Italian Spaghetti in 1920

Burlington Hawk Eye, Burlington, Iowa August 15, 1920, page 17

  • 1 quart tomato juice
  • 1/2 box spaghetti
  • 1/2 lb hamburg steak
  • 2 onions
  • 1 green pepper
  • 1 cup cheese (cut into small bits)
  • salt
  • cayenne pepper
  • bay leaf
  • 1 tablespoon margarine or butter

Melt margarine in large skillet, fry onion, pepper and hamburg steak until quite done and browned (not too much), add cheese and melt, mixing thoroughly. Into this pour tomato juice and cheese all together until tomato and cheese mixture is thoroughly blended. Season with salt and pepper rather highly and drop in two whole bay leaves. Have spaghetti ready cooked, putting it into boiling salt water and when tender pour over it cold water and drain. The tomato mixture and spaghetti should not be mixed until ready to use when each can be heated separately and mixed just before serving.

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