1 Carrot.

1 head of Celery.

1 Onion.

Pinch of chopped Parsley.

2 oz. Butter or Nut Margarine.

8 oz. cooked Spaghetti.

6 oz. dry Cheese, passed through a nut mill

How To Make:

Cut the vegetables into dice and fry in the butter until brown, about 20 minutes, then mix with the cooked spaghetti and grated cheese. Make hot in a stewpan and serve in a dish with a border of any green vegetable, such as peas, runner or French beans, etc., or a border of nicely fried tomatoes, neatly cut into halves, looks very nice.