Spaghetti

“ 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. ”

“ Or if beef cakes are preferred, mix chopped beef and seasonings, shape into 8 cakes and panbroil. Meanwhile heat Franco-American Spaghetti and cook whichever vegetable is desired. Heap spaghetti in center of a chop plate or large platter. Around it alternate meat cakes and small mounds of vegetables. Garnish with parsley. Serve with a green salad; lemon tarts and coffee for dessert.
NO WONDER THE SAUCE IS SO GOOD. ELEVEN COSTLY INGREDIENTS! ”

“ Hundreds of letters from mothers tell us that their children are quick to see the difference between Franco-American and every other ready-cooked spaghetti. Once your family has enjoyed the tasty deliciousness of Franco-American Spaghetti—with the extra-good sauce—they won’t be satisfied with anything else. ”

“ Buttered bread crumbs
Mix seasonings with ground tongue. Then mix with spaghetti and water. Arrange in greased baking dish and cover with buttered crumbs. Bake 25 minutes in moderately hot oven (375° F.) till heated through and brown on top. Delicious with spinach and buttered carrots. Serve pineapple gelatine with whipped cream for dessert.
STUFFED PORK CHOPS
with savory spaghetti
4 pork chops, cut 13⁄4 in. thick
1 can Franco-American Spaghetti, chopped
3 tablespoons diced green pepper
1 teaspoon onion juice
1 tablespoon melted butter
Split lean meat in half, cutting to bone. ”

“ Cook spaghetti in boiling salted water until tender, and drain; cook onion and pepper in bacon fat for ten minutes, [Pg 119] stirring often; add tomatoes and seasonings, put in top of double boiler, add spaghetti, and cook half an hour. Macaroni may be used in place of spaghetti.
312.—ITALIAN SPAGHETTI
Cook spaghetti in boiling salted water with the onion, cloves, and bay leaf until tender ”

“ It was Patty’s first introduction to Italian cookery, and she was much interested in the strange dishes.
The spaghetti, though very good, was served in such large quantities that she was amazed.
“Does anyone ever eat a whole portion?” she said.
But she noticed that many of the diners did do so, and indeed she made large inroads on her own share.
“It’s fine!” she said. “I did not know it could be so good.”
“On its native heath, spaghetti is quite different from an American arrangement of it,” said her father. ”

“ The macaroni or spaghetti should be left unbroken when cooked. If they are too long to fit in the kettle immerse one end in the boiling salted water and in a very few minutes the ends of the spaghetti under the water will become softened so that the rest can be pushed down into the kettle. ”

“ But you’ll find Franco-American Spaghetti a big help in solving your problem. Few foods provide so much real nourishment and deliciousness—at such low cost. Serve it by itself as a main dish or in combination with other foods.
Franco-American Spaghetti furnishes plenty of protein for building muscles. It is especially rich in carbohydrates needed for energy. It combines with other foods to make a variety of satisfying, delicious meals. Add a salad or simple fruit dessert and you have a well-balanced menu—easy to digest, easy on the budget. ”

“ They were prepared for anything but that, and when they were served with consomme, spaghetti—a concession to the chef—and chops and peas, followed by a salad and coffee, the gratitude of the crowd was quite beyond expression. ”

“ Add flour blended with water; cook, stirring constantly, until mixture thickens. Add Chili sauce, salt, pepper and congealed liquor. Serve very hot over thinly sliced tongue. If desired, tongue may be heated while sauce is being made. 3 to 4 Servings
SPAGHETTI SKILLET MEAL
1 6-oz. can chicken or turkey or 1 12-oz. can frankfurters
1⁄2 cup sliced onion (1 medium onion)
1⁄4 cup chopped green pepper
1 garlic clove, minced
1⁄4 cup sliced canned mushrooms (optional)
2 tablespoons fat
1 151⁄2-oz. can spaghetti in tomato sauce with cheese
1⁄2 cup tomato juice
1⁄4 teaspoon salt
Drain meat ”

“ Such dishes as Italian spaghetti, with tomato sauce and Parmesan cheese, or celery or cress salad, with no other dressing than the best olive oil and a teaspoonful of vinegar, will do very well.
There is no economy in buying badly cooked luncheons. Seek quality, not quantity, and, so far as health and good looks go, you'll find yourself getting along famously. ”

“ Then drain the water off the vermicelli or spaghetti and put in from one and one half pints to a quart of canned tomatoes. Heat the vermicelli or spaghetti to the boiling point; and while the mixture of cheese, butter, milk and flour is still hot, stir the two together, then keep hot and serve hot. Do not boil any more, because further boiling would tend to cause the tomatoes to coagulate the milk in the mixture. I prefer to use a mixture of spaghetti and vermicelli instead of all spaghetti or all vermicelli. ”

“ Add a heaping teaspoonful of flour and a small teaspoonful of curry powder, and stir into the butter and onion until thoroughly mixed. Add a cup of hot soup stock and a cup of cream, and boil for three minutes. Then add the crab meat and simmer slowly for about five minutes. Serve with boiled rice.
Spaghetti Caruso. Boil a pound of whole spaghetti in salt water. Soak one pound of dried mushrooms over night. Heat in a casserole two ounces of butter, add a chopped shallot and a little garlic. When hot add the mushrooms and three peeled and cut up tomatoes, and simmer for five minutes. ”

“ Boil gently, being careful to add boiling water as needed to keep the same amount. It is important never to add cold water as that chills the spaghetti and causes it to become tough. Cook for one hour and meantime prepare the following sauce:
Put six good-sized tomatoes cut in quarters into a saucepan (or a pudding basin may be used in the oven) , with one large round of Spanish onion chopped fine, three pieces of loaf sugar, a pinch of salt and pepper, half a bottle of tomato catsup, and an ounce of fresh butter. Stew gently on the side of the stove for three-quarters of an hour. ”

“ This is the way our spaghetti sauce was prepared. Buy about three or four pounds of solid meat from the round, cut thick. Ask for the “eye of the beef.” It is inexpensive. Cut little pockets in it and insert bits of fat bacon in some. In others stuff sage, thyme, parsley and bay leaf with salt and pepper to taste. Sometimes I spread thinly with mustard, the prepared sort; covering the top. A clove of garlic tucked in with the seasoning goes well, if you have Wop ancestry. Pale people use onions. But surely one or the other.
Grease well a deep iron skillet with iron top, the pot-roast utensil. ”

“ A crisp salad of sliced tomatoes or stuffed tomatoes and strawberries and cream would make this a simple appetizing meal which you need not hesitate to serve your city friends. A delicious dish is macaroni Milanaise. Cook spaghetti well, fry it in butter and serve with mushrooms. Also serve small bits of tongue, grated Swiss cheese and a tomato [Pg 38] sauce. Morning glories make a pretty table decoration. Place them on the vines in a cut glass bowl in the center of the table and let them run riot over the cloth. Paint morning glories in the corner of the name card. ”

“ Put it in a casserole; and pour over it two tablespoons of olive oil, a cup of white wine, a cup of bouillon, salt and cayenne to taste, one spoon of dried mushrooms soaked in one cup of water and chopped fine, and one-half can of mushrooms. Cover tightly and simmer in the oven for about an hour, turning the chicken occasionally; add a dozen olives and a tablespoon of chicken-fat, smoothed with one tablespoon of flour, and bring to a boil. Remove the chicken and add about a pint of boiled spaghetti to the sauce. Place the chicken on a platter, surround with the spaghetti, and serve. ”

“ The Italians boil down this half cup of tomatoes until it has the consistency of dough; then press through a sieve, add a little salt, pack down into a jelly tumbler and stand in the refrigerator to use as flavoring. A tablespoonful in a soup, or in an ordinary sauce, or mixed with the water for baked beans, or added to the stock sauce for spaghetti or macaroni, adds greatly to the flavor as well as appearance. ”

“ 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. ”

“ Prime Ribs of Beef and Browned Potatoes POT ROAST OF BEEF WITH SPAGHETTI
Serves 6. Preparation 4 hours. 4 to 5 lbs. rump of beef 1 lb. spaghetti 2 qts. canned tomatoes 1⁄4 lb. beef suet 1 large onion 1 large green pepper Grated American cheese 2 slices of bacon 3 bay leaves 6 cloves 2 cloves of garlic 1 c. hot water salt and pepper
Cut the suet and bacon fine and fry. Add the onion, garlic and green pepper chopped quite fine and fry. When beginning to brown, add the meat, turning it so that it will be well browned on all sides. Then add the hot water, tomatoes and the seasoning. ”

“ Italians are so dependent on cheese to enrich all their dishes, from soups to spaghetti—and indeed any vegetable—that a shaker of grated Parmesan, Romano or reasonable substitute stands ready at every table, or is served freshly grated on a side dish. Thus any Italian soup might be called a cheese soup, but we know of only one, the great minestrone, in which cheese is listed as an indispensable ingredient along with the pasta, peas, onion, tomatoes, kidney beans, celery, olive oil, garlic, oregano, potatoes, carrots, and so forth. ”

“ Mince cold veal, season to taste, and wet slightly with a good gravy. To each cupful allow a tablespoonful of finely minced blanched almonds, or the same quantity of chopped mushrooms. Bind the mixture with a beaten egg, stir over the fire one minute and set aside to cool. Flour your hands and form into balls the size and shape of an egg; let them get cold, roll in egg and cracker-dust [Pg 53] and fry in deep fat. Arrange upon a platter a border of spaghetti, boiled tender in salted water and drained. Butter plentifully and pour carefully over it a cupful of strained tomato sauce. ”

“ Get a big iron kettle and put into it a lot of fine beef cut into small squares, some chopped bacon, dried mushrooms (the kind you get at any little Italian store) a can of tomatoes and some sliced onions. The dried mushrooms should be soaked for an hour or two before cooking.
Cover the materials with plenty of water and season with salt, brown sugar, and Mexican chili powder. Cook slowly all day—the longer the better, I find.
When you are simply famished and cannot wait any longer, ladle the sauce onto the steaming hot spaghetti and enjoy a real meal. ”

“ Melt one heaped tablespoon butter in a smooth saucepan, add one heaped tablespoon cornstarch, and gradually add part of the boiling soup. Stir as it thickens, and when smooth stir this into the remainder of the soup. Add one teaspoon salt and one-fourth teaspoon paprika. Reserve one pint of this soup to use with spaghetti. Serve buttered and browned crackers with the soup.
VEGETABLE BROTH—Take turnips, carrots, potatoes, beets, celery, all, or two or three, and chop real fine. ”

“ The shells of Edam, or pine-apple cheese, after all the available cheese has been scooped out, will be used as a baking dish for stewed spaghetti or macaroni or rice. If care is taken, one shell may be used for three or four bakings. ”

“ Dinner in the middle of the day is the heartiest meal, and enough spaghetti porridge and polenta are then made up to last for both dinner and supper, being eaten cold for the latter meal. Chestnuts are also a staple article of food, and radishes, with olive oil and other vegetables, when procurable. ”

“ Season and strain the sauce over the pieces of veal. Allow to stand five minutes before serving. Noodles, spaghetti, or other paste, should be served, either separate or on the side of plate with the stew.
Noodle dough. Mix one pound of flour with five whole eggs, with a very little or no salt, and a pony of kirschwasser, if desired. Mix well, roll out very thin, and then let the dough become nearly dry. Then cut in strips. Have a vessel on the fire, with about a gallon and a half of boiling water. ”

“ Put five or six anchovies into a colander and dip quickly into boiling water to loosen the skins, remove the salt, skin and bone them. Chop them and put over the fire in a saucepan with a generous quantity of oil and some pepper. Do not let them boil, but when they are hot add two tablespoons of butter and three or four tablespoons of concentrated tomato juice made by cooking down canned tomatoes and rubbing through a sieve. When this sauce is used to season spaghetti, these must be boiled in water that is only slightly salted and care must be taken not to let them become too soft. ”