Italian Spaghetti

One lb. veal off end of leg; 1/2 package spaghetti; 1 can mushrooms; 1 green pepper; 1 can tomatoes. Cut veal into small pieces and boil until tender, add green pepper cut small and boil 10 minutes. Boil spaghetti in salted water 20 minutes, drain and blanch. Strain tomatoes and add to meat; also mushrooms. Salt to taste, boil up once and serve with grated cheese. Mrs. J. Kermath.

Italian Spaghetti. 2

Break 1/2 package spaghetti into small pieces, cook in boiling salted water 30 minutes. Throw into cold water and let stand until cooled. Mix alternate layers of spaghetti, grated cheese and prepared tomato soup. Season well, cover top with bread crumbs and butter. Bake 1 hour.

An onion and piece of bacon chopped and fried together improves the dish if onion is liked; or a few mushrooms may be added if desired. Mrs. Wm. A. Snyder.