Italian Spaghetti

From Miss Eleanor Warren

Ingredients: Genoa spaghetti, Roman cheese, Naples salsine (10c can), canned tomatoes, garlic, onions, fresh pork, parsley, vinegar, salt, pepper, and lard, veal cutlets or steak from the round (for a more elaborate dish a chicken is sometimes used).

If chicken is desired, it is cut up as if for frying and put in the pot with the other meat and fried brown. Veal is the most commonly used, and 4 cutlets will be enough for eight people.

Method: Cut all fat from the meat and remove the bones. Slash the entire surface with fine cuts. Cover thick with garlic cut fine; over this sprinkle parsley also cut fine. Put small, thin strips of fat pork over the parsley and salt and pepper it well and cover with grated cheese (not too much). Roll the meat in small close rolls and tie well with string. Heat a large cup of lard in a deep kettle and brown an onion sliced. Strain out the onion and put in the meat. If chicken is used it must be put in at the same time. Turn the meat over often and fry very brown. Pour over the meat a can of strained tomatoes (crushed through a colander), a can of salsine, and 1 1/2 cans of water poured from the salsine can. Salt and pepper well and if desired add a very small piece of bay leaf. Cover and stir frequently. When the meat is almost done put over the fire a large kettle of boiling water salted with a common sized tumbler of salt. Break the spaghetti in half (if it is the long Italian paste) and put it in the water and boil for 25 or 30 minutes, or until tender. Take it from the water, strain and put a part on a large platter; mix carefully with some of the sauce, then add a layer of grated cheese and so on until all is used. Serve the meat cut in slices on a separate platter.

Spaghetti A La Milanaise

From Mrs. C. F. Aked

Boil 1/2 pound spaghetti until tender; strain and place in a hot dish. Mix with it a tablespoonful of tomato conserve and a tablespoonful of grated par-mesan cheese. Toss lightly together with 2 forks until the cheese hangs in fine strings between the pieces of spaghetti. Serve immediately.