1/2 pound spaghetti

1/2 pound fresh mushrooms

2 tablespoonfuls butter

1 pint strained tomatoes

1 good-sized onion

3 cloves 1 garlic

1 teaspoonful salt

1 saltspoonful pepper

Boil the spaghetti as directed, by holding in boiling water and pressing down slowly; cover the kettle, and boil rapidly for a half hour. Throw into cold water. Keep changing the water until it is perfectly cold, and blanch fifteen minutes. Put the butter in a saucepan; add the mushrooms, cut into slices, and the salt. Cover the pan for twenty minutes until the mushrooms are tender. While these are cooking, put the tomatoes, the onion and the garlic into a saucepan and boil until reduced onehalf; then strain the tomatoes into the mushrooms. Drain the spaghetti, add it and the salt and pepper to the mixture. When smoking hot, serve.