European and American cuisine

Ys can of tomatoes, Yt capful fine-chopped mushrooms, 1 teaspoonfal salt, 1 teaspoonful sugar, Ya teaspoonf ul pepper, cook 20 minutes. When the spaghetti is done, drain it in a colander, grate 4 ounces Parmesan cheese (or 4 ounces American cheese), put the spaghetti in alternate layers in a dish with the tomatoes and grated cheese. Place the dish a few minutes in the oven, and serve. (The cheese may be omitted if objected to.) Macaroni can be prepared in the same way. Spaghetti or Macaroni, cooked Plain.— Place a saucepan with 2 quarts water over the fire, add Ys tablespoonful salt ; as soon as it boils, break Yt pound of spaghetti or macaroni into 3-inch lengths, put into the boiling water, and cook from 25 to 35 minutes, till tender. When done, drain in a sieve or colander, put into a hot dish, add 2 ounces butter in small pieces, mix it with 2 forks until the butter is melted ; add Ys cupful cream or milk or 1 tablespoonful unsweetened condensed milk ; then serve with roasted meat Spaghetti k I'Allemande. — Boil Y2 pound of Italian spaghetti in salted water as in the foregoing recipe. Place at the same time a saucepan with 2 ounces butter over the fire, add Ys cupful finechopped onions, cook 5 minutes without browning ; add 1 can of tomatoes, 1 teaspoonful salt, Yt even teaspoonful pepper, 1 tablespoonful sugar, cook 15 minutes ; press the tomatoes through a wire sieve, mix the yolks of 2 eggs with 1 tablespoonful cold water, add them to the tomatoes ; stir a few minutes over the fire without boiling (if handy, add Ys cupful whipped cream). Drain the spaghetti in a sieve, put it in a hot dish, in alternate layers with the tomatoes, then serve. Another way is to cover the top of dish with grated cheese, then bake a few minutes in a hot oven. NUDLES. Nndles« — Place Ys pii^t of fiour on a pastry board, make a hollow in center, put in 2 well-beaten eggs, Ys teaspoonful of butter, a sprinkle of salt, 2 tablespoonf uls of water, work this with sufficient flour into a stiff paste until it does not stick to the hands, then di- MACARONI AND NUDLEa 619 Tide it into 8 eqnal parts, roll out each part as thin as paper, and let lie for 15 minutes ; then cat each part into long strips ly^ inch in width ; lay 4 strips on top of one another, and cut as fine as possible ; shake the nudles apart and spread on the board to dry ; they are then ready for use, either for soup or other dishes mentioned in various recipes. If the nudles are not all used at once they may, when thoroughly dry, be put away in a box, where they will keep for several weeks. Another way is to take 4 yolks and no water in place of whole eggs, otherwise prepare in the same way. NudleSy Boiled^ dressed with Pork and Onions.— Prepare some nudles from 2 whole eggs as directed, cut Ya inch wide. Sprinkle the nudles in a saucepan of boiling water, add 1 tablespoonful salt, and cook 12 minutes ; then drain, and put in a hot dish. Fry 4 ounces fine-cut larding pork to a straw-color, add y^ cupful fine-cut onions, and cook 5 minutes without browning ; pour it over the nudles, and serve. Nndles with Tomato Sance h I'Allemande.— Prepare and