SPAGHETTI DISHES

Wairarapa Times-Age, 30 August 1938, Page 10

SPAGHETTI DISHES

FAVOURITE RECIPES. Spaghetti Beehive. One rabbit, two dessertspoons gelatine, one onion, pepper and salt, tomatoes, hard -boiled eggs. Wash rabbit and soak in salted water for three hours. Cut into joints and cook in a saucepan with two cups of water, salt, pepper, and a sliced onion. Cook till tender, remove bones, and cut meat into thin slices. Line a mould with cooked spaghetti, arranged in beehive fashion, and fill with sliced rabbit, tomatoes, slice hard-boiled eggs. Pack firmly. Dissolve gelatine in hot (stock and pour into mould. When set, serve on a plate surrounded by shredded lettuce. Salmon or chicken may be used instead of rabbit. Spaghetti and Tomatoes. Put sufficient macaroni or spaghetti into. boiling water, to which a little salt has been put. Boil for 20min and strain. Fry one onion in butter until golden brown. Add to macaroni six tomatoes cut in pieces. Add to mixture. Stir in one cup of brown gravy. Add pepper, salt and two tablespoons of grated cheese.. Cook for half an hour or longer, and serve with toast sippets. Spaghetti Pie. 1 Cook four ounces of spaghetti in boiling salted water. Drain in a colander. Melt one heaped tablespoon butter in a saucepan and add to it four tomatoes (bottled tomatoes do well), cut up roughly, a little onion if liked, salt and pepper. Cook gently till tomato is soft. Rub through a sieve. Put a layer of the spaghetti in a pie dish, pour over a little tomato pulp; then a little grated cheese. Repeat until ingredients are used up. Put into slow oven and thoroughly reheat.