Cook four ounces of spaghetti as previously directed, drain it, and place half of it in a pie-dish, grate two ounces of Parmesan cheese and sprinkle some of it over the spaghetti; slice four or five small tomatoes and place them on the bed of spaghetti, sprinkling them with cheese, pepper and salt, and finish with the remainder of the spaghetti, with the rest of the cheese on the top. Pour carefully over this half a pint of milk, and cover the dish with a plate or small dish; cook in a moderate oven. A fireproof dish with a well-fitting cover would be useful for this dish, but if not procurable, a pie-dish can quite well be used.