Italian Spaghetti

Take one-fourth pound spaghetti in hand and dip ends in boiling, salted water. As spaghetti softens it will bend easily, when it may be coiled under the boiling water. Let boil twenty minutes or until soft; drain in a colander and pour over one quart cold water. Arrange on a hot platter, over which have been poured two tablespoons olive oil, and pour over the following sauce: Remove fat and meat from three pork chops and cut in pieces. Put in saucepan with one small onion, peeled and sliced, and cook, stirring frequently until well browned, then add one quart can tomatoes, one-half teaspoon salt, and one-eighth teaspoon paprika. Bring to the boiling point and let simmer very slowly two and one-half hours. Force through a puree strainer.

Napoli Spaghetti

4 slices bacon.

1 sliced onion.

1/2 can tomatoes.

1/2 box Italian tomato paste.

1/2 teaspoon salt.

1/8 teaspoon pepper 1/4 teaspoon allspice 1/4 teaspoon mace Few grains cayenne Bit of bay leaf.

Hot, boiled spaghetti.

Cut bacon in small pieces and try out. Add remaining ingredients, except spaghetti, bring gradually to the boiling point, and let simmer fifty minutes. Pour over cooked spaghetti and let stand ten minutes. Serve very hot.