with salt and pepper, dip in beaten egg, then in bread crumbs, again in egg and bread crumbs, arrange in a frying basket, and plunge it in the hot fat. In a minute or two they should be a light brown and suf - ficiently cooked. Drain on brown paper and serve very hot. Btoffed Tomatcee Wipe clean and remove a thin slice f rom the stem end of six smooth, ripe tomatoes. Take out the seeds and pulp, being careful not to break the skin. Tum upside down to dndn. Rub the pulp through a fine sieve, and mix with an equal amount of fine buttered cracker crumbs, one-half the amount of very fine chopped meat, or chopped oysters, or cooked spa- ghetti. Season highly with salt, pepper, onion juice, or fried onions chopped fine. Heap the tomato shells with this mix- ture, cover with buttered crumbs, and bake twenty minutes. Spaniah Tomatoes One can of tomatoes, one can of Spanish peppers, two me- dium-sized onions, two tablespoons of butter. Chop the onions fine and f ry in the butter until a light brown. Then to the 258 MR8. BEELT'a COOK HOOK Spanish peppers chopped fine, add the tomatoes. Mix ali thoroughly and cook over a medium fire five minutes, adding salt and white pepper to taste. Poor in baking dish and bake in medium oven three-quarters of an hour. Green peppers may be used in place of Spanish peppers. DeviUed Tomatoes Powder the yolks of tliree hard-boiled eggs and mix with one teaspoonful of mustard paste, one teaspoonful of powdered sugar, a dash of cayenne, and a little salt. Melt three ounces of butter and rub it in. Then gradually stir in three table- spoonfuls of yinegar. Stir ali over the fire until it is scalding hot. Remove to one side, add two well-beaten eggs, and stir over the fire until the mixture begins to thicken. Stand the saucepan in hot water to keep warm while you slice one qaart of ripe tomatoes about half an inch thick and broil them. Place in hot dish and pour the sauce over them and serve at once. Tornato Farcie Select six nice, small, fresh tomatoes, and scald by pouring boiling water over them. Remove the skin, scoop out the inside, and set in an ice-box. Cook some sweetbreads and put them through the meat machine. Also chop fine some mushrooms and mix them with the sweetbreads. Chop fine two trufSes and set them aside. Make a sauce of the foUowing : One tablespoonful of butter

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