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+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_.
+
+
+
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