1/2 pound spaghetti

1/4 pound cheese

1 pint strained tomatoes

1 good-sized onion

1 teaspoonful salt

1/2 teaspoonful paprika

1 tablespoonful butter or oil

Grasp the spaghetti in your hand, put the ends into a kettle of boiling water and press slowly until you have the entire length under water. Do not break spaghetti. Toss this with a fork until the water boils rapidly, then boil for half an hour; drain and throw into cold water. Put the butter or oil into a saucepan, add the onion, chopped, and salt; shake until the onion is tender and add the tomatoes and paprika. When this has reached the boiling-point, drain and add the spaghetti. When hot, add the cheese chopped or grated. Stir until the cheese is melted, and serve at once.