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Spaghetti, with Eggs

Boil the spaghetti as in the preceding recipe, and allow six hard-boiled eggs to half a pound. Turn the spaghetti into a dish, and pour over it half a pint of sauce, which may be plain white, celery, caper, or tomato sauce. Slice the eggs and put them over the sauce. This is a substantial and nourishing dish, as well as economical. Cost, about 1s.