Put three-quarters of a cup of spaghettina, broken in small pieces, into
a quart of boiling water with an even tablespoonful of salt. Boil half
an hour. Drain the water off and add a cup of milk to the spaghettina,
and cook nearly half an hour, until the milk is almost all absorbed.
Then make a cream sauce as follows: One cup of milk in a saucepan, rub
butter the size of an egg into a slightly heaping tablespoonful of
flour, adding a little of the warm milk, then stir into the milk on the
fire, season with salt and pepper, add two even tablespoonfuls of grated
cheese--the American Edam cheese is nice for this--and when the sauce is
thick turn the spaghettina into it, let it come to a boil, turn out on a
dish, and when cool add one egg beaten light. Butter a border mould
which holds a little more than a pint, sprinkle it with bread crumbs,
turn the mixture into it and set the mould into a pan of hot water and
bake in a moderate oven twenty-five minutes. Have a pint of nicely
stewed tomatoes seasoned to taste and thickened with bread crumbs and a
good tablespoonful of butter. Turn the spaghettina mould out on a
platter, fill the center with the stewed tomatoes, garnish with parsley
and serve. It makes a very pretty dish and is an excellent piece de
resistance for dinner or luncheon.