1 head of Celery.
Pinch of chopped Parsley.
2 oz. Butter or Nut Margarine.
8 oz. cooked Spaghetti.
6 oz. dry Cheese, passed through a nut mill
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.