2 quarts spaghetti or 1 1/2 quarts samp 1 1/2 cups drippings 1/4 cup minced onion 1 1/2 cups barley flour

3 quarts strained tomato 1 2/3 tablespoons salt

1 teaspoon pepper

1 quart grated cheese

2 tspns. Worcestershire

Cook spaghetti, following usual directions for boiling macaroni. If samp is used, cook it in five quarts boiling water, with two tablespoons salt, for five or six hours, as for Samp with Tomato.

Melt drippings, cook onion in it slowly until soft; add flour, seasonings, and hot tomato. Stir until thickened, boil three minutes, stirring occasionally. Add cheese and spaghetti, being careful not to break latter. Pile in center of platters, garnish with strips of broiled ham. Ham fat may be used in sauce.