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Tomatoes with Spaghetti

Pour into a saucepan one pint each of tomato sauce and white broth, and season with one teaspoonful each of salt and pepper. Let it boil well for ten minutes, then throw in one-half pint of cooked spaghetti, cut about three-fourths of an inch in length; cook again for five minutes, tossing them well meanwhile, and serve very hot.