This section is from the book "Mrs. Allen's Cook Book", by Mrs. Ida C. Bailey Allen. See also: The Conscious Cook: Delicious Meatless Recipes That Will Change the Way You Eat.
1 pound spaghetti 1/2 cupful olive oil 3 cloves garlic
Boil the spaghetti, until tender, in salted water, then drain. In the meantime fry the garlic till yellowed in the olive oil. Combine the tomato paste with an equal amount of water, add to the garlic and oil and simmer until thick. Season to taste with salt and pepper. Pour this sauce over the spaghetti and serve with plenty of grated Parmesan cheese.
1 1/2 cupfuls canned tomato juice 1/2 teaspoonful Worcestershire 1/2 teaspoonful salt Few grains cayenne
Make a sauce by melting the ham fat, and cooking the onion in it until soft, adding the flour, seasonings, and gradually the tomato juice. Turn in the spaghetti, add the cheese, let stand to become very hot, and serve with thin slices of broiled ham as a garnish.
1 cupful fresh, or canned, peas
1 cupful fresh, or canned, string beans
1 cupful canned tomato juice
4 tablespoonfuls grated Parmesan cheese
Salt and pepper
Fry the onion until yellowed in the oil. Add the butter and, when melted, all the other vegetables, except the peas and string beans, if they are canned. Cook the mixture gently until the vegetables are done, then add the canned peas and beans if they are used. Season to taste and pour over the spaghetti, which should be boiled and drained. Arrange on a platter and sprinkle with the cheese.
3/4 pound spaghetti
4 tablespoonfuls butter
3 tablespoonfuls olive oil
3 cloves garlic, minced
Grated Parmesan cheese
Boil and drain the spaghetti as usual. In the meantime prepare a sauce by frying the garlic in the olive oil, and adding the butter when the garlic is yellow. Bone the anchovies, shred them and add to the sauce. Pour over the heated spaghetti, mix well and pass the cheese.