Food recipes
Spaghetti With Cheese And Tomato Sauce
Spaghetti With Cheese And Tomato Sauce
Ingredients:
1 c. spaghetti
2 Tb. butter
2 qt. boiling water
2 Tb. flour
2 tsp. salt
1/2 c. grated cheese
1 can tomatoes
1 tsp. salt
1 small onion, chopped
1/4 tsp. pepper
1/2 c. water
88 / 151
Directions:
Boil the spaghetti in the 2 quarts of boiling water to which has been
added 2 teaspoonfuls of salt, and after it is tender drain off the
water. Then proceed to make the sauce. Boil the tomatoes and the chopped
onion in the 1/2 cupful of water for 10 minutes. Strain this mixture and
to it add the butter and the flour, which should first be mixed with a
little cold water. Cook this until it thickens and then add the cheese,
1 teaspoonful of salt, and the pepper. Pour the entire mixture over the
cooked spaghetti, reheat, and serve.
98. Left-Over Italian Pastes.--No cooked Italian paste of any kind
should ever be wasted. Any left-over macaroni, spaghetti, or vermicelli
can be reheated and served as it was originally or it can be used in
soups. If a sufficient amount is left after a meal, a good plan is to
utilize it in croquettes. To make such croquettes, chop the left-over
food fine and hold it together with a thick white sauce or with raw
eggs. Then form it into croquettes of the desired shape, roll these in
bread or cracker crumbs, and brown them in butter.
BREAKFAST MENU
99. A well-planned breakfast menu is here given, with the intention that
it be prepared and used. This menu, as will be observed, calls for at
least one of the dishes that have been described, as well as some that
have not. Directions for the latter, however, are given, so that no
difficulty will be experienced in preparing the menu. After the recipes
have been followed out carefully, it will be necessary to report on the
success that is had with each dish and to send this report in with the
answers to the Examination Questions at the end of this Section. The
recipes are intended to serve six persons, but they may be changed if
the family consists of fewer or more persons by merely regulating the
amounts to suit the required number, as is explained elsewhere.
MENU
Berries and Cream or Oranges
Cream of Wheat or Rolled Oats and Cream
Scrambled Eggs
Buttered Toast
Cocoa or Coffee
SCRAMBLED EGGS
Ingredients:
1 c. spaghetti
2 Tb. butter
2 qt. boiling water
2 Tb. flour
2 tsp. salt
1/2 c. grated cheese
1 can tomatoes
1 tsp. salt
1 small onion, chopped
1/4 tsp. pepper
1/2 c. water
88 / 151
Directions:
Boil the spaghetti in the 2 quarts of boiling water to which has been
added 2 teaspoonfuls of salt, and after it is tender drain off the
water. Then proceed to make the sauce. Boil the tomatoes and the chopped
onion in the 1/2 cupful of water for 10 minutes. Strain this mixture and
to it add the butter and the flour, which should first be mixed with a
little cold water. Cook this until it thickens and then add the cheese,
1 teaspoonful of salt, and the pepper. Pour the entire mixture over the
cooked spaghetti, reheat, and serve.
98. Left-Over Italian Pastes.--No cooked Italian paste of any kind
should ever be wasted. Any left-over macaroni, spaghetti, or vermicelli
can be reheated and served as it was originally or it can be used in
soups. If a sufficient amount is left after a meal, a good plan is to
utilize it in croquettes. To make such croquettes, chop the left-over
food fine and hold it together with a thick white sauce or with raw
eggs. Then form it into croquettes of the desired shape, roll these in
bread or cracker crumbs, and brown them in butter.
BREAKFAST MENU
99. A well-planned breakfast menu is here given, with the intention that
it be prepared and used. This menu, as will be observed, calls for at
least one of the dishes that have been described, as well as some that
have not. Directions for the latter, however, are given, so that no
difficulty will be experienced in preparing the menu. After the recipes
have been followed out carefully, it will be necessary to report on the
success that is had with each dish and to send this report in with the
answers to the Examination Questions at the end of this Section. The
recipes are intended to serve six persons, but they may be changed if
the family consists of fewer or more persons by merely regulating the
amounts to suit the required number, as is explained elsewhere.
MENU
Berries and Cream or Oranges
Cream of Wheat or Rolled Oats and Cream
Scrambled Eggs
Buttered Toast
Cocoa or Coffee
SCRAMBLED EGGS
Printed from https://recipe.bluelayer.org/recipe/65441/spaghetti-with-cheese-and-tomato-sauce