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Spaghetti Au Gratin

Plunge three-quarters of a pound of spaghetti into three quarts boiling water with a teaspoon salt for twenty-five minutes. Drain well on a sieve, place in a saucepan with one ounce good butter, adding two light tablespoons flour; mix well with a fork, then pour in one and a half gills hot milk and one gill cream. Season with a half teaspoon salt, a light saltspoon cayenne pepper and a saltspoon grated nutmeg; mix well for two minutes, let cook for five minutes longer, then add one ounce grated Swiss cheese and one ounce grated Parmesan cheese; stir well with a wooden spoon till thoroughly mixed. Transfer the spaghetti into a baking dish, sprinkle a very little grated Swiss cheese over and set to bake in a brisk oven for fifteen minutes, remove and serve.