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Spaghetti a L'Italienne

Have a pan on the fire with three quarts water and a tablespoon salt; when thoroughly boiling, gently slide in three-quarters of a pound fine Italian spaghetti, without breaking it, and boil for twenty-five minutes. Remove and thoroughly drain.

Then place in a sautoire with a good tablespoon butter, a saltspoon salt, a good saltspoon white pepper and a light saltspoon grated nutmeg. Toss gently on the fire for four minutes. Add a light half-pint hot tomato sauce, gently mix with a fork, then add two ounces grated Parmesan or Swiss cheese and mix well again with the fork for one minute longer. Dress on a hot dish and serve.