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1 pkg Red Cross Spaghetti (16 oz)
2 cups tomatoes (canned)
2 tablespoonsful butter
2 tablespoonsful flour
1 sliced onion
1/2 teaspoonful salt
1/8 teaspoonful pepper
Cook the spaghetti until tender and drain. Cook the canned
tomatoes and onions together 15 minutes. Remove from fire
and rub through sieve. Melt butter in sauce pan, stir in flour
and seasonings and when well mixed add tomato juice.
When thick remove from fire and add to Spaghetti. Serve on
hot platter and sprinkle with grated cheese.
Source: Red Cross ad, Milwaukee Journal, Jul 13, 1933
2 cups tomatoes (canned)
2 tablespoonsful butter
2 tablespoonsful flour
1 sliced onion
1/2 teaspoonful salt
1/8 teaspoonful pepper
Cook the spaghetti until tender and drain. Cook the canned
tomatoes and onions together 15 minutes. Remove from fire
and rub through sieve. Melt butter in sauce pan, stir in flour
and seasonings and when well mixed add tomato juice.
When thick remove from fire and add to Spaghetti. Serve on
hot platter and sprinkle with grated cheese.
Source: Red Cross ad, Milwaukee Journal, Jul 13, 1933
