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Cream of Sphaghetti

1 cup spaghetti, small pieces. 3 cups white stock. 1/2 onion, grated fine. 1 pt. cream sauce.

Cook spaghetti in boiling, salted water. Drain off water and add heated stock. Gradually add one pint of cream sauce. Season, and, if desired, add the beaten yolk of two eggs or serve with one hard-boiled yolk in each bowl.