Spaghetti

spaghetti  (spä-get ´).—Hollow tubes of dried Italian paste, in size between macaroni and vermicelli.

John Philip Sousa

Spaghetti

Use a package or a pound of spaghetti; not macaroni. Have a large pot of boiling water with about one tablespoonful of salt. Slide the spaghetti into the water. Do not break it. Boil exactly twenty minutes. Must be tender, not tough nor doughy.

To sauce, add three bay leaves one hour before taking off the stove.

Serve spaghetti on large platter, pouring tomato sauce over it. Serve pelotas on smaller platter, allowing a small quantity of sauce to remain on them.

Serve grated Parmesan cheese on side. Use a piece of cheese to grate, not bottled cheese.

Dean Cornwell

Spaghetti-My-Style

After thinking over all of the dishes that I like—searching for the favorite—I come right back to the old standby, Spaghetti, and am forced to admit that it is my favorite.

You know how to cook the spaghetti itself, I'm sure, so I will just tell you how to make the sauce that I concocted some years ago and you'll like it.

Get a big iron kettle and put into it a lot of fine beef cut into small squares, some chopped bacon, dried mushrooms (the kind you get at any little Italian store) a can of tomatoes and some sliced onions. The dried mushrooms should be soaked for an hour or two before cooking.

Cover the materials with plenty of water and season with salt, brown sugar, and Mexican chili powder. Cook slowly all day—the longer the better, I find.

When you are simply famished and cannot wait any longer, ladle the sauce onto the steaming hot spaghetti and enjoy a real meal. The sauce is still better, in my opinion, when warmed up the second day.

Hudson Maxim

Spaghetti

Take one package of vermicelli or spaghetti, and put it into a saucepan, crushing it in the hand, then put in hot water, and salt a little more than will suit the taste, and boil for an hour.

While the vermicelli or spaghetti is cooking, take a quart of milk and heat three-quarters—or 24 ounces—of it until it boils. Then stir into the eight ounces of cold milk a level cupful of flour, or two tablespoonfuls of flour, pretty well heaped, and then stir the thickened milk into the boiling milk and cook slowly for ten minutes.

Then add three-quarters of a pound of good, ripe, old American cheese, and about half a pound of butter. Then drain the water off the vermicelli or spaghetti and put in from one and one half pints to a quart of canned tomatoes. Heat the vermicelli or spaghetti to the boiling point; and while the mixture of cheese, butter, milk and flour is still hot, stir the two together, then keep hot and serve hot. Do not boil any more, because further boiling would tend to cause the tomatoes to coagulate the milk in the mixture. I prefer to use a mixture of spaghetti and vermicelli instead of all spaghetti or all vermicelli.

Frederick Arnold Kummer

Spaghetti Diabolique

Brown one and a half pounds top plate of beef in half a cup of boiling olive oil for one hour, turning frequently. Mince the shells of four sweet peppers, one bunch of celery, one bunch of parsley, three large onions, two sections of clove garlic, add a salt-spoonful of ground thyme, a teaspoonful of salt, one of black pepper and red pepper to taste. Add one quart of tomatoes, pour over the beef, cook for an hour, add a pint of water and cook slowly for two hours more.

To make the spaghetti: Measure a quart of flour, break in yolks of three eggs, add three half eggshells full of ice water, work to the proper consistency, roll and cut into thin strips. When dry cook in boiling salted water for twenty minutes.

Place spaghetti in the center of a dish, pour the sauce and shredded meat around it, and serve.

Editor's Note :—From the several “favorite dishes” of spaghetti mentioned in this volume it would seem that there is a decided male preference for this particular article of diet. Mr. Kummer goes the limit and tells how to make the spaghetti, itself!

Captain Edward A. Salisbury

Sauce for Spaghetti

This sauce for spaghetti is a real Italian mixture—and wonderful. This is how I learned to make it in Italy:

Place in a cup or bowl a half teacup full of dried  mushrooms. Pour boiling water over them and just let them stand until thoroughly softened, say—about a half hour.

In the meantime cover the bottom of your frying pan or skillet with butter or olive oil (I prefer the butter). Chop one big onion and cook slowly, stirring frequently. In another pan or kettle place two cans of tomatoes. Stew them for half an hour. Then make three small cakes of Hamburg steak or chopped beef and put them in to cook, with the onions. Cook thoroughly. Add at the same time the mushrooms which have been softened and chopped into fine particles.

When the meat is cooked through mash the cakes up with a fork—mixing well with onions and mushrooms.

Now add the stewed tomatoes and, in doing this, press them through a sieve or colander. Stir well.

Place on back of stove and let steep for one hour after adding two teaspoons of Eagle Chili Powder (if available) or two teaspoons of Lea & Perrins sauce with five dissolved cubes of beef or chicken bouillon.

To cook the spaghetti, place it, unbroken, in well salted boiling water. Put it in end first. Boil exactly twenty-three minutes. Drain. Hold under cold water tap for a second or two and drain again. Keep warm on stove until served. This cold water treatment is important. It removes all gumminess and leaves the spaghetti in perfect condition. Use the imported spaghetti if available.

John A. Moroso

Spaghetti-for-the-Gang

Many a time as a very small boy I watched my distinguished Piedmontese grandfather grandly direct the cook. This is the way our spaghetti sauce was prepared. Buy about three or four pounds of solid meat from the round, cut thick. Ask for the “eye of the beef.” It is inexpensive. Cut little pockets in it and insert bits of fat bacon in some. In others stuff sage, thyme, parsley and bay leaf with salt and pepper to taste. Sometimes I spread thinly with mustard, the prepared sort; covering the top. A clove of garlic tucked in with the seasoning goes well, if you have Wop ancestry. Pale people use onions. But surely one or the other.

Grease well a deep iron skillet with iron top, the pot-roast utensil. When the gravy begins to drip add a little water, but not much. The steam makes the meat tender and brings out all the flavors in the little pockets. Baste from time to time just to get the aroma of the simmering mess and sharpen your appetite. Take a little wire and jab it in the roast after about an hour and twenty minutes and you'll find out whether it is tender and juicy enough.

Put the big pot on and get your water boiling fast. Add a good sized kitchen spoon of salt. Better salt the water to taste. Throw in a pound of Italian made spaghetti ... the Farina spaghetti. It requires a certain kind of wheat to make good macaroni. Boil for twenty minutes. Drain off water.

To the rich gravy you will find the roast swimming in add a small can of tomato paste, stirring in slowly. As this is poured over the spaghetti add grated Roman cheese. You will get it all properly dressed by using two forks, lifting and dropping the strands. Serve piping hot with an automatic revolver at hand so that the man who cuts his can be disposed of promptly. Some twine the spaghetti about the fork. Others just lead a mass of it to the face and bite off what they want at that particular mastication.

A good salad and Italian bread, to be secured at any small dealer's where the boss sings Santa Lucia  in a thin high voice as he slices the salami, goes well with the roast. This layout will last an old bachelor or a deserted husband two or three days. It's grand when it's warmed up in a boiler.