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Spaghetti and Tomato

Put the ends of a handful of spaghetti in boiling salted water, so it softens, bend and coil it around the kettle. Cover and cook twenty minutes or until tender, drain, return to the kettle adding one cup stewed tomatoes, or enough to moisten the spaghetti, 1/3 cup grated cheese, and 1 tbsp. butter. Let simmer till sauce is about absorbed, then serve.

— Mrs. B. T. Northridge