Italian Spaghetti 1917

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First published in Better meals For Less Money, 1917.

2 cups spaghetti broken in 2-inch pieces
1/2 onion
4 cloves
1/2 bay leaf
1 can condensed tomato soup
1/4 cup grated cheese

Cook spaghetti in boiling salted water with the onion, cloves, and bay leaf until tender. Then drain, remove onion, cloves, and bay leaf; add the soup and cheese and heat to boiling point.

One-half can tomatoes seasoned, stewed until thick, and pressed through a sieve, may be used in place of soup.
Macaroni may be used in place of spaghetti.

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