Spaghetti A La Sarrett

1 package spaghetti 1 1/2 pound ground round steak 1/2 cup sliced onions.

1 1/2 cups canned tomatoes Salt and pepper to taste Grated cheese to taste.

Fry onions until browned; add meat and brown; add tomatoes and cook until like a thick sauce. In another kettle boil spaghetti in salted water until tender. Season meat and tomato sauce. Pour sauce over drained spaghetti and sprinkle grated cheese over the top. Serve hot.

Mrs. Lew Sarrett.

Spaghetti A La Galli Curci

1 package imported spaghetti.

2 tablespoons fat(oil, butter or bacon).

2 small onions 1 small green pepper.

1 large can choice tomatoes. Small cubes of Cream cheese as needed.

Buttered cracker crumbs.

Boil tender in salted water contents of one box of imported spaghetti. Heat fat in large aluminium fr1/2ng pan. In the fat cook gently onions and green peppers cut fine. Add tomatoes, strained, and cook together a few minutes. Add to this sauce the strained and chilled spaghetti and cook 30 minutes. Place all in a baking dish, put small cubes of cream cheese all over the top, cover with buttered cracker crumbs and bake in hot oven until crumbs are browned.

This has the dietetic value of a meat and vegetable dish and if served with fruit salad makes a complete meal.

(Note: Serve rolls and hot Chase and Sanborn's Coffee with this and see what a delicious luncheon you have).

Mrs. L. S. Stoehr.

Macaroni Pie

2 cups roast lamb, veal or beef 1/2 onion 1/2 can Campbell's tomato soup.

1/2 package macaroni White Sauce:

1 pint milk.

2 tablespoons butter 2 tablespoons flour.

Dice meat. Mince onion; put meat, onion and soup in casserole. Cook macaroni until tender and put over mixture, in place of a crust. Pour white sauce made with butter and flour-over and cook slowly in casserole for one half hour.

Mrs. Harry Eugene Kelly.

Savory Spaghetti

1/2 package Beechnut spaghetti 1/2 pound ground steak 1 green pepper 1 medium size onion 1 stalk celery.

2 tablespoons melted fat 1 can tomatoes (number.

2 can) 5 bay leaves.

Boil spaghetti in salted water until tender; drain and rinse with cold water. Fry onion in fat five minutes with out browning. Remove from the pan and fry the steak until it is slightly brown. Add onion, pepper and celery (chopped fine) bay leaves and tomatoes. Two cloves of garlic may be added. Cook ten minutes, stirring frequently. Pour over spaghetti and cook five minutes.

Mrs. W. H. McCoy.

Creamed Chicken And Macaroni

Cook macaroni, then place in colander and let cold water run over it. Mix with cooked and cut up chicken and pour cream dressing over. Bake in oven. Nice for luncheon or Sunday tea.

Mrs. Fannie Worthington.

Spaghetti With Meat

1 package spaghetti.

1 can tomatoes.

1/2 green sweet pepper.

2 onions.

1 can mushrooms.

1 pound ground round steak 1 teaspoon Morton's.

Iodized salt.

Boil spaghetti in salted water until tender, rinse with cold water and set aside. Chop pepper and onion. Cook vegetables together (except mushrooms) until thoroughly blended. Salt. Fry the meat loosely in butter and season to taste. Saute the mushrooms in butter.

Combine by pouring spaghetti into vegetable mixture and leaving until well heated, pour into platter and scatter meat on top of this, then garnish with mushrooms.

Mrs. H. A. Meade.

Spaghetti Chop Suey

1 pound Hamburg steak 1/2 pound spaghetti.

2 medium sized onions 1 can tomatoes.

1 green pepper (cut fine) Salt and pepper to taste.

Boil spaghetti until tender. Put Hamburg steak in fr1/2ng pan and. brown slightly. Cut fine the onions and green pepper and add tomatoes to meat and simmer until it forms a well flavored sauce. Pour over hot spaghetti and serve.

Mrs. John Reading.