All recipes applying to macaroni may be used for spaghetti - The Author.

Spaghetti In Cheese Shell

After the center has been scooped from a pineapple, or Edam cheese, save the shell for the serving of spaghetti or macaroni. Boil the spaghetti; drain, blanch, and drain again. Twist it around the inside of the cheese shell. Make a 1/2 pt. of cream sauce, and pour it carefully over the spaghetti. Stand the shell on a piece of paper in the bottom of a baking-dish, and bake in a moderately quick oven for 15 or 20 minutes. Serve on a napkin, and send at once to the table. If handled carefully the shell may be used again. The cheese shell imparts a delicious flavor to this most sightly dish. - Mabel E. Sturtevant, 105 S. Dearborn St., Chicago, 111.

Spaghetti, Italian'Fashion

H cup of cream, or 1/4 lb. of butter, 1 clove of garlic, cheese. Chop 2 lbs. lean beef very fine; add to it 6 good-sized tomatoes cut in halves, and the seeds pressed out. Add 3 onions, chopped, and 1/2 pt. of water, and cook slowly for 3 hrs. Drain, and press carefully. Boil, and blanch 6 ozs. of spaghetti; put it into the strained mixture, add the salt; stand it on the back part of the stove to cook for 1/2 an hr. Cut a clove of garlic into halves, Mash it in the spoon with which you are stirring the spaghetti; add the cream or butter, heat well, and turn on a hot platter. Pass with it grated Parmesan cheese. Beef extract may be used in place of meat. - Mrs. Jas. M. Northcott, 807 Forest Ave., Wilmette, 111.

Spaghetti With Tomatoes

Take 1/2 package of spaghetti and pour enough hot water on to cover. Let boil until soft, then put 1/2 teaspoon of baking soda in and let boil up, pour off the water and cover with cold water until all is chilled. Put initio the dish to bake, and add 1 teaspoon of salt. Take 1/2 can of tomatoes, drain off the juice, and put into a pan and let it come to a boil. Add a little salt. Mix a tablespoonful of flour with a little water, add to the tomato juice; also put in a tablespoon of sugar. When this has become rather thick, pour over the spaghetti and put a tablespoon of butter in dots over the top, and put into the oven to bake for 1/2 an hr. Serve hot. - Mrs. J. W. Marelius, 2329 Cornelia St., Chicago, 111.

Variation I

Boil 1/2 lb. of spaghetti in 2 qts. of boiling water, strain, and add 1 pt. of strained tomatoes, 1 small onion, chopped fine; season to taste, with salt and red pepper. Set over a very small flame for 1 hr. Serve. - Mrs. T. Martin, 614 S. 7th Ave., Maywood, 111.

Spaghetti With Tomato And Onion

Boil 1 small package of spaghetti, and bleach, chop fine and fry in cubed bacon (1/2 lb.) 3 medium-sized onions. Stew 1 can tomatoes, with pepper, salt and sugar to taste, and a dash of cayenne pepper. Put all together, and serve hot. - Mrs. Robert P. Bruce, 405 S. 11th Ave., Maywood, 111.