Vegetable Recipes

SPAGHETTI A L'ITALIENNE

Let it cook until the water nearly boils away
and it is very soft. The imported spaghetti is so firm that it may be
cooked a long time without losing its shape. When the water has boiled
out, watch it and remove the cover so it will dry off. Then draw the
mass to one side and put in a large lump of butter, perhaps a
tablespoon, and let it melt, then stir in until the butter is absorbed,
and pour on one cup of the strained juice from canned tomatoes. Season
with salt and paprika, and let it stew until the spaghetti has absorbed
the tomato. The spaghetti, if cooked until soft, will thicken the tomato
sufficiently and it is less work than to make a tomato sauce. Turn out
and serve as an entree, or a main dish for luncheon and pass grated sap
sago or other cheese to those who prefer it. When you have any stock
like chicken or veal, add that with the tomato or alone if you prefer
and scant the butter.

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