A variety of macaroni which has given its name to various dishes prepared with it. Of these the following are very popular:

Baked Spaghetti

Boil three-fourths of a pound of spaghetti, moistening it with one-half pint each of bechamel sauce and allemande sauce, seasoning with one-half pinch of ground nutmeg, one pinch of pepper, and adding one-fourth pound of grated cheese. Toss well, put it into a baking-dish, sprinkle the top with grated cheese and breadcrumbs, pour over a little clarified butter and place it in the oven. At the end of about fifteen minutes, when it should be of a nice golden-brown color, take it from the oven, and serve.

Spaghetti, Italian Style

Put three-fourths of a pound of boiled spaghetti into a saucepan, add one pint of tomato sauce and one-fourth pound of grated Parmesan cheese and season with one-half pinch of pepper and one-half pinch of grated nutmeg. Cook for ten minutes, tossing well, and serve with more cheese.

Spaghetti, Neapolitan Style

Boil three-fourths of a pound of fine spaghetti, drain it and put it back into a saucepan with one-half pint each of tomato and Spanish sauce, six mushrooms, two truffles and a small piece of cooked, smoked red beef tongue, all cut up dice-shaped; season with one-half pinch of pepper and one-third of a pinch of grated nutmeg, adding one-fourth of a pound of grated Parmesan cheese. Cook for ten minutes and serve with some cheese, separately.

Spaghetti With Cheese

Put one-fourth of a pound of spaghetti, broken into small pieces, in a saucepan of boiling water, with a lump of salt, and boil for twenty minutes. Drain the spaghetti, and place it in a buttered baking-dish. Put one breakfast cupful of grated cheese into a saucepan with one teacupful of milk, and a lump of butter the size of an egg, and stir them over the fire until the cheese is nearly melted. Beat the yolks of two eggs together with one teacupful of milk, then stir them in with the cheese, and pour the whole over the spaghetti, and bake in a quick oven till of a rich yellow color. The cheese will be rendered tough if cooked too long. The spaghetti should be served while very hot.

Spaghetti With Cream Sauce

Take one handful of the stick macaroni without breaking it, plunge it into boiling salted water, and boil until tender. As the stick softens, bend and coil it in the water, but be careful not to break. When cooked drain the spaghetti, and pour cold water through it. Serve with cream sauce.