jfmmmm stirring constantly until thickened.
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New Palate Tempting Recipesy8r
SPAGHETTI CREOLE Bi LE. Heat 2
tablespoons of butter in a saucepan; add 1
tablespoon each of chopped green pepper and
nioa and cook S minutes, but do not brown.
iAdd 1 tablespoon ot flour and a cup of brown
(stock, 1 cup of stewed and strained tomatoes;
snooa wit. ii i iBuunpgoa oi lemon juice, l lea
apoon of horseradish, salt and pepper, cut very
jtnin shces of cold cooked mutton and reheat in
he sauce. Pour this over a platter of plain
poiled Skinner's Spaghetti and serve hot.
vne eiovo ot garus enoppea wuo tne
adds much to tho flavor.
BFAGHi'.l "1 1 NAPOLI. Cut i shoes bacon .
In small pieces and try out. Add 1 siiced onion,
;S cups fresh stewed tomatoes, H teaspoon sail.
I H teaspoon pepper H allspice, H bay leaf and
' few grains of cayenne, bring gradually to
boiling point, and let mmmer 50 minutes. Pour
It over hoi, boiled Skinner's Spaghetti, let
(tend 10 minutes, and serve very hot.
FRIED SPAGHETTI. Boil H "pound ef
Mnner'S Spaghetti in salted boiling water 10
ar 12 minutes; make a stiff batter by adding to
the Spaghetti 1 teacup of tomato sauce, a
KteeS onion, salt and pepper to taste, 1 egg
1 beaten, flour enough to make into Utile
takes end fry oa a greased griddle.
fTrA Mark Reg. U. S. Pat Oft?
fir
DEVILED SPAGHETTI. Prepare 1 enp
of Skinner's Cut Spaghetti. Add the yolks
of 3 eggs, 8 tablespoons of grated cheese, 2
tablespoons melted butter, H teaspoon mus
tard, salt and pepper and red pepper to taste,
and pour into buttered baking dish. Cover
with 1 cup of white sauce, sprinkle over soma
bread crumbs, grated cheese, and melted butter
ad brown in hot oven.
GREEN PEPPERS STUFFED WITH
SPAGHETTI. Cut the stem end from green
peppers and remove the seeds, drop the pods
lor 5 minutes in boiling water, drain and 611
with boiled Skinner's Spaghetti, mixed with
a little finely chopped onion and tomato sauce.
Bake without browning and serve hot with
tomato sauce.
SPAGHETTI ITALIAN STYLE. Prepare
1 large package of Skinner's Spaghetti. Add
1 tablespoon of butter to the water. Heat 3
tablespoons olive oil, add 4 cloves of garlic,
and cook until soft; now add Spaghetti, pepper
and paprika to taste, and 2 cups tomatoes.
Cook for 5 minutes and serve very hot.
Warning
The cookin; qualities of BUnner'i
Spaghetti are so distinctive that if you
attempt to use a 8kinner recipe with
another spaghetti you are almost sure
to reap disappointment.
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y ji U. i-1 CL'iUTO
YOU may be surprised to know that Spaghetti used with tomatoes
is only one of scores of delicious ways of preparing this wholesome,
healthful and economic food.
A few of the many other methods. which may never have occurred to
you are given on this page. Buy some SKINNER'S Spaghetti today
at your grocer's and try out some of these newer, more tempting dishes.
And be sure you get none but SKINNER'S, for no other is made of
such high quality amber durum wheat, nor in a factory so large and so
clean as SKINNER'S.
141 Tested SKINNER Recipes 4c.
Send us 4c. to cover postage and cost of mailing and we shall be glad to send you
141 recipes showing you how to make a variety of new and savory dishes with
SKINNER'S Spaghetti, SKINNER'S Macaroni and SKINNER'S Egg Noodles.
' tOwtis.
THE OMAHA SUNDAY BEE: APRIL 6, 1919.
. 50iuts.
Skinner Manufacturing Company
World's Largest Macaroni Manufacturers
Omaha, U. S. A.
a7LL
4
SPAGHETTI A LA NEAPOLITAN. Pre
pare 1 cap of Skinner's Cut Spaghetti. Cat
p H pound cooked ham or tongue, 4 or A
mushrooms, 3 pickled walnut or truffles into
strips and season well with salt, pepper and
red pepper to tajes. Heat in a jar or pea est
in boiling water. Serve hot.'
SPAGHETTI WITH CORN. Prepare 1
eup of Skinner's Cut Spaghetti. Add 1 cap
of corn cut from the cob or 1 cup of canned
corn, salt and pepper to taste; 2 tablespoons
bread or cracker crumbs, 3 tablespoons butter,
1 egg well beaten and H eup of milk. Mix
thoroughly, turn into a buttered fire-proof
dish and bake until firm in moderate oven.
SPAGHETTI WITH SHREDDED COD
FISH. Put H pound of Skinner's Cut Spag
hetti into boihng water and boil for 12 minutes,
drain and blanch. Put it into pudding dish,
dusting a third of a box of shredded codfish
through it, beat 2 eggs very light, add a eup of
mil It, pour this over bpaghotti and bake naif
an hour.
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BAKED SPAGHETTI. Cook H pcakan
ef Skinner's Spaghetti in boiling, salted watee)
entil tender; drain carefully. Melt butter in a
small saueepan, add flour (2 level taMeepooneu
1 eup milk, stir and oooi until smooth anil,
ereamy, salt and pepper to taste. Mis eaues)
through the Spaghetti, add half oi H capful
American cheese, cut small, and poor into as
shallow, greased baking dish. Cover top witM
remainder of cheese and eup soft bread
erumba Bake in a moderate oven until top is
brown. A delicious and nourishing dieh: east
take the plaoe of meat at lunch or dinner. FosJ
variety, tomatoes may be substituted for miUt
when making the aauee; season with oniona
and a few drops kitchen boquet; servos 4 to 0
persons.
CHICKEN A LA SPAGHETTI. Cat ess
an uncooked chicken, rub in butter and flow
and brown in an oven. Fry in tablespoon
of chicken fat or butter for abont 20 minuteaJ
a small carrot, onion and parsnip, all cut into)
dice. When the chioken is brown put in ev
stewpan with the cooked vegetables and II
auart of white stock, then into the fat in which'
is vegetables were fried, put 2 tablespoons of
flour and cook until brown; stir this into the
chicken, add the liver mashed fine, salt and
pepper to taste, cook gently of an hour,
then add H can of mushrooms, pour this over
a platter of plain boiled BUnner'i Spaghetti.
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