Cook 1 package of spaghetti in 3 quarts of boiling salted water about 20 minutes and drain. Cut into dice 5 slices of bacon and 3 or 4 medium sized onions, fry together, season with salt and pepperica and add 1 qt. canned tomatoes strained. Return the spaghetti to the stove, add the sauce, cook a few minutes longer and serve. Mrs. F. E. Herrick.

Devil's Spaghetti

r>oil carefully for 20 minutes 4 oz. spaghetti, drain and put into cold water, drain again and chop fine. Put 1 tablespoon of flour and 1 of butter into a pan, and when hot add 1-2 pint of milk, stirring constantly until boiling. Add salt, a dash of pepper, a very little grated onion and the spaghetti. Cover with bread crumbs, bits of butter, and brown in the oven.

When boiling beets, put a few cloves in the pot.

Spaghetti, Roman Style

One quart ripe tomatoes, 1 lb. round steak, 1 onion, 1 carrot, 1 sprig of celery, 8 cloves, just cover with water and let simmer 3 hours, strain, thicken with 1 tablespoon flour creamed with 1 tablespoon butter. Cook 1-2 lb. spaghetti until nearly done, drop it into the sauce and cook about ten minutes. Sprinkle with grated cheese and serve.