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(Mehlspeise (flour Foods)) - (The International Jewish Cook Book)

Spaghetti is a small and more delicate form of macaroni. It is boiled
until tender in salted water and is combined with cheese and with sauces
the same as macaroni, and is usually left long. It makes a good garnish.

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Chicken with Spaghetti

Prepare the spaghetti by boiling about three pounds in salted water
for twenty minutes.
Stew a chicken in water until tender and pick it to pieces, adding
enough of the gravy to make a quart. Into this put four sliced
onions that have been fried in two ounces of butter, and one quart of
tomatoes. Stew for fifteen minutes. Place a layer of spaghetti on a
platter and sprinkle with grated Parmesan cheese, pour over some
of the chicken sauce and repeat the layers, putting the best of the
chicken on top.

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Break spaghetti in small pieces and boil until tender. Put left-over
meat through chopper and mix with the spaghetti, salt, pepper, and a
little onion juice. Grease a baking dish and put in the meat and
spaghetti, sprinkle on top with bread crumbs and bake in a moderate

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Spaghetti (ITALIAN).

Peel and boil 3 sweet potatoes in salted water until tender; then mash
well with 3 beaten yolks of eggs, 1 cup of milk, 3 tablespoonfuls of
butter, 2 tablespoonfuls of sugar, a pinch of nutmeg and lemon-juice.
Beat the whites with a pinch of salt to a stiff froth; add to the
potatoes and put in a well buttered baking-dish and bake. Serve hot.

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Mushroom Spaghetti

Boil spaghetti in salt water one-half hour, drain, cover with soup

stock, add one can of tomatoes, salt, pepper to taste. One can

mushrooms. Boil all these ingredients well together, turn into a hot

dish. Pass grated Parmesan cheese, to sprinkle over each portion. Fresh

mushrooms turned in butter may be used instead of canned ones.

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Four onions cut fine, one can of tomatoes, one package spaghetti, grated

cheese, salt, pepper and cinnamon. Fry four onions in butter and lard,

then put in tomatoes and seasoning, boil slowly until thick, put in

grated cheese. Boil spaghetti in hot water until tender, cook until

done, throw into strainer, then serve. Place grated cheese over it.

Serve sauce separately.

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White sauce: One and one-half cup hot milk, tablespoonful butter,

tablespoonful flour. Add one-half teaspoonful salt and mix two-thirds

cup fine cracker crumbs with one-third cup melted butter and sprinkle

over the top. One-half cup cheese, dry.

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Spaghetti Macaroni

(Pasta Asciutta)

The Italians serve the spaghetti or macaroni at the beginning of the

meal, in place of soup, and they give it the name of Minestra Asciutta

or "dry" soup. Besides the familiar spaghetti, the paste is served in

many other forms and with different seasoning. This is by far the most

popular Italian dish, and it seems to have pleased the taste of all the

peoples of the earth. The highly nutritive qualities of spaghetti and of

cheese, their indispensable condiment, have been recognized by all diet

authorities and, as for its palatableness, the lovers of spaghetti are

just as enthusiastic and numerous outside of Italy as within the

boundaries of that blessed country. The most popular seasoning for

spaghetti, are tomato sauce, brown stock and anchovy sauce. The

description of these three condiments follows:

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Spaghetti Or Macaroni With Butter And Cheese

(Pasta al burro e formaggio)

This is the simplest form in which the spaghetti may be served, and it

is generally reserved for the thickest paste. The spaghetti are to be

boiled until tender in salted water, taking care to remove them when

tender, and not cooked until they lose form. They should not be put into

the water until this is at a boiling point.

Take as much macaroni as will half fill the dish in which it is to be

served. Break into pieces two and a half to three inches long if you so

desire. The Italians leave them unbroken, but their skill in turning

them around the fork and eating them is not the privilege of

everybody. Put the macaroni into salted boiling water, and boil twelve

to fifteen minutes, or until the macaroni is perfectly soft. Stir

frequently to prevent the macaroni from adhering to the bottom. Turn it

into a colander to drain; then put it into a pudding-dish with a

generous quantity of butter and grated cheese. If more cheese is liked,

it can be brought to the table so that the guests can help themselves to


The macaroni called "Mezzani" which is a name designating size, not

quality, is the preferable kind for macaroni dishes made with butter and


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A Mould Of Spaghettina

Put three-quarters of a cup of spaghettina, broken in small pieces, into

a quart of boiling water with an even tablespoonful of salt. Boil half

an hour. Drain the water off and add a cup of milk to the spaghettina,

and cook nearly half an hour, until the milk is almost all absorbed.

Then make a cream sauce as follows: One cup of milk in a saucepan, rub

butter the size of an egg into a slightly heaping tablespoonful of

flour, adding a little of the warm milk, then stir into the milk on the

fire, season with salt and pepper, add two even tablespoonfuls of grated

cheese--the American Edam cheese is nice for this--and when the sauce is

thick turn the spaghettina into it, let it come to a boil, turn out on a

dish, and when cool add one egg beaten light. Butter a border mould

which holds a little more than a pint, sprinkle it with bread crumbs,

turn the mixture into it and set the mould into a pan of hot water and

bake in a moderate oven twenty-five minutes. Have a pint of nicely

stewed tomatoes seasoned to taste and thickened with bread crumbs and a

good tablespoonful of butter. Turn the spaghettina mould out on a

platter, fill the center with the stewed tomatoes, garnish with parsley

and serve. It makes a very pretty dish and is an excellent piece de

resistance for dinner or luncheon.

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Spaghettina Chops

Spaghettina is finer than spaghetti, and for sale at Italian groceries.

Half a cup of milk, half a cup of spaghettina, broken into bits, three

tablespoonfuls of grated cheese, one tablespoonful of butter, half a

tablespoonful of flour, and one egg. Put the spaghettina on in boiling

salted water, boil for three-quarters of an hour, drain well in a

colander. Make the sauce by melting the butter and stirring the flour

into it until smooth, then add the cheese and milk and the spaghettina.

Let it come to a boil and stir in quickly the beaten egg, let it

thicken, remove at once from the fire, turn it out in a deep plate, and

when cold form it into chops, dip them in beaten egg, then in bread

crumbs and fry in boiling fat. They are very nice served with a tomato

sauce, but good without it.

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