Proceed as for semolina cakes, but place in a greased pie dish, sprinkled with butter and grated cheese and bake until the top is a golden brown.

For a variety add a little tomato sauce to the mixture.

Spaghetti à l'Indienne. Make a curry sauce by slicing two small onions and frying them in butter until a light brown, add to them two teaspoon-fuls of curry powder and a tablespoonful of lemon juice, or rather less of vinegar, a tablespoonful of sugar, a pinch of salt, and two raw apples, chopped very finely; stir in one and a half pints of water, and simmer until the ingredients have become a pulp. Place half a pound of spaghetti in boiling water, and when partly cooked remove it; drain, and finish cooking it in the sauce. Serve very hot.