Italian Spaghetti
From Book of recipes (1922).
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A historical recipe
Book of recipes, by Daughters of the American Revolution. Genesee Chapter (1922).
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- One-half box of spaghetti boiled in salted water 20 min.
- Drain and place in buttered baking dish.
- • Turn % can of Campbell's tomato soup over it.
- Add some finely cut onion and grated cheese.
- Just before placing in the oven, pour enough milk over to just cover.
- Dots of butter on top.
- Bake until milk is absorbed.
- (Mrs.
- George R.
- Goering )
Plating
Cookware for this recipe
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Saucepan
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Baking dish
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Chef's knife
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Grater
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Colander