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Spaghetti, Polonaise

Plunge a half pound spaghetti in two quarts boiling water with a teaspoon salt and boil for twenty-five minutes. Drain on a sieve and place on a large dish. Have one ounce butter in a frying pan with three tablespoons fresh bread crumbs; toss well on the fire until the crumbs have attained a nice golden colour. Spread over the spaghetti and serve.