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Spaghetti, with Tomato Rolls

Boil half a pound of spaghetti in any white stock from poultry or veal. When done lay it in a stewpan, and pour over it half a gill of cream and half a gill of the stock in which it was boiled. Cover, and let it absorb this. Meanwhile get ready about half a dozen tomato rolls (see TOMATO ROLLS, ITALIAN). Take a second pan, slice into it two ounces of any rich English cheese, and the same weight of grated Parmesan, and of butter; pour in a gill of the stock from the spaghetti, and shake the pan (do not stir) until all the ingredients are well blended. Pour this over the spaghetti in a dish as hot as possible, and serve at once. The rolls are to be placed round the spaghetti. Probable cost, 1s. 6d.