Pour into a saucepan one pint of white broth (No. 99), one pint of tomato sauce (No. 205), and season with half a pinch each of salt and pepper. Let it boil well for ten minutes; then throw in half a pint of cooked spaghetti - cut about three-quarters of an inch in length; cook again for five minutes, tossing them well meanwhile, and serve very hot.

57. Tomatoes With Rice

The same as for No. 56, using three table-spoonfuls of raw rice twenty minutes before serving instead of the cooked spaghetti.