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Baked Spaghetti

Boil three-fourths of a pound of spaghetti, moistening it with one-half pint each of bechamel sauce and allemande sauce, seasoning with one-half pinch of ground nutmeg, one pinch of pepper, and adding one-fourth pound of grated cheese. Toss well, put it into a baking-dish, sprinkle the top with grated cheese and breadcrumbs, pour over a little clarified butter and place it in the oven. At the end of about fifteen minutes, when it should be of a nice golden-brown color, take it from the oven, and serve. Spaghetti, Italian Style Put three-fourths of a pound of boiled spaghetti into a saucepan, add one pint of tomato sauce and one-fourth pound of grated Parmesan cheese and season with one-half pinch of pepper and one-half pinch of grated nutmeg. Cook for ten minutes, tossing well, and serve with more cheese.

Spaghetti, Neapolitan Style Boil three-fourths of a pound of fine spaghetti, drain it and put it back into a saucepan with one-half pint each of tomato and Spanish sauce, six mushrooms, two truffles and a small piece of cooked, smoked red beef tongue, all cut up dice-shaped; season with one-half pinch of pepper and one-third of a pinch of grated nutmeg, adding one-fourth of a pound of grated Parmesan cheese. Cook for ten minutes and serve with some cheese, separately.