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diff --git a/.gitattributes b/.gitattributes new file mode 100644 index 0000000..d7b82bc --- /dev/null +++ b/.gitattributes @@ -0,0 +1,4 @@ +*.txt text eol=lf +*.htm text eol=lf +*.html text eol=lf +*.md text eol=lf diff --git a/LICENSE.txt b/LICENSE.txt new file mode 100644 index 0000000..6312041 --- /dev/null +++ b/LICENSE.txt @@ -0,0 +1,11 @@ +This eBook, including all associated images, markup, improvements, +metadata, and any other content or labor, has been confirmed to be +in the PUBLIC DOMAIN IN THE UNITED STATES. + +Procedures for determining public domain status are described in +the "Copyright How-To" at https://www.gutenberg.org. + +No investigation has been made concerning possible copyrights in +jurisdictions other than the United States. Anyone seeking to utilize +this eBook outside of the United States should confirm copyright +status under the laws that apply to them. diff --git a/README.md b/README.md new file mode 100644 index 0000000..fc20735 --- /dev/null +++ b/README.md @@ -0,0 +1,2 @@ +Project Gutenberg (https://www.gutenberg.org) public repository for +eBook #65562 (https://www.gutenberg.org/ebooks/65562) diff --git a/old/65562-0.txt b/old/65562-0.txt deleted file mode 100644 index 2a21e84..0000000 --- a/old/65562-0.txt +++ /dev/null @@ -1,1207 +0,0 @@ -The Project Gutenberg eBook of 30 Tempting Spaghetti Meals, by -Campbell Soup Company - -This eBook is for the use of anyone anywhere in the United States and -most other parts of the world at no cost and with almost no restrictions -whatsoever. You may copy it, give it away or re-use it under the terms -of the Project Gutenberg License included with this eBook or online at -www.gutenberg.org. If you are not located in the United States, you -will have to check the laws of the country where you are located before -using this eBook. - -Title: 30 Tempting Spaghetti Meals - -Author: Campbell Soup Company - -Release Date: June 7, 2021 [eBook #65562] - -Language: English - -Produced by: Stephen Hutcheson, Lisa Corcoran and the Online Distributed - Proofreading Team at https://www.pgdp.net - -*** START OF THE PROJECT GUTENBERG EBOOK 30 TEMPTING SPAGHETTI -MEALS *** - - - - - - _30 TEMPTING - Spaghetti meals - EASY, ECONOMICAL, DELICIOUS_ - - - - - How spaghetti can help you serve more delicious, more nourishing meals - FOR LESS MONEY - - - [Illustration: uncaptioned] - -It takes real planning to feed a family both economically and well. But -you’ll find Franco-American Spaghetti a big help in solving your -problem. Few foods provide so much real nourishment and deliciousness—at -such low cost. Serve it by itself as a main dish or in combination with -other foods. - -Franco-American Spaghetti furnishes plenty of protein for building -muscles. It is especially rich in carbohydrates needed for energy. It -combines with other foods to make a variety of satisfying, delicious -meals. Add a salad or simple fruit dessert and you have a well-balanced -menu—easy to digest, easy on the budget. - -Spaghetti combines wonderfully with other foods. Combine it with -left-over meat into appetizing casseroles. Use it to dress up cheaper -cuts of meat. Serve it on a platter with lamb stew or meat balls. Your -family will look forward to Friday dinners if you make a tasty casserole -of spaghetti and salmon or other inexpensive fish. They’ll enjoy green -peppers stuffed with savory spaghetti, too. - -Attractive menu suggestions are given with each recipe in this leaflet. -They give you meals which are inexpensive and easy to prepare. Look them -over now and surprise your family with one tonight. - - - - - WHY YOU SHOULD - _Insist on_ - Franco-American - - - [Illustration: uncaptioned] - -It makes a big difference _which_ spaghetti you serve. Franco-American -is different as can be from the ordinary ready-cooked kind. - -Its tangy, tempting sauce is rich with the luscious goodness of fine -ripe tomatoes and golden Cheddar cheese. It’s seasoned to savory -perfection with costly spices—a skillful blend of eleven different -ingredients. “Far better than I could ever make,” good home cooks tell -us. - -Yet you can enjoy this “millionaire’s dish” for less than three cents a -portion! A can of Franco-American is usually no more than ten cents. You -can’t buy uncooked spaghetti, with all your other ingredients, and -prepare it yourself for so little. - -Serve these savory spaghetti dishes twice a week or oftener. Keep a -supply of Franco-American on hand. Order several cans from your grocer -today. It’s a great time and money-saver in your kitchen. - - [Illustration: uncaptioned] - - - - - FRANCO-AMERICAN SPAGHETTI WITH THE _Extra_ GOOD SAUCE - - MADE BY THE MAKERS OF CAMPBELL’S SOUPS - - Each recipe in this booklet serves _four_, with the exception of - Chicken Royal, marked by an asterisk.* - - - - - SALMON-SPAGHETTI CASSEROLE - - - 1 can Franco-American Spaghetti - 1½ cups flaked salmon - 1½ teaspoons minced onion - 4 strips bacon - ½ teaspoon salt - -Place a layer of Franco-American Spaghetti in a shallow, greased -casserole. Add some of the flaked salmon and the onion. Alternate layers -of spaghetti, fish and onion till all are used. Arrange bacon strips cut -in half over top. Bake in hot oven (425° F.) about 20 minutes, until -casserole is well heated and bacon crisp. Serve with green peas, salad -of shredded cabbage and seeded raisins with French dressing; plain spice -cake with whipped cream for dessert. - - [Illustration: MY HUSBAND HATED “ECONOMY DISHES” UNTIL I FOUND OUT - ABOUT FRANCO-AMERICAN] - - - - - SAVORY TIMBALES - - - 1 can Franco-American Spaghetti - 1 cup ground left-over meat (beef, corned beef, ham) - ½ teaspoon salt - ¼ teaspoon paprika - 1 tablespoon parsley, chopped fine - 2 eggs, slightly beaten - -Chop Franco-American Spaghetti and mix thoroughly with other -ingredients. Fill buttered custard cups three-fourths full. Place layer -of brown paper over bottom of shallow pan and fill with hot water. Put -in custard cups and bake in moderate oven (350° F.) for 30 minutes. -Serve on hot platter garnished with parsley. Delicious with buttered -turnips and a green salad; cherry upside-down cake for dessert. - - - - - HEARTY SOUP DINNER - _Makes a hit on frosty fall days_ - - - 2 large onions - 2¾ cups water - 1 can Franco-American Spaghetti - ¾ teaspoon salt - 2 cans Campbell’s Beef Soup - Parmesan cheese - -Slice onions and cook in boiling salted water for 10 minutes. Chop -Franco-American Spaghetti a little and add with soup to onions. Bring to -a boil and serve at once in soup plates with Parmesan cheese and -crackers. Try large fruit salads or cup-cakes with chocolate sauce for -dessert. - - - - - OYSTER CASSEROLE DE LUXE - _Grand for Friday or any day_ - - - 2 tablespoons butter - 2 tablespoons flour - ¾ teaspoon salt - ⅛ teaspoon pepper - 1 tablespoon chopped parsley - ½ cup milk (about) - 1½ dozen oysters - 1 can Franco-American Spaghetti - Buttered bread crumbs - -Melt butter in saucepan and blend with flour and salt till smooth. Pour -oyster liquor in cup and add milk to make ¾ cup. Add gradually to flour -mixture, stirring constantly till smooth and slightly thick. Add -parsley. - -In a greased baking dish place a layer of spaghetti, dot with oysters -and cover with white sauce. Repeat till all ingredients are used, ending -with white sauce. Cover with buttered bread crumbs and bake in a -moderately hot oven (375° F.) for 20 minutes, till heated through and -browned on top. Serve with squash and spinach; fresh fruit tarts for -dessert. - - [Illustration: FRANCO-AMERICAN CERTAINLY HELPS WHEN YOU’RE ON A - BUDGET] - - - - - CHICKEN ROYAL* - _Fit for a king!_ - - - 2 cans Franco-American Spaghetti - 1 cup stuffed olives, sliced - ¾ teaspoon salt - ⅛ teaspoon pepper - ½ teaspoon paprika - 2½ cups of chicken meat - 2 tablespoons butter - Buttered bread crumbs - -To spaghetti, add stuffed olives and seasonings. Arrange a layer of -mixture in bottom of greased baking dish. Spread all the chicken over -this and dot with butter. Cover with remaining spaghetti and sprinkle -with buttered crumbs. Bake in moderately hot oven (375° F.) for 30 -minutes or till crumbs are browned. Garnish with slices of hard-boiled -egg, if desired, and sprinkle with paprika. Serve with cheese sticks and -a green salad. Serves 6. Grand for Sunday night supper. - - [Illustration: OH, DEAR, LATE AGAIN. THANK GOODNESS FOR - FRANCO-AMERICAN] - - - - - SPAGHETTI WITH FRIZZLED BEEF - _A tempting, jiffy dinner on your “afternoon out”_ - - - ¾ cup dried beef - 2 tablespoons butter - 1 can Franco-American Spaghetti - -Pick dried beef into small pieces. If it is very salty, freshen 10 -minutes in cold water and drain well. Melt butter in hot frying pan and -frizzle beef till slightly browned. Add Franco-American Spaghetti and -mix. Cook over low flame till heated through. Serve with buttered baby -beets and cole slaw, with boiled custard over sliced peaches for -dessert. - - - - - CRISPY MEAT PATTIES - _An easy way to make tempting croquettes_ - - - ½ cup bread crumbs - 1 cup chopped, cooked vegetables (carrots, beets, peas) - 1 teaspoon Worcestershire sauce - ¾ teaspoon salt - 1 cup ground left-over meat - 1 egg, slightly beaten with 1½ tablespoons cold water - 1 can Franco-American Spaghetti - -Chop Franco-American Spaghetti fine and mix with vegetables, -Worcestershire, salt and ground meat. Shape into cakes, dip in bread -crumbs, then in beaten egg and again in crumbs. Chill 20 minutes in -refrigerator. Sauté in hot fat (375° F.) 1 inch deep in a heavy frying -pan until brown on each side. Drain on absorbent paper. Serve with -cucumber salad; strawberries or sliced pineapple for dessert. - - - - - THRIFTY MEAT SCALLOP - _Delicious made with left-over ham, corned beef, pot-roast_ - - - 2 cans Franco-American Spaghetti - 1½ cups left-over meat - ¾ teaspoon salt - ⅛ teaspoon pepper - Buttered bread crumbs - -Chop Franco-American Spaghetti a little. Grind meat and add seasonings. -Arrange in alternate layers in shallow, greased baking dish, finishing -with spaghetti. Cover with buttered crumbs. Bake in moderately hot oven -(375° F.), till scallop is heated through and crumbs are slightly -browned (20 minutes). Excellent with fried apple rings. Serve prune whip -for dessert. - - [Illustration: THIS FRANCO-AMERICAN SPAGHETTI CERTAINLY SAVES LOTS - OF TIME AND TROUBLE] - - - - - LIVER EN CASSEROLE - _A tempting meal in one dish_ - - - ¾ lb. beef liver - Seasoned flour - 4 tablespoons butter - 2 tablespoons flour - 1 cup boiling water - ¾ teaspoon salt - ⅛ teaspoon pepper - 1 can Franco-American Spaghetti - 1½ cups cooked string beans - 2 tablespoons chopped pimiento - Buttered crumbs - -Wipe off liver with a damp cloth and cut in small pieces. Dip in flour -seasoned with salt and pepper. Melt 3 tablespoons butter in hot frying -pan and panbroil liver 3 minutes, turning once. Remove from pan and mix -with Franco-American Spaghetti and string beans. - -Add remaining butter to frying pan and blend with flour till smooth. Add -boiling water gradually, stirring till smooth and thickened. Add to -liver mixture and put in greased casserole. Cover with buttered crumbs -and bake in moderate oven (350° F.) about 30 minutes, till heated -through and browned on top. Serve pineapple upside-down cake for -dessert. - - [Illustration: GEE MOM, THIS SPAGHETTI CERTAINLY TASTES SWELL!] - - - - - VEGETABLE DINNER - - -It’s easy to make vegetable dinners so attractive that everyone enjoys -them. Simply select vegetables which contrast in flavor, color and -texture. From each of the following choose— - - 1 green leafy vegetable (spinach or other greens, Brussels sprouts, - cabbage) - 1 white vegetable (cauliflower, onions, white turnip, etc.) - 1 yellow vegetable (carrots, squash, corn), Franco-American Spaghetti - 1 red vegetable (beets, red cabbage) - - - - - TASTY OVEN DINNER - _Prepared in a jiffy_ - - - 12 small onions - ¼ cup grated American cheese - 8 sausages - 1 can Franco-American Spaghetti - -Parboil onions and arrange around edge of shallow, greased baking dish -or large glass pie plate. Sprinkle with grated cheese. Meanwhile -panbroil sausages till slightly browned. Mix with Franco-American -Spaghetti and turn into center of baking dish. Bake in moderately hot -oven (375° F.) till spaghetti is heated through and cheese is melted. -Serve with clover rolls and large fruit salads. - - - - - STUFFED CABBAGE - _Make this an oven dinner_ - - - 1 medium-sized cabbage - 1 can Franco-American Spaghetti - 3 tablespoons finely chopped green pepper - 1 cup left-over meat (corned beef, ham), cut in pieces - 1 teaspoon salt - ⅛ teaspoon pepper - -Cut away center leaves of cabbage, leaving thickness of 3 or 4 leaves -outside. Mix other ingredients, fill cabbage shell and fasten together -with toothpicks. Set on rack in covered roaster. Pour ½ inch boiling -water in bottom of pan, cover and bake in moderately hot oven (375° F.) -30 minutes. Brush with melted butter and serve on hot platter surrounded -by baby carrots which have been cooked in roaster around cabbage. For -dessert, serve spice cake with hot nutmeg or lemon sauce. - - [Illustration: IMAGINE! SUCH DELICIOUS SPAGHETTI FOR 3¢ A PORTION!] - - - - - BEEF GOULASH - _This calls for “seconds”_ - - - 1 lb. round steak - 2 tablespoons butter - ⅛ teaspoon pepper - ½ teaspoon salt - ¾ teaspoon paprika - 1 green pepper, chopped - 1 can Franco-American Spaghetti, chopped - 3 tablespoons flour - 1 can Campbell’s Consommé expanded with 1 cup water - 2 medium onions, sliced - -Cut steak into 1-inch dice. Melt butter in pan over hot fire and brown -beef. Sprinkle with seasonings and add onion, cooking till yellow. Stir -in flour till smooth and add expanded Consommé and green pepper. Cover -and simmer about 45 minutes, till meat is three-quarters done. Add -Franco-American Spaghetti and cook 10 minutes longer. For dessert serve -Macaroon Trifle. (To make, line bottom of sherbet glasses with bananas -which have been dipped in lemon juice. Sprinkle with macaroon crumbs and -fill remaining part with boiled custard or any prepared vanilla -pudding.) - - [Illustration: I NEVER COULD MAKE AS GOOD A SAUCE MYSELF AT HOME] - - - - - BEEF & MUSHROOMS with SPAGHETTI - - - ¾ lb. chopped beef - ¾ teaspoon salt - ⅛ teaspoon pepper - 2 tablespoons butter - 1 can Campbell’s Cream of Mushroom Soup - 1 can Franco-American Spaghetti - -Add seasonings to meat. Melt butter in hot frying pan and brown meat. -Add mushroom soup, without the addition of water, and Franco-American -Spaghetti, mixing well. Cover and cook over low flame till heated -through. Serve with Brussels sprouts; apricot whip for dessert. - - - - - POACHED EGGS IN SPAGHETTI NESTS - _Children love this delicious, healthful luncheon_ - - - 1 green pepper, diced and parboiled - 4 eggs - 2 cans Franco-American Spaghetti - Salt and pepper - -Mix green pepper with spaghetti and heat in saucepan. Poach the eggs. On -each hot luncheon plate make a nest with a quarter of the spaghetti. -Place egg in center, sprinkle with salt and pepper and garnish with -parsley. A tempting dish for Sunday night supper, too, and easy as can -be to prepare. Serve with mixed fresh vegetable salad; fresh berries or -preserved fruit and cookies for dessert. - - - - - RUSSIAN STEAK - _Tender and tasty_ - - - ¾ lb. chopped beef - 1 can Franco-American can Spaghetti - 2 teaspoons salt - ¼ lb. mushrooms, cut fine - 1 egg, slightly beaten - 2 cups shredded carrots - 2 cups boiling water - 2 teaspoons Worcestershire sauce - -Chop Franco-American Spaghetti fine, mix with chopped beef, ½ teaspoon -salt, slightly beaten egg and shape into 12 small cakes. Dust with flour -on each side. Cut mushrooms fine and brown in hot fat in a heavy frying -pan. Brown meat cakes. Add boiling water, 1½ teaspoons salt and shredded -carrots. Cover and simmer 20 minutes. Add Worcestershire sauce and -simmer 10 minutes more. Serve with vegetables over meat cakes and a -green salad. Preserved figs and cookies for dessert. - - [Illustration: GEE, MOM, YOU SURE ARE A SWELL COOK] - - - - - SPAGHETTI RING with VEGETABLES and COLD CUTS - _A tempting “company” dinner_ - - - 2 cans Franco-American Spaghetti - 1 pimiento, chopped - 2 tablespoons green pepper, chopped - ¾ teaspoon salt - 3 eggs, slightly beaten - -Mix all ingredients well and turn into greased ring mold. Put brown -paper into shallow pan, add hot water and place ring mold in it. Bake 50 -minutes in moderate oven (375° F.), or until firm. Unmold on serving -dish or chop plate and fill center with buttered vegetables (as string -beans, diced beets or chopped spinach). If desired, surround ring with -overlapping slices of cold meat (ham, liverwurst, beef or lamb). -Strawberry or pineapple sundae for dessert. - - [Illustration: CAN WE HAVE THAT SWELL FRANCO-AMERICAN SPAGHETTI FOR - LUNCH?] - - - - - SAVORY LUNCH CASSEROLE - _A favorite with children or grown-ups_ - - - 3 slices bacon, chopped - 2 cans Franco-American Spaghetti - ½ teaspoon salt - 1½ cups cooked lima beans - ¼ cup grated American cheese - ¼ cup buttered bread crumbs - -Cook bacon till crisp and add to spaghetti. Add salt to lima beans. -Alternate layers of spaghetti and lima beans till all are used. Mix -grated cheese with buttered bread crumbs and sprinkle over top. Bake in -moderately hot oven (375° F.) for 30 minutes, till cheese is melted. -Serve with a green salad; fresh fruit cup and cookies for dessert. - - - - - SPAGHETTI MEAT LOAF - _A thrifty favorite_ - - - 1½ lbs. chopped beef - 2 tablespoons melted fat - 1¾ teaspoons salt - ⅛ teaspoon pepper - ½ teaspoon sage - 1 onion, minced - 1 egg, slightly beaten - 1 can Franco-American Spaghetti, chopped fine - -Mix meat and fat with seasonings. Add chopped spaghetti and slightly -beaten egg, mixing well. Shape into a loaf and bake in greased baking -pan in moderate oven (350° F.) for 50 minutes. If desired, thicken -juices in pan with flour and add hot water to make a gravy. Delicious -with spinach and creamed carrots. For dessert, bake a plain cake at same -time as meat loaf and serve with hot fruit or butterscotch sauce. - - - - - BACON SCALLOP - _An easy way to make a tasty dinner_ - - - 8 slices Canadian bacon - 1 can Franco-American Spaghetti - 1 can Campbell’s Pepper Pot Soup - ¼ cup hot water - Buttered bread crumbs - -Panbroil Canadian bacon slightly. Mix hot water with soup and add to -spaghetti. In shallow, greased baking dish put alternate layers of -spaghetti mixture and bacon. Cover with buttered crumbs and bake in -moderately hot oven (375° F.) about 30 minutes, till heated through and -browned on top. Delicious served with buttered green cabbage, pickled -beets and banana-gingerbread shortcake for dessert. - - [Illustration: I’VE FOUND THE WAY TO KEEP FOOD BILLS DOWN—YET SERVE - MEALS WE ENJOY] - - - - - CASSEROLE OF VEAL - _A tempting dish for cool days_ - - - 1 slice salt pork - 2 lbs. breast of veal - 1 teaspoon salt - 1 can Franco-American Spaghetti sauce - 6 small cooked carrots - 1 cup cooked green peas or string beans - 1 teaspoon Worcestershire sauce - Buttered bread crumbs - - [Illustration: SURE, BOB, BRING HIM HOME. WE’LL HAVE - FRANCO-AMERICAN] - -Dice the salt pork and melt out the fat. Cut up veal and sear in hot -fat. Add salt and hot water to cover. Simmer, closely covered, for one -hour. Chop spaghetti and mix with vegetables and veal. Put in greased -casserole. Thicken 1 cup of the meat stock with 2 tablespoons of flour; -add Worcestershire sauce. Pour over other ingredients. Cover with -buttered bread crumbs and bake in moderate oven (350° F.) for half an -hour, till dish is heated through and crumbs are browned. - - - - - TEMPTING FRIDAY LOAF - _A grand emergency dish, too_ - - - 1 can Franco-American Spaghetti - 2 cups red salmon, flaked - 2 eggs, slightly beaten - 1 tablespoon parsley, chopped - ¾ teaspoon salt - ⅛ teaspoon pepper - 2 tablespoons melted butter - -Chop spaghetti and mix well with other ingredients. Pack in greased loaf -pan and bake in moderately hot oven (375° F.) for 30 minutes. Serve with -beet greens and buttered parsnips. Cup cakes may be baked at same time -as loaf and served with hot nutmeg or fruit sauce. - - - - - SPANISH SPAGHETTI - _Tastes as good as it looks!_ - - - 3 tablespoons fat - 1 medium-sized onion, minced - ¾ lb. hamburger - 1 cup celery, cut fine - 2 tablespoons pimiento, chopped - 1 green pepper, chopped - 1¼ teaspoons salt - 1 teaspoon paprika - 1⅓ cups hot water - 1 can Franco-American Spaghetti - -Cook onion in fat till yellow. Add hamburger and brown. Mix with green -pepper, pimiento, seasonings, celery and water. Cook 15 minutes. Add -Franco-American Spaghetti and cook 10 minutes more. Serve with sliced -buttered carrots; baked red cinnamon apples for dessert. - - - - - FRANCO-AMERICAN OMELET - _New and different_ - - - 3 eggs - ¾ teaspoon salt - ⅛ teaspoon pepper - 1 tablespoon chopped parsley - 1 can Franco-American Spaghetti, chopped - 1 tablespoon butter - -Separate yolks and whites. Add seasonings to yolks, beating till thick -and lemon colored. Chop Franco-American Spaghetti and mix with egg -yolks. Beat whites till stiff, but not dry, and fold into first mixture -till well blended. Heat omelet pan and butter bottom and sides. Spread -omelet evenly, cooking over low heat till delicately browned and puffy. -Set in oven a few minutes to dry off top. Fold and turn on hot platter. -Serve with salad greens, and fruit gelatine with whipped cream for -dessert. - - [Illustration: SAY, THIS IS WHAT I CALL A MILLIONAIRE’S DISH!] - - - - - FRENCH MOUSSE - - - ½ cup scalded milk - ¾ cup soft bread crumbs - ¼ cup melted butter - 1½ tablespoons minced onion - ¾ cup grated cheese - 1½ tablespoons chopped parsley - 1 teaspoon salt - ½ teaspoon paprika - 3 eggs, well beaten - 2 cans Franco-American Spaghetti - -Pour scalded milk over bread crumbs. Add butter, onion, parsley, grated -cheese and seasonings. Add well-beaten eggs. Put spaghetti in -well-buttered glass loaf dish or baking dish and pour cheese mixture -over it. Bake in moderate oven (350° F.) till firm (about 50 minutes). -Serve with mushroom sauce (below). Delicious with green peas. - - [Illustration: MY WIFE’S A SWELL MANAGER. HER SPAGHETTI MEALS HIT - THE SPOT] - - - - - TUNA CAKES with Mushroom Sauce - - - 1 can Franco-American Spaghetti - 1 egg, beaten - 1½ cups flaked tuna fish - ¾ teaspoon salt - ⅛ teaspoon pepper - ½ cup water - ½ cup bread crumbs - 1 tablespoon butter - 1 egg, slightly beaten with 1½ tablespoons cold water - 1 can Campbell’s Cream of Mushroom Soup - 2 tablespoons chopped pimiento - -Chop spaghetti fine. Mix with beaten egg, flaked tuna fish, salt and -pepper. Shape into cakes and dip in crumbs, then in egg and again in -crumbs. Chill in refrigerator 20 minutes. Fry in hot fat (375° F.) 1 -inch deep in heavy frying pan. Drain on absorbent paper. For sauce add -water to Campbell’s Cream of Mushroom Soup and heat with butter and -pimientos. Serve hot with tuna cakes. - - - - - CASSEROLE OF TONGUE - _Unusually tasty_ - - - 1 teaspoon prepared mustard - 1 teaspoon onion juice - ¾ teaspoon salt - 1 tablespoon chopped parsley - 1 cup ground tongue - 1 can Franco-American Spaghetti - ¼ cup water - Buttered bread crumbs - -Mix seasonings with ground tongue. Then mix with spaghetti and water. -Arrange in greased baking dish and cover with buttered crumbs. Bake 25 -minutes in moderately hot oven (375° F.) till heated through and brown -on top. Delicious with spinach and buttered carrots. Serve pineapple -gelatine with whipped cream for dessert. - - - - - STUFFED PORK CHOPS - _with savory spaghetti_ - - - 4 pork chops, cut 1¾ in. thick - 1 can Franco-American Spaghetti, chopped - 3 tablespoons diced green pepper - 1 teaspoon onion juice - 1 tablespoon melted butter - -Split lean meat in half, cutting to bone. Mix remaining ingredients -thoroughly and stuff chops. Draw edges together with one or two -toothpicks and dip in flour well seasoned with salt and pepper. Arrange -in greased baking pan, with remaining spaghetti mixture around chops, -and bake in a hot oven (400° F.) 40 minutes, turning once. Serve with -broccoli and Harvard beets; lemon meringue pie for dessert. - - [Illustration: YES INDEED, MADAM I CAN CERTAINLY RECOMMEND - FRANCO-AMERICAN] - - - - - JIFFY CHOP PLATE - _As zestful as it looks!_ - - - 1¼ lbs. sausage cakes or 1 to 1¼ lbs. chopped beef - 1 teaspoon salt - ⅛ teaspoon pepper - 2 teaspoons minced onion - 2 cans Franco-American Spaghetti - Brussels sprouts, peas or asparagus tips - -Fry sausage cakes. Or if beef cakes are preferred, mix chopped beef and -seasonings, shape into 8 cakes and panbroil. Meanwhile heat -Franco-American Spaghetti and cook whichever vegetable is desired. Heap -spaghetti in center of a chop plate or large platter. Around it -alternate meat cakes and small mounds of vegetables. Garnish with -parsley. Serve with a green salad; lemon tarts and coffee for dessert. - - [Illustration: NO WONDER THE SAUCE IS SO GOOD. ELEVEN COSTLY - INGREDIENTS!] - - - - - FRANCO STEAK CASSEROLE - _A savory dinner for four hungry people_ - - - ¼ cup flour - 2 teaspoons salt - 1½ teaspoons paprika - ½ teaspoon pepper - 1 lb. round steak, cut in serving pieces - ⅓ cup fat - 2 medium-sized onions, sliced - 2 cans Franco-American Spaghetti - 1 cup cooked tomatoes, strained - 1 cup hot water - -Mix flour with seasonings and roll steak in it. Brown onions a little in -hot fat and add to tomatoes. Sear meat quickly and put in large greased -casserole. Place spaghetti, tomatoes and onions on meat. - -Blend remaining seasoned flour with fat in pan until smooth. Add hot -water gradually, stirring till smooth. Strain over casserole mixture and -cook in moderate oven (350° F.) for 1½ hours, or till meat is tender. - - - - - A delicious hot meal packed full of nourishment - - - [Illustration: uncaptioned] - -You know how hard it is to find a food that your children will like, and -which is really good for them. - -Franco-American Spaghetti is just that. It is packed with -nourishment—rich in proteins to build bone and muscle, and in -carbohydrates for quick energy. - -Hundreds of letters from mothers tell us that their children are quick -to see the difference between Franco-American and every other -ready-cooked spaghetti. Once your family has enjoyed the tasty -deliciousness of Franco-American Spaghetti—with the extra-good -sauce—they won’t be satisfied with anything else. - - [Illustration: uncaptioned] - - Franco-American - SPAGHETTI - À LA MILANAISE - (TOMATO SAUCE WITH CHEESE) - - THE FRANCO-AMERICAN FOOD COMPANY DIVISION - CAMPBELL SOUP COMPANY - GENERAL OFFICES, CAMDEN, N.J. U S A - - - BE SURE YOU GET - Franco-American— - THE KIND WITH THE - _extra good sauce_ - - - - - TRANSCRIBER’S NOTES - - -—Silently corrected a few typos. - -—Retained publication information from the printed edition: this eBook - is public-domain in the country of publication. - -—In the text versions only, text in italics is delimited by - _underscores_. - - - -*** END OF THE PROJECT GUTENBERG EBOOK 30 TEMPTING SPAGHETTI -MEALS *** - -Updated editions will replace the previous one--the old editions will -be renamed. - -Creating the works from print editions not protected by U.S. copyright -law means that no one owns a United States copyright in these works, -so the Foundation (and you!) can copy and distribute it in the -United States without permission and without paying copyright -royalties. 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text-indent:-3em; margin-top:0; margin-bottom:0; text-align:left; } -p.lr, div.lr, span.lr { display:block; margin-left:0em; margin-right:1em; margin-top:0; margin-bottom:0; text-align:right; } -dt.lr { width:100%; margin-left:0em; margin-right:0em; margin-top:0; margin-bottom:0; margin-top:1em; text-align:right; } -dl dt.lr a { text-align:left; clear:left; float:left; } - -.fnblock { margin-top:2em; margin-bottom:2em; } -.fndef, p.fn { text-align:justify; margin-top:1.5em; margin-left:1.5em; text-indent:-1.5em; } -.fndef p.fncont, .fndef dl { margin-left:0em; text-indent:0em; } -.fnblock div.fncont { margin-left:1.5em; text-indent:0em; margin-top:1em; text-align:justify; } -.fnblock dl { margin-top:0; margin-left:4em; text-indent:-2em; } -.fnblock dt { text-align:justify; } -dl.catalog dd { font-style:italic; } -dl.catalog dt { margin-top:1em; } -.author { text-align:right; margin-top:0em; margin-bottom:0em; display:block; } - -dl.biblio dt { margin-top:.6em; margin-left:2em; text-indent:-2em; text-align:justify; clear:both; } -dl.biblio dt div { display:block; float:left; margin-left:-6em; width:6em; clear:both; } -dl.biblio dt.center { margin-left:0em; text-align:center; text-indent:0; } -dl.biblio dd { margin-top:.3em; margin-left:3em; text-align:justify; font-size:90%; } -p.biblio { margin-left:2em; text-indent:-2em; } -.clear { clear:both; } -p.book { margin-left:2em; text-indent:-2em; } -p.review { margin-left:2em; text-indent:-2em; font-size:80%; } -p.pcap { margin-left:0em; text-indent:0; text-align:center; - margin-top:0; font-size:80%; font-family:cursive; } -p.pcapc { margin-left:4.7em; text-indent:0em; text-align:justify; } -span.attr { font-size:80%; font-family:sans-serif; } -span.pn { display:inline-block; width:4.7em; text-align:left; margin-left:0; text-indent:0; } -</style> -</head> -<body> -<div style='text-align:center; font-size:1.2em; font-weight:bold'>The Project Gutenberg eBook of 30 Tempting Spaghetti Meals, by Campbell Soup Company</div> -<div style='display:block; margin:1em 0'> -This eBook is for the use of anyone anywhere in the United States and -most other parts of the world at no cost and with almost no restrictions -whatsoever. You may copy it, give it away or re-use it under the terms -of the Project Gutenberg License included with this eBook or online -at <a href="https://www.gutenberg.org">www.gutenberg.org</a>. If you -are not located in the United States, you will have to check the laws of the -country where you are located before using this eBook. -</div> - -<div style='display:table; margin-bottom:1em;'> - <div style='display:table-row'> - <div style='display:table-cell; padding-right:0.5em'>Title:</div> - <div style='display:table-cell'>30 Tempting Spaghetti Meals</div> - </div> -</div> -<div style='display:table; margin-bottom:1em;'> -<div style='display:table-row'> - <div style='display:table-cell; padding-right:0.5em'>Author:</div> - <div style='display:table-cell'>Campbell Soup Company</div> -</div> -</div> -<div style='display:block; margin:1em 0'>Release Date: June 7, 2021 [eBook #65562]</div> -<div style='display:block; margin:1em 0'>Language: English</div> -<div style='display:table; margin-bottom:1em;'> - <div style='display:table-row'> - <div style='display:table-cell; padding-right:0.5em; white-space:nowrap;'>Produced by:</div> - <div style='display:table-cell'>Stephen Hutcheson, Lisa Corcoran and the Online Distributed Proofreading Team at https://www.pgdp.net </div> - </div> -</div> -<div style='margin-top:2em; margin-bottom:4em'>*** START OF THE PROJECT GUTENBERG EBOOK 30 TEMPTING SPAGHETTI MEALS ***</div> -<div id="cover" class="img"> -<img id="coverpage" src="images/cover.jpg" alt="30 Tempting Spaghetti Meals" width="500" height="800" /> -</div> -<div class="box"> -<h1><i class="brown"><span class="ss"><span class="smallest">30 TEMPTING</span></span> -<br />Spaghetti meals -<br /><span class="ss"><span class="smallest">EASY, ECONOMICAL, DELICIOUS</span></span></i></h1> -</div> -<div class="pb" id="Page_1">1</div> -<h2 id="c1"><span class="small"><span class="ss">How spaghetti can help you serve more delicious, more nourishing meals</span> -<br /><span class="large">FOR LESS MONEY</span></span></h2> -<div class="img"> -<img src="images/p01.jpg" id="ncfig1" alt="uncaptioned" width="400" height="243" /> -</div> -<p>It takes real planning to feed a family both economically -and well. But you’ll find Franco-American Spaghetti a -big help in solving your problem. Few foods provide so -much real nourishment and deliciousness—at such low -cost. Serve it by itself as a main dish or in combination -with other foods.</p> -<p>Franco-American Spaghetti furnishes plenty of protein -for building muscles. It is especially rich in carbohydrates -needed for energy. It combines with other foods to make -a variety of satisfying, delicious meals. Add a salad or -simple fruit dessert and you have a well-balanced menu—easy -to digest, easy on the budget.</p> -<p>Spaghetti combines wonderfully with other foods. -Combine it with left-over meat into appetizing casseroles. -Use it to dress up cheaper cuts of meat. Serve it on a -platter with lamb stew or meat balls. Your family will -look forward to Friday dinners if you make a tasty -casserole of spaghetti and salmon or other inexpensive -fish. They’ll enjoy green peppers stuffed with savory -spaghetti, too.</p> -<p>Attractive menu suggestions are given with each recipe -in this leaflet. They give you meals which are inexpensive -and easy to prepare. Look them over now and surprise -your family with one tonight.</p> -<div class="pb" id="Page_2">2</div> -<h2 id="c2"><span class="small"><span class="smallest"><span class="ss">WHY YOU SHOULD</span></span></span> -<br /><i class="cur large">Insist on</i> -<br /><b class="sf large">Franco-American</b></h2> -<div class="img"> -<img src="images/p01a.jpg" id="ncfig2" alt="uncaptioned" width="500" height="275" /> -</div> -<p>It makes a big difference <i>which</i> spaghetti you serve. -Franco-American is different as can be from the -ordinary ready-cooked kind.</p> -<p>Its tangy, tempting sauce is rich with the luscious -goodness of fine ripe tomatoes and golden Cheddar -cheese. It’s seasoned to savory perfection with costly -spices—a skillful blend of eleven different ingredients. -“Far better than I could ever make,” good -home cooks tell us.</p> -<p>Yet you can enjoy this “millionaire’s dish” for -less than three cents a portion! A can of Franco-American -is usually no more than ten cents. You -can’t buy uncooked spaghetti, -with all your other -ingredients, and prepare it -yourself for so little.</p> -<p>Serve these savory spaghetti -dishes twice a week -or oftener. Keep a supply of -Franco-American on hand. -Order several cans from -your grocer today. It’s a -great time and money-saver -in your kitchen.</p> -<div class="img"> -<img src="images/p01b.jpg" id="ncfig3" alt="uncaptioned" width="288" height="400" /> -</div> -<div class="box"> -<p class="center"><span class="ssn">FRANCO-AMERICAN SPAGHETTI WITH THE</span> <i class="large b">Extra</i> <span class="ssn">GOOD SAUCE</span></p> -</div> -<p class="center small"><span class="ss">MADE BY THE MAKERS OF CAMPBELL’S SOUPS</span></p> -<blockquote> -<div class="pb" id="Page_3">3</div> -<p><span id="note3">Each</span> recipe in this booklet serves <i>four</i>, with the exception -of <a href="#noteref3">Chicken Royal</a>, marked by an asterisk.*</p> -</blockquote> -<h2 id="c3"><span class="small">SALMON-SPAGHETTI CASSEROLE</span></h2> -<div class="verse"> -<p class="t0">1 can Franco-American Spaghetti</p> -<p class="t0">1½ cups flaked salmon</p> -<p class="t0">1½ teaspoons minced onion</p> -<p class="t0">4 strips bacon</p> -<p class="t0">½ teaspoon salt</p> -</div> -<p>Place a layer of Franco-American Spaghetti -in a shallow, greased casserole. -Add some of the flaked -salmon and the onion. Alternate -layers of spaghetti, fish -and onion till all are used. -Arrange bacon strips cut in -half over top. Bake in hot -oven (425° F.) about 20 minutes, -until casserole is well -heated and bacon crisp. Serve -with green peas, salad of -shredded cabbage and seeded raisins with -French dressing; plain spice cake with -whipped cream for dessert.</p> -<div class="img" id="fig1"> -<img src="images/p02.jpg" alt="" width="300" height="301" /> -<p class="pcap">MY HUSBAND HATED -“ECONOMY DISHES” -UNTIL I FOUND OUT -ABOUT FRANCO-AMERICAN</p> -</div> -<h2 id="c4"><span class="small">SAVORY TIMBALES</span></h2> -<div class="verse"> -<p class="t0">1 can Franco-American Spaghetti</p> -<p class="t0">1 cup ground left-over meat (beef, corned beef, ham)</p> -<p class="t0">½ teaspoon salt</p> -<p class="t0">¼ teaspoon paprika</p> -<p class="t0">1 tablespoon parsley, chopped fine</p> -<p class="t0">2 eggs, slightly beaten</p> -</div> -<p>Chop Franco-American Spaghetti and mix -thoroughly with other ingredients. Fill buttered -custard cups three-fourths full. Place -layer of brown paper over bottom of shallow -pan and fill with hot water. Put in custard -cups and bake in moderate oven (350° F.) -for 30 minutes. Serve on hot platter garnished -with parsley. Delicious with buttered -turnips and a green salad; cherry upside-down -cake for dessert.</p> -<div class="pb" id="Page_4">4</div> -<h2 id="c5"><span class="small">HEARTY SOUP DINNER</span> -<br /><i>Makes a hit on frosty fall days</i></h2> -<div class="verse"> -<p class="t0">2 large onions</p> -<p class="t0">2¾ cups water</p> -<p class="t0">1 can Franco-American Spaghetti</p> -<p class="t0">¾ teaspoon salt</p> -<p class="t0">2 cans Campbell’s Beef Soup</p> -<p class="t0">Parmesan cheese</p> -</div> -<p>Slice onions and cook in boiling salted water -for 10 minutes. Chop Franco-American Spaghetti -a little and add with soup to onions. -Bring to a boil and serve at once in soup -plates with Parmesan cheese and crackers. -Try large fruit salads or cup-cakes with -chocolate sauce for dessert.</p> -<h2 id="c6"><span class="small">OYSTER CASSEROLE DE LUXE</span> -<br /><i>Grand for Friday or any day</i></h2> -<div class="verse"> -<p class="t0">2 tablespoons butter</p> -<p class="t0">2 tablespoons flour</p> -<p class="t0">¾ teaspoon salt</p> -<p class="t0">⅛ teaspoon pepper</p> -<p class="t0">1 tablespoon chopped parsley</p> -<p class="t0">½ cup milk (about)</p> -<p class="t0">1½ dozen oysters</p> -<p class="t0">1 can Franco-American Spaghetti</p> -<p class="t0">Buttered bread crumbs</p> -</div> -<p>Melt butter in saucepan and blend with flour -and salt till smooth. Pour oyster liquor in cup -and add milk to make ¾ cup. -Add gradually to flour mixture, -stirring constantly till -smooth and slightly thick. -Add parsley.</p> -<p>In a greased baking dish place -a layer of spaghetti, dot with -oysters and cover with white -sauce. Repeat till all ingredients -are used, ending with -white sauce. Cover with buttered -bread crumbs and bake in a moderately -hot oven (375° F.) for 20 minutes, till heated -through and browned on top. Serve with -squash and spinach; fresh fruit tarts for -dessert.</p> -<div class="img" id="fig2"> -<img src="images/p02a.jpg" alt="" width="300" height="299" /> -<p class="pcap">FRANCO-AMERICAN -CERTAINLY HELPS -WHEN YOU’RE ON -A BUDGET</p> -</div> -<div class="pb" id="Page_5">5</div> -<h2 id="c7"><span class="small"><a id="noteref3" href="#note3">CHICKEN ROYAL*</a></span> -<br /><i>Fit for a king!</i></h2> -<div class="verse"> -<p class="t0">2 cans Franco-American Spaghetti</p> -<p class="t0">1 cup stuffed olives, sliced</p> -<p class="t0">¾ teaspoon salt</p> -<p class="t0">⅛ teaspoon pepper</p> -<p class="t0">½ teaspoon paprika</p> -<p class="t0">2½ cups of chicken meat</p> -<p class="t0">2 tablespoons butter</p> -<p class="t0">Buttered bread crumbs</p> -</div> -<p>To spaghetti, add stuffed olives and seasonings. -Arrange a layer of mixture in bottom of -greased baking dish. Spread -all the chicken over this and -dot with butter. Cover with -remaining spaghetti and -sprinkle with buttered crumbs. -Bake in moderately hot oven -(375° F.) for 30 minutes or -till crumbs are browned. Garnish -with slices of hard-boiled -egg, if desired, and sprinkle -with paprika. Serve with -cheese sticks and a green salad. Serves 6. -Grand for Sunday night supper.</p> -<div class="img" id="fig3"> -<img src="images/p03.jpg" alt="" width="300" height="299" /> -<p class="pcap">OH, DEAR, LATE AGAIN. -THANK GOODNESS FOR -FRANCO-AMERICAN</p> -</div> -<h2 id="c8"><span class="small">SPAGHETTI WITH FRIZZLED BEEF</span> -<br /><i>A tempting, jiffy dinner on your “afternoon out”</i></h2> -<div class="verse"> -<p class="t0">¾ cup dried beef</p> -<p class="t0">2 tablespoons butter</p> -<p class="t0">1 can Franco-American Spaghetti</p> -</div> -<p>Pick dried beef into small pieces. If it is very -salty, freshen 10 minutes in cold water and -drain well. Melt butter in hot frying pan and -frizzle beef till slightly browned. Add Franco-American -Spaghetti and mix. Cook over low -flame till heated through. Serve with buttered -baby beets and cole slaw, with boiled custard -over sliced peaches for dessert.</p> -<div class="pb" id="Page_6">6</div> -<h2 id="c9"><span class="small">CRISPY MEAT PATTIES</span> -<br /><i>An easy way to make tempting croquettes</i></h2> -<div class="verse"> -<p class="t0">½ cup bread crumbs</p> -<p class="t0">1 cup chopped, cooked vegetables (carrots, beets, peas)</p> -<p class="t0">1 teaspoon Worcestershire sauce</p> -<p class="t0">¾ teaspoon salt</p> -<p class="t0">1 cup ground left-over meat</p> -<p class="t0">1 egg, slightly beaten with 1½ tablespoons cold water</p> -<p class="t0">1 can Franco-American Spaghetti</p> -</div> -<p>Chop Franco-American Spaghetti fine and -mix with vegetables, Worcestershire, salt and -ground meat. Shape into cakes, dip in bread -crumbs, then in beaten egg and again in -crumbs. Chill 20 minutes in refrigerator. -Sauté in hot fat (375° F.) 1 inch deep in a -heavy frying pan until brown on each side. -Drain on absorbent paper. Serve with cucumber -salad; strawberries or sliced pineapple -for dessert.</p> -<h2 id="c10"><span class="small">THRIFTY MEAT SCALLOP</span> -<br /><i>Delicious made with left-over ham, corned beef, pot-roast</i></h2> -<div class="verse"> -<p class="t0">2 cans Franco-American Spaghetti</p> -<p class="t0">1½ cups left-over meat</p> -<p class="t0">¾ teaspoon salt</p> -<p class="t0">⅛ teaspoon pepper</p> -<p class="t0">Buttered bread crumbs</p> -</div> -<p>Chop Franco-American Spaghetti a little. -Grind meat and add seasonings. -Arrange in alternate -layers in shallow, greased -baking dish, finishing with -spaghetti. Cover with buttered -crumbs. Bake in moderately -hot oven (375° F.), till -scallop is heated through and -crumbs are slightly browned -(20 minutes). Excellent with -fried apple rings. Serve prune whip for dessert.</p> -<div class="img" id="fig4"> -<img src="images/p03a.jpg" alt="" width="300" height="302" /> -<p class="pcap">THIS FRANCO-AMERICAN -SPAGHETTI -CERTAINLY -SAVES LOTS -OF TIME -AND -TROUBLE</p> -</div> -<div class="pb" id="Page_7">7</div> -<h2 id="c11"><span class="small">LIVER EN CASSEROLE</span> -<br /><i>A tempting meal in one dish</i></h2> -<div class="verse"> -<p class="t0">¾ lb. beef liver</p> -<p class="t0">Seasoned flour</p> -<p class="t0">4 tablespoons butter</p> -<p class="t0">2 tablespoons flour</p> -<p class="t0">1 cup boiling water</p> -<p class="t0">¾ teaspoon salt</p> -<p class="t0">⅛ teaspoon pepper</p> -<p class="t0">1 can Franco-American Spaghetti</p> -<p class="t0">1½ cups cooked string beans</p> -<p class="t0">2 tablespoons chopped pimiento</p> -<p class="t0">Buttered crumbs</p> -</div> -<p>Wipe off liver with a damp cloth and cut in -small pieces. Dip in flour seasoned with salt -and pepper. Melt 3 tablespoons -butter in hot frying -pan and panbroil liver 3 minutes, -turning once. Remove -from pan and mix with -Franco-American Spaghetti -and string beans.</p> -<p>Add remaining butter to frying -pan and blend with flour -till smooth. Add boiling water -gradually, stirring till smooth -and thickened. Add to liver mixture and put -in greased casserole. Cover with buttered -crumbs and bake in moderate oven (350° F.) -about 30 minutes, till heated through and -browned on top. Serve pineapple upside-down -cake for dessert.</p> -<div class="img" id="fig5"> -<img src="images/p04.jpg" alt="" width="300" height="303" /> -<p class="pcap">GEE MOM, THIS -SPAGHETTI CERTAINLY -TASTES SWELL!</p> -</div> -<h2 id="c12"><span class="small">VEGETABLE DINNER</span></h2> -<p>It’s easy to make vegetable dinners so attractive -that everyone enjoys them. Simply select -vegetables which contrast in flavor, color and -texture. From each of the following choose—</p> -<div class="verse"> -<p class="t0">1 green leafy vegetable (spinach or other greens, Brussels sprouts, cabbage)</p> -<p class="t0">1 white vegetable (cauliflower, onions, white turnip, etc.)</p> -<p class="t0">1 yellow vegetable (carrots, squash, corn), Franco-American Spaghetti</p> -<p class="t0">1 red vegetable (beets, red cabbage)</p> -</div> -<div class="pb" id="Page_8">8</div> -<h2 id="c13"><span class="small">TASTY OVEN DINNER</span> -<br /><i>Prepared in a jiffy</i></h2> -<div class="verse"> -<p class="t0">12 small onions</p> -<p class="t0">¼ cup grated American cheese</p> -<p class="t0">8 sausages</p> -<p class="t0">1 can Franco-American Spaghetti</p> -</div> -<p>Parboil onions and arrange around edge of -shallow, greased baking dish or large glass -pie plate. Sprinkle with grated cheese. Meanwhile -panbroil sausages till slightly browned. -Mix with Franco-American Spaghetti and -turn into center of baking dish. Bake in moderately -hot oven (375° F.) till spaghetti is -heated through and cheese is melted. Serve -with clover rolls and large fruit salads.</p> -<h2 id="c14"><span class="small">STUFFED CABBAGE</span> -<br /><i>Make this an oven dinner</i></h2> -<div class="verse"> -<p class="t0">1 medium-sized cabbage</p> -<p class="t0">1 can Franco-American Spaghetti</p> -<p class="t0">3 tablespoons finely chopped green pepper</p> -<p class="t0">1 cup left-over meat (corned beef, ham), cut in pieces</p> -<p class="t0">1 teaspoon salt</p> -<p class="t0">⅛ teaspoon pepper</p> -</div> -<p>Cut away center leaves of cabbage, leaving -thickness of 3 or 4 leaves outside. Mix other -ingredients, fill cabbage shell -and fasten together with toothpicks. -Set on rack in covered -roaster. Pour ½ inch boiling -water in bottom of pan, cover -and bake in moderately hot -oven (375° F.) 30 minutes. -Brush with melted butter and -serve on hot platter surrounded -by baby carrots which -have been cooked in roaster -around cabbage. For dessert, serve spice cake -with hot nutmeg or lemon sauce.</p> -<div class="img" id="fig6"> -<img src="images/p04a.jpg" alt="" width="300" height="300" /> -<p class="pcap">IMAGINE! SUCH DELICIOUS -SPAGHETTI FOR 3¢ -A PORTION!</p> -</div> -<div class="pb" id="Page_9">9</div> -<h2 id="c15"><span class="small">BEEF GOULASH</span> -<br /><i>This calls for “seconds”</i></h2> -<div class="verse"> -<p class="t0">1 lb. round steak</p> -<p class="t0">2 tablespoons butter</p> -<p class="t0">⅛ teaspoon pepper</p> -<p class="t0">½ teaspoon salt</p> -<p class="t0">¾ teaspoon paprika</p> -<p class="t0">1 green pepper, chopped</p> -<p class="t0">1 can Franco-American Spaghetti, chopped</p> -<p class="t0">3 tablespoons flour</p> -<p class="t0">1 can Campbell’s Consommé expanded with 1 cup water</p> -<p class="t0">2 medium onions, sliced</p> -</div> -<p>Cut steak into 1-inch dice. Melt butter in pan -over hot fire and brown beef. Sprinkle with -seasonings and add onion, -cooking till yellow. Stir in -flour till smooth and add expanded -Consommé and green -pepper. Cover and simmer -about 45 minutes, till meat is -three-quarters done. Add -Franco-American Spaghetti -and cook 10 minutes longer. -For dessert serve Macaroon -Trifle. (To make, line bottom of sherbet -glasses with bananas which have been dipped -in lemon juice. Sprinkle with macaroon -crumbs and fill remaining part with boiled -custard or any prepared vanilla pudding.)</p> -<div class="img" id="fig7"> -<img src="images/p05.jpg" alt="" width="300" height="299" /> -<p class="pcap">I NEVER COULD MAKE AS -GOOD A SAUCE MYSELF -AT HOME</p> -</div> -<h2 id="c16"><span class="small">BEEF & MUSHROOMS with SPAGHETTI</span></h2> -<div class="verse"> -<p class="t0">¾ lb. chopped beef</p> -<p class="t0">¾ teaspoon salt</p> -<p class="t0">⅛ teaspoon pepper</p> -<p class="t0">2 tablespoons butter</p> -<p class="t0">1 can Campbell’s Cream of Mushroom Soup</p> -<p class="t0">1 can Franco-American Spaghetti</p> -</div> -<p>Add seasonings to meat. Melt butter in hot -frying pan and brown meat. Add mushroom -soup, without the addition of water, and -Franco-American Spaghetti, mixing well. -Cover and cook over low flame till heated -through. Serve with Brussels sprouts; apricot -whip for dessert.</p> -<div class="pb" id="Page_10">10</div> -<h2 id="c17"><span class="small">POACHED EGGS IN SPAGHETTI NESTS</span> -<br /><i>Children love this delicious, healthful luncheon</i></h2> -<div class="verse"> -<p class="t0">1 green pepper, diced and parboiled</p> -<p class="t0">4 eggs</p> -<p class="t0">2 cans Franco-American Spaghetti</p> -<p class="t0">Salt and pepper</p> -</div> -<p>Mix green pepper with spaghetti and heat in -saucepan. Poach the eggs. On each hot luncheon -plate make a nest with a quarter of the -spaghetti. Place egg in center, sprinkle with -salt and pepper and garnish with parsley. A -tempting dish for Sunday night supper, too, -and easy as can be to prepare. Serve with -mixed fresh vegetable salad; fresh berries or -preserved fruit and cookies for dessert.</p> -<h2 id="c18"><span class="small">RUSSIAN STEAK</span> -<br /><i>Tender and tasty</i></h2> -<div class="verse"> -<p class="t0">¾ lb. chopped beef</p> -<p class="t0">1 can Franco-American can Spaghetti</p> -<p class="t0">2 teaspoons salt</p> -<p class="t0">¼ lb. mushrooms, cut fine</p> -<p class="t0">1 egg, slightly beaten</p> -<p class="t0">2 cups shredded carrots</p> -<p class="t0">2 cups boiling water</p> -<p class="t0">2 teaspoons Worcestershire sauce</p> -</div> -<p>Chop Franco-American Spaghetti fine, mix -with chopped beef, ½ teaspoon salt, slightly -beaten egg and shape into 12 -small cakes. Dust with flour -on each side. Cut mushrooms -fine and brown in hot fat in a -heavy frying pan. Brown -meat cakes. Add boiling -water, 1½ teaspoons salt and -shredded carrots. Cover and -simmer 20 minutes. Add -Worcestershire sauce and simmer -10 minutes more. Serve -with vegetables over meat cakes and a green -salad. Preserved figs and cookies for dessert.</p> -<div class="img" id="fig8"> -<img src="images/p05a.jpg" alt="" width="300" height="301" /> -<p class="pcap">GEE, MOM, YOU -SURE ARE A -SWELL COOK</p> -</div> -<div class="pb" id="Page_11">11</div> -<h2 id="c19"><span class="small">SPAGHETTI RING with VEGETABLES and COLD CUTS</span> -<br /><i>A tempting “company” dinner</i></h2> -<div class="verse"> -<p class="t0">2 cans Franco-American Spaghetti</p> -<p class="t0">1 pimiento, chopped</p> -<p class="t0">2 tablespoons green pepper, chopped</p> -<p class="t0">¾ teaspoon salt</p> -<p class="t0">3 eggs, slightly beaten</p> -</div> -<p>Mix all ingredients well and turn into greased -ring mold. Put brown paper -into shallow pan, add hot water -and place ring mold in it. -Bake 50 minutes in moderate -oven (375° F.), or until firm. -Unmold on serving dish or -chop plate and fill center with -buttered vegetables (as string -beans, diced beets or chopped -spinach). If desired, surround -ring with overlapping -slices of cold meat (ham, liverwurst, beef or -lamb). Strawberry or pineapple sundae for -dessert.</p> -<div class="img" id="fig9"> -<img src="images/p06.jpg" alt="" width="300" height="304" /> -<p class="pcap">CAN WE HAVE THAT -SWELL FRANCO-AMERICAN -SPAGHETTI -FOR LUNCH?</p> -</div> -<h2 id="c20"><span class="small">SAVORY LUNCH CASSEROLE</span> -<br /><i>A favorite with children or grown-ups</i></h2> -<div class="verse"> -<p class="t0">3 slices bacon, chopped</p> -<p class="t0">2 cans Franco-American Spaghetti</p> -<p class="t0">½ teaspoon salt</p> -<p class="t0">1½ cups cooked lima beans</p> -<p class="t0">¼ cup grated American cheese</p> -<p class="t0">¼ cup buttered bread crumbs</p> -</div> -<p>Cook bacon till crisp and add to spaghetti. -Add salt to lima beans. Alternate layers of -spaghetti and lima beans till all are used. -Mix grated cheese with buttered bread crumbs -and sprinkle over top. Bake in moderately hot -oven (375° F.) for 30 minutes, till cheese is -melted. Serve with a green salad; fresh fruit -cup and cookies for dessert.</p> -<div class="pb" id="Page_12">12</div> -<h2 id="c21"><span class="small">SPAGHETTI MEAT LOAF</span> -<br /><i>A thrifty favorite</i></h2> -<div class="verse"> -<p class="t0">1½ lbs. chopped beef</p> -<p class="t0">2 tablespoons melted fat</p> -<p class="t0">1¾ teaspoons salt</p> -<p class="t0">⅛ teaspoon pepper</p> -<p class="t0">½ teaspoon sage</p> -<p class="t0">1 onion, minced</p> -<p class="t0">1 egg, slightly beaten</p> -<p class="t0">1 can Franco-American Spaghetti, chopped fine</p> -</div> -<p>Mix meat and fat with seasonings. Add -chopped spaghetti and slightly beaten egg, -mixing well. Shape into a loaf and bake in -greased baking pan in moderate oven -(350° F.) for 50 minutes. If desired, thicken -juices in pan with flour and add hot water to -make a gravy. Delicious with spinach and -creamed carrots. For dessert, bake a plain -cake at same time as meat loaf and serve with -hot fruit or butterscotch sauce.</p> -<h2 id="c22"><span class="small">BACON SCALLOP</span> -<br /><i>An easy way to make a tasty dinner</i></h2> -<div class="verse"> -<p class="t0">8 slices Canadian bacon</p> -<p class="t0">1 can Franco-American Spaghetti</p> -<p class="t0">1 can Campbell’s Pepper Pot Soup</p> -<p class="t0">¼ cup hot water</p> -<p class="t0">Buttered bread crumbs</p> -</div> -<p>Panbroil Canadian bacon slightly. Mix hot -water with soup and add to -spaghetti. In shallow, greased -baking dish put alternate layers -of spaghetti mixture and -bacon. Cover with buttered -crumbs and bake in moderately -hot oven (375° F.) about -30 minutes, till heated through -and browned on top. Delicious -served with buttered -green cabbage, pickled beets -and banana-gingerbread shortcake for dessert.</p> -<div class="img" id="fig10"> -<img src="images/p06a.jpg" alt="" width="300" height="301" /> -<p class="pcap">I’VE FOUND THE WAY -TO KEEP FOOD BILLS -DOWN—YET SERVE -MEALS WE ENJOY</p> -</div> -<div class="pb" id="Page_13">13</div> -<h2 id="c23"><span class="small">CASSEROLE OF VEAL</span> -<br /><i>A tempting dish for cool days</i></h2> -<div class="verse"> -<p class="t0">1 slice salt pork</p> -<p class="t0">2 lbs. breast of veal</p> -<p class="t0">1 teaspoon salt</p> -<p class="t0">1 can Franco-American Spaghetti sauce</p> -<p class="t0">6 small cooked carrots</p> -<p class="t0">1 cup cooked green peas or string beans</p> -<p class="t0">1 teaspoon Worcestershire sauce</p> -<p class="t0">Buttered bread crumbs</p> -</div> -<div class="img" id="fig11"> -<img src="images/p07.jpg" alt="" width="300" height="302" /> -<p class="pcap">SURE, BOB, BRING HIM -HOME. WE’LL HAVE -FRANCO-AMERICAN</p> -</div> -<p>Dice the salt pork and melt out the fat. Cut -up veal and sear in hot fat. -Add salt and hot water to -cover. Simmer, closely covered, -for one hour. Chop spaghetti -and mix with vegetables -and veal. Put in greased -casserole. Thicken 1 cup of -the meat stock with 2 tablespoons -of flour; add Worcestershire -sauce. Pour over -other ingredients. Cover with -buttered bread crumbs and bake in moderate -oven (350° F.) for half an hour, till dish is -heated through and crumbs are browned.</p> -<h2 id="c24"><span class="small">TEMPTING FRIDAY LOAF</span> -<br /><i>A grand emergency dish, too</i></h2> -<div class="verse"> -<p class="t0">1 can Franco-American Spaghetti</p> -<p class="t0">2 cups red salmon, flaked</p> -<p class="t0">2 eggs, slightly beaten</p> -<p class="t0">1 tablespoon parsley, chopped</p> -<p class="t0">¾ teaspoon salt</p> -<p class="t0">⅛ teaspoon pepper</p> -<p class="t0">2 tablespoons melted butter</p> -</div> -<p>Chop spaghetti and mix well with other ingredients. -Pack in greased loaf pan and bake -in moderately hot oven (375° F.) for 30 minutes. -Serve with beet greens and buttered -parsnips. Cup cakes may be baked at same -time as loaf and served with hot nutmeg or -fruit sauce.</p> -<div class="pb" id="Page_14">14</div> -<h2 id="c25"><span class="small">SPANISH SPAGHETTI</span> -<br /><i>Tastes as good as it looks!</i></h2> -<div class="verse"> -<p class="t0">3 tablespoons fat</p> -<p class="t0">1 medium-sized onion, minced</p> -<p class="t0">¾ lb. hamburger</p> -<p class="t0">1 cup celery, cut fine</p> -<p class="t0">2 tablespoons pimiento, chopped</p> -<p class="t0">1 green pepper, chopped</p> -<p class="t0">1¼ teaspoons salt</p> -<p class="t0">1 teaspoon paprika</p> -<p class="t0">1⅓ cups hot water</p> -<p class="t0">1 can Franco-American Spaghetti</p> -</div> -<p>Cook onion in fat till yellow. Add hamburger -and brown. Mix with green pepper, pimiento, -seasonings, celery and water. Cook 15 minutes. -Add Franco-American Spaghetti and -cook 10 minutes more. Serve with sliced buttered -carrots; baked red cinnamon apples for -dessert.</p> -<h2 id="c26"><span class="small">FRANCO-AMERICAN OMELET</span> -<br /><i>New and different</i></h2> -<div class="verse"> -<p class="t0">3 eggs</p> -<p class="t0">¾ teaspoon salt</p> -<p class="t0">⅛ teaspoon pepper</p> -<p class="t0">1 tablespoon chopped parsley</p> -<p class="t0">1 can Franco-American Spaghetti, chopped</p> -<p class="t0">1 tablespoon butter</p> -</div> -<p>Separate yolks and whites. Add seasonings to -yolks, beating till thick and lemon colored. -Chop Franco-American Spaghetti -and mix with egg yolks. -Beat whites till stiff, but not -dry, and fold into first mixture -till well blended. Heat -omelet pan and butter bottom -and sides. Spread omelet -evenly, cooking over low heat -till delicately browned and -puffy. Set in oven a few minutes -to dry off top. Fold and -turn on hot platter. Serve with salad greens, -and fruit gelatine with whipped cream for -dessert.</p> -<div class="img" id="fig12"> -<img src="images/p07a.jpg" alt="" width="300" height="303" /> -<p class="pcap">SAY, THIS IS WHAT I -CALL A MILLIONAIRE’S -DISH!</p> -</div> -<div class="pb" id="Page_15">15</div> -<h2 id="c27"><span class="small">FRENCH MOUSSE</span></h2> -<div class="verse"> -<p class="t0">½ cup scalded milk</p> -<p class="t0">¾ cup soft bread crumbs</p> -<p class="t0">¼ cup melted butter</p> -<p class="t0">1½ tablespoons minced onion</p> -<p class="t0">¾ cup grated cheese</p> -<p class="t0">1½ tablespoons chopped parsley</p> -<p class="t0">1 teaspoon salt</p> -<p class="t0">½ teaspoon paprika</p> -<p class="t0">3 eggs, well beaten</p> -<p class="t0">2 cans Franco-American Spaghetti</p> -</div> -<p>Pour scalded milk over bread crumbs. Add -butter, onion, parsley, grated -cheese and seasonings. Add -well-beaten eggs. Put spaghetti -in well-buttered glass -loaf dish or baking dish and -pour cheese mixture over it. -Bake in moderate oven -(350° F.) till firm (about 50 -minutes). Serve with mushroom -sauce (below). Delicious -with green peas.</p> -<div class="img" id="fig13"> -<img src="images/p08.jpg" alt="" width="300" height="306" /> -<p class="pcap">MY WIFE’S A SWELL -MANAGER. HER -SPAGHETTI MEALS -HIT THE SPOT</p> -</div> -<h2 id="c28"><span class="small">TUNA CAKES with Mushroom Sauce</span></h2> -<div class="verse"> -<p class="t0">1 can Franco-American Spaghetti</p> -<p class="t0">1 egg, beaten</p> -<p class="t0">1½ cups flaked tuna fish</p> -<p class="t0">¾ teaspoon salt</p> -<p class="t0">⅛ teaspoon pepper</p> -<p class="t0">½ cup water</p> -<p class="t0">½ cup bread crumbs</p> -<p class="t0">1 tablespoon butter</p> -<p class="t0">1 egg, slightly beaten with 1½ tablespoons cold water</p> -<p class="t0">1 can Campbell’s Cream of Mushroom Soup</p> -<p class="t0">2 tablespoons chopped pimiento</p> -</div> -<p>Chop spaghetti fine. Mix with beaten egg, -flaked tuna fish, salt and pepper. Shape into -cakes and dip in crumbs, then in egg and -again in crumbs. Chill in refrigerator 20 minutes. -Fry in hot fat (375° F.) 1 inch deep in -heavy frying pan. Drain on absorbent paper. -For sauce add water to Campbell’s Cream of -Mushroom Soup and heat with butter and pimientos. -Serve hot with tuna cakes.</p> -<div class="pb" id="Page_16">16</div> -<h2 id="c29"><span class="small">CASSEROLE OF TONGUE</span> -<br /><i>Unusually tasty</i></h2> -<div class="verse"> -<p class="t0">1 teaspoon prepared mustard</p> -<p class="t0">1 teaspoon onion juice</p> -<p class="t0">¾ teaspoon salt</p> -<p class="t0">1 tablespoon chopped parsley</p> -<p class="t0">1 cup ground tongue</p> -<p class="t0">1 can Franco-American Spaghetti</p> -<p class="t0">¼ cup water</p> -<p class="t0">Buttered bread crumbs</p> -</div> -<p>Mix seasonings with ground tongue. Then -mix with spaghetti and water. Arrange in -greased baking dish and cover with buttered -crumbs. Bake 25 minutes in moderately hot -oven (375° F.) till heated through and brown -on top. Delicious with spinach and buttered -carrots. Serve pineapple gelatine with -whipped cream for dessert.</p> -<h2 id="c30"><span class="small">STUFFED PORK CHOPS</span> -<br /><i>with savory spaghetti</i></h2> -<div class="verse"> -<p class="t0">4 pork chops, cut 1¾ in. thick</p> -<p class="t0">1 can Franco-American Spaghetti, chopped</p> -<p class="t0">3 tablespoons diced green pepper</p> -<p class="t0">1 teaspoon onion juice</p> -<p class="t0">1 tablespoon melted butter</p> -</div> -<p>Split lean meat in half, cutting to bone. Mix -remaining ingredients thoroughly -and stuff chops. Draw -edges together with one or -two toothpicks and dip in -flour well seasoned with salt -and pepper. Arrange in -greased baking pan, with remaining -spaghetti mixture -around chops, and bake in a -hot oven (400° F.) 40 minutes, -turning once. Serve -with broccoli and Harvard beets; lemon -meringue pie for dessert.</p> -<div class="img" id="fig14"> -<img src="images/p08a.jpg" alt="" width="300" height="301" /> -<p class="pcap">YES INDEED, MADAM -I CAN CERTAINLY -RECOMMEND -FRANCO-AMERICAN</p> -</div> -<div class="pb" id="Page_17">17</div> -<h2 id="c31"><span class="small">JIFFY CHOP PLATE</span> -<br /><i>As zestful as it looks!</i></h2> -<div class="verse"> -<p class="t0">1¼ lbs. sausage cakes or 1 to 1¼ lbs. chopped beef</p> -<p class="t0">1 teaspoon salt</p> -<p class="t0">⅛ teaspoon pepper</p> -<p class="t0">2 teaspoons minced onion</p> -<p class="t0">2 cans Franco-American Spaghetti</p> -<p class="t0">Brussels sprouts, peas or asparagus tips</p> -</div> -<p>Fry sausage cakes. Or if beef cakes are preferred, -mix chopped beef and seasonings, -shape into 8 cakes and panbroil. -Meanwhile heat Franco-American -Spaghetti and cook -whichever vegetable is desired. -Heap spaghetti in center -of a chop plate or large -platter. Around it alternate -meat cakes and small mounds -of vegetables. Garnish with -parsley. Serve with a green -salad; lemon tarts and coffee for dessert.</p> -<div class="img" id="fig15"> -<img src="images/p09.jpg" alt="" width="300" height="305" /> -<p class="pcap">NO WONDER THE -SAUCE IS SO -GOOD. ELEVEN -COSTLY -INGREDIENTS!</p> -</div> -<h2 id="c32"><span class="small">FRANCO STEAK CASSEROLE</span> -<br /><i>A savory dinner for four hungry people</i></h2> -<div class="verse"> -<p class="t0">¼ cup flour</p> -<p class="t0">2 teaspoons salt</p> -<p class="t0">1½ teaspoons paprika</p> -<p class="t0">½ teaspoon pepper</p> -<p class="t0">1 lb. round steak, cut in serving pieces</p> -<p class="t0">⅓ cup fat</p> -<p class="t0">2 medium-sized onions, sliced</p> -<p class="t0">2 cans Franco-American Spaghetti</p> -<p class="t0">1 cup cooked tomatoes, strained</p> -<p class="t0">1 cup hot water</p> -</div> -<p>Mix flour with seasonings and roll steak in it. -Brown onions a little in hot fat and add to -tomatoes. Sear meat quickly and put in large -greased casserole. Place spaghetti, tomatoes -and onions on meat.</p> -<p>Blend remaining seasoned flour with fat in -pan until smooth. Add hot water gradually, -stirring till smooth. Strain over casserole -mixture and cook in moderate oven (350° F.) -for 1½ hours, or till meat is tender.</p> -<div class="pb" id="Page_18">18</div> -<h2 id="c33"><span class="small"><span class="i sf">A delicious hot meal packed full of nourishment</span></span></h2> -<div class="img"> -<img src="images/p09a.jpg" id="ncfig4" alt="uncaptioned" width="1098" height="1035" /> -</div> -<p>You know how hard it is to find a food that -your children will like, and which is really good -for them.</p> -<p>Franco-American Spaghetti is just that. It is -packed with nourishment—rich in proteins to -build bone and muscle, and in carbohydrates for -quick energy.</p> -<p>Hundreds of letters from mothers tell us that -their children are quick to see the difference between -Franco-American and every other ready-cooked -spaghetti. Once your family has enjoyed -the tasty deliciousness of Franco-American Spaghetti—with -the extra-good sauce—they won’t -be satisfied with anything else.</p> -<div class="img"> -<img src="images/p10a.jpg" id="ncfig5" alt="uncaptioned" width="469" height="801" /> -</div> -<p class="center"><b><span class="larger">Franco-American -<br />SPAGHETTI</span></b> -<br /><span class="ssn">À LA MILANAISE -<br /><span class="small">(TOMATO SAUCE WITH CHEESE)</span></span></p> -<p class="center smallest"><span class="ssn">THE FRANCO-AMERICAN FOOD COMPANY DIVISION -<br />CAMPBELL SOUP COMPANY -<br /><span class="small">GENERAL OFFICES, CAMDEN, N.J. U S A</span></span></p> -<p class="tbcenter"><span class="cur">BE SURE YOU GET</span> -<br /><span class="larger"><b>Franco-American—</b></span> -<br /><span class="cur">THE KIND WITH THE</span> -<br /><i><span class="larger">extra good sauce</span></i></p> -<div class="pb" id="Page_19">19</div> -<h2 id="c34"><span class="small">TRANSCRIBER’S NOTES</span></h2> -<ul><li>Silently corrected a few typos.</li> -<li>Retained publication information from the printed edition: this eBook is public-domain in the country of publication.</li> -<li>In the text versions only, text in italics is delimited by _underscores_.</li></ul> -<div style='display:block; margin-top:4em'>*** END OF THE PROJECT GUTENBERG EBOOK 30 TEMPTING SPAGHETTI MEALS ***</div> -<div style='text-align:left'> - -<div style='display:block; margin:1em 0'> -Updated editions will replace the previous one—the old editions will -be renamed. -</div> - -<div style='display:block; margin:1em 0'> -Creating the works from print editions not protected by U.S. copyright -law means that no one owns a United States copyright in these works, -so the Foundation (and you!) can copy and distribute it in the United -States without permission and without paying copyright -royalties. 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