Baked Spaghetti And Ham

2 cups cooked spaghetti 3/4 cup cooked ham finely chopped 1 hard-cooked egg chopped

1 1/2 cups White Sauce (see

No. 207) 2 tablespoons tomato ketchup 1/2 cup Buttered Crumbs (see

No. 472)

Put half of spaghetti into a greased baking dish; mix ham and egg, and add half of it to spaghetti; mix sauce and ketchup, and pour half of it over ham; repeat; cover with crumbs, and bake in a hot oven about fifteen minutes.

Creole Spaghetti

2 cups spaghetti broken in 2-inch pieces 1 onion chopped fine 1 green pepper chopped fine

3 tablespoons bacon fat 1 cup tomatoes 1/2 teaspoon salt 1/2 teaspoon paprika

Cook spaghetti in boiling salted water until tender, and drain; cook onion and pepper in bacon fat for ten minutes, 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.

Italian Spaghetti

2 cups spaghetti broken in 2-inch pieces 1/2 onion

4 cloves

1/2 bay leaf

1 can condensed tomato soup

1/4 cup grated cheese

Cook spaghetti in boiling salted water with the onion, cloves, and bay leaf until tender; drain, remove onion, cloves, and bay leaf; add soup and cheese, and heat to boiling point. One-half can tomatoes seasoned, stewed until thick, and pressed through a sieve, may be used in place of soup. Macaroni may be used in place of spaghetti.