WINTER SUPPERS

Wairarapa Times-Age, 26 May 1938, Page 4

WINTER SUPPERS

SPAGHETTI DISHES. The warmth giving qualities of spaghetti are appreciated during the winter months. Here are some appetising supper dishes: — Spaghetti Pie. Take 6oz spaghetti, stale breadcrumbs, salt and pepper, tomatoes, minced onion, chopped bacon, butter. Throw spaghetti into boiling salted water. Boil quickly till soft when pressed between fingers. Drain well. Hold under cold tap for a second or two, then drain again. Place a layer in a buttered fireproof dish. Cover with a layer of tinned or skinned sliced tomatoes, seasoned to taste with salt and pepper. Dab here and there with butter. Sprinkle minced bacon and onion to taste. Repeat layers until all the spaghetti has been added. Cover with a thickish layer of breadcrumbs. Dab with butter. Bake in a moderate oven till crisp and brown. Serve with any green vegetable. Spaghetti Sausages.

Take 4oz spaghetti, 1 teaspoonful flour, i gill milk, 2oz cheese, salt and cayenne, 1 whole egg, 1 yolk, breadcrumbs, fat for frying. Break the spaghetti into small pieces and wash it. Put into a saucepan of foiling water with a little salt added, and boil until tender, then strain off the water and chop up the spaghetti. Grate the cheese finely. Mix the flour to a smooth paste with some of the milk, mix in the remainder of it, then pour into a saucepan and stir until it boils'and thickens. Add the grated cheese and spaghetti and mix all well together, then draw to the side and cool slightly. Break up the egg-yolk and stir into the mixture, and season well with salt and cayenne, then spread on a plate until thoroughly cold and firm. Put a deep pan of fat on to get hot. Divide the mixture into small equal portions and make each into a sausage shape. Beat up the egg and brush them over with it, then coat with breadcrumbs. Put them into the fat when it begins to smoke and fry until golden brown. Serve at once on a dish paper garnished with parsley. Savoury Spaghetti.

Take jib. spaghetti, Jib. cheese, 11b. tomatoes, ?. pint stock, ioz cornflour, i teaspoonful mixed herbs, 1 onion, pepper and salt, loz butter.

Wipe the tomatoes and cut into slices, peel and slice the onion. Melt the butter in a saucepan, add the tomatoes and onions, and cook in the fat for a few minutes. Add the stock and the herbs tied in muslin. Bring to the boil, season well, and simmer until all the vegetables are tender. Break the spaghetti into small pieces, wash well, put into boiling water with a little salt and cook until tender. Strain off the water. Grate or chop the cheese finely. Remove the herbs from the tomato sauce and rub the sauce through a sieve. Return it to the saucepan and thicken it with cornflour, previously mixed with a little water. Boil for a few minutes, keeping it well stirred. Add the spaghetti and mix together. Grease a pie-dish and put half of the grated cheese in the bottom of it. Pour the tomato sauce and spaghetti over this. Sprinkle the remainder of the cheese on the top. Put into the oven to get thoroughly hot and then under the grill to brown lightly.

Spaghetti Pudding. Take IJoz spaghetti, 1 egg, 1 pint milk, 2 dessertspoonfuls sugar, flavouring.

Break the spaghetti into short lengths and wash it. Put the milk into a saucepan (top of a double boiler) and bring to the boil, then add the spaghetti and cook gently till tender, stirring occasionally. Draw aside and | cool slightly, then beat up the egg and I add with the flavouring and sugar to taste. Turn into a pie-dish and bake I gently for about half an hour or until I set. being careful not to let it boil. > Serve hot or cold. A vermicelli or< macaroni pudding may be made in the i same way.