Italian Spaghetti 1917

First published in Better meals For Less Money, 1917.

Ingredients:
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

Instructions:
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.

NOTE:
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.