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Show ! SPAGHETTI DISHES Spaghetti With Hamburg. Take one-pound package spaghetti, cook well. Cook one quart tomatoes separate until very nearly dry. Fry together to-gether one pound hamburg "and three or four good sized onions. Then mix tomatoes, meat and onions together. Put layer of spaghetti in dish, cover with the sauce and so on until dish is filled. Or mix all together. If wanted hot rod pepper and bay leaves can be added to the meat when frying. fry-ing. Grated cheese also helps the taste. Spaghetti Cutlets. Boil one-fourth pound spaghetti or" macaronia until tender, when cold chop coarsely, add three-fourths cup bread crumbs, a little onion fried a delicate del-icate brown in a little butter, half cup strained tomatoes, salt, pepper and beaten egg. Shape into cutlets, dip in beaten egg, cover with broad crumbs, fry in deep fat. Serve with the following fol-lowing sauce: Chop small onion and small sweet green pepper fine,' fry in a little butter. but-ter. Stir in two level tablespoons flour; when smooth and bubbling add half cup water, one cup strained tomato, to-mato, salt, pepper and one tea-spoon sugar; strain and serve. |