Spaghetti
In cooking spaghetti, take care you do not cook it too much. The fault with this variety of Italian paste when prepared in American households, is that it is cooked too long. Fourteen minutes boiling in slightly salted water should be sufficient. To make the dark sauce served with it in Italian resorts, brown one large chopped onion in butter and stir in one heaping teaspoonful of browned flour. Add one-fourth pound of raw beef, finely minced, a sprig of parsley, a piece of bay leaf, three cloves and one quart of water. Let this simmer until much reduced; season to taste and strain over the spaghetti. Add a layer of grated Parmesan and serve.