translate_self 0.9.0 → 1.0.0
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- checksums.yaml +4 -4
- data/CHANGELOG.md +8 -1
- data/Gemfile.lock +1 -1
- data/README.md +1 -1
- data/benchmark.rb +3 -3
- data/lib/translate_self/translation.rb +29 -4
- data/lib/translate_self/version.rb +1 -1
- data/spaghetti.txt +1207 -0
- data/translate_self.gemspec +2 -2
- metadata +4 -3
checksums.yaml
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---
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SHA256:
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metadata.gz:
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data.tar.gz:
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metadata.gz: b2c1d57419e246c33dea7d7f7af61decb6c1ee636b62f64a1bbf530019ea00b2
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data.tar.gz: 0f171aedf2478b02f6cdbf3314ab92edf2fdbf77534219adf28b4b69287278c9
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SHA512:
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metadata.gz:
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data.tar.gz:
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metadata.gz: 9e13a519bf56de48388720d1f59651ace62a583aade21e1c3a78131b01a4875ac1573bdeb6b99bb9df7cdb57cad71748d999906cc8e6518f72bd885d6bd6a213
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data.tar.gz: cc6061fe3c583c184f62de2ce7990d274b76539aceee34025e7d0488151bc6a40665402a0f3e170f1b43f3046aae6507a7bd1843dcd08da71e2829453a58a5af
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data/CHANGELOG.md
CHANGED
@@ -39,4 +39,11 @@ Seems like you need to update it by hand!
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## [0.9.0] - 2021-06-08
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# Breaking change from 0.8!
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-
- `t_to_language_code` was too much typing, so changed it to `to_language_code`.
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+
- `t_to_language_code` was too much typing, so changed it to `to_language_code`.
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+
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## [1.0.0] - 2021-06-11
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- Refactored the translation part a bit.
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- Now you can translate strings that are over 30 kilobyte!
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I couldn't test this too much because of the limits on the free plan,
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but if you can test this feature, I'd be really happy to hear how it is working for you.
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data/Gemfile.lock
CHANGED
data/README.md
CHANGED
@@ -133,7 +133,7 @@ To install this gem onto your local machine, run `bundle exec rake install`. To
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## Contributing
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-
Bug reports and pull requests are welcome on GitHub at https://github.com/
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Bug reports and pull requests are welcome on GitHub at https://github.com/sampokuokkanen/translate_self. This project is intended to be a safe, welcoming space for collaboration, and contributors are expected to adhere to the [code of conduct](https://github.com/[USERNAME]/translate_self/blob/master/CODE_OF_CONDUCT.md).
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## License
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data/benchmark.rb
CHANGED
@@ -1,8 +1,8 @@
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require 'benchmark'
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2
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-
n =
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n = 5_000_000
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Benchmark.bmbm do |x|
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-
x.report(
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x.report('normal string') do
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n.times do
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'hello'
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end
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@@ -19,4 +19,4 @@ Benchmark.bmbm do |x|
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TranslatableString.new('hello')
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end
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end
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end
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end
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@@ -18,7 +18,7 @@ module Translation
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# # 'Hei'
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# @return [String] a new and shiny translated string!
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def translate
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call_deepl(
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call_deepl(language, to_language)
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end
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# Replaces self with the translation. \
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@@ -42,17 +42,42 @@ module Translation
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# @return [String] the contents translated to another language
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@@languages.each do |lan|
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define_method("translate_to_#{lan}") do |language = lan|
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-
call_deepl(self
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+
call_deepl(self.language, language)
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end
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alias_method "to_#{lan}", "translate_to_#{lan}"
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end
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private
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-
def
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def break_up(to_lan)
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sentences = break_text_into_sentences
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sentences.length.times.map.with_index do |_i, i|
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sentences[i].send "translate_to_#{to_lan}"
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end.join(' ')
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end
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def break_text_into_sentences
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last_letter = if self[-1] == '.'
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'.'
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else
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''
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end
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tr_count = (bytesize / 25_000.to_f).ceil
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sentences = split('.')
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number_of_sentences = sentences.length / tr_count
|
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current_count = 0
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tr_count.times.map do |num|
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txt = sentences[current_count..(current_count + number_of_sentences)].join('.')
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current_count += number_of_sentences.next
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txt + last_letter if num == tr_count.pred
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end
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end
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def call_deepl(language = self.language, to_lan = to_language)
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warn 'No language given!' and return if to_lan.nil?
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return break_up(to_lan) if bytesize > 30_000
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-
response = DeepL.translate
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response = DeepL.translate self, language, to_lan
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self.language = response.detected_source_language.downcase if self.language.nil? && !frozen?
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actual_translation = response.text
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actual_translation.language = to_lan
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data/spaghetti.txt
ADDED
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The Project Gutenberg eBook of 30 Tempting Spaghetti Meals, by
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Campbell Soup Company
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This eBook is for the use of anyone anywhere in the United States and
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most other parts of the world at no cost and with almost no restrictions
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whatsoever. You may copy it, give it away or re-use it under the terms
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of the Project Gutenberg License included with this eBook or online at
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www.gutenberg.org. If you are not located in the United States, you
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will have to check the laws of the country where you are located before
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using this eBook.
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Title: 30 Tempting Spaghetti Meals
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|
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Author: Campbell Soup Company
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Release Date: June 7, 2021 [eBook #65562]
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Language: English
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Produced by: Stephen Hutcheson, Lisa Corcoran and the Online Distributed
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Proofreading Team at https://www.pgdp.net
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*** START OF THE PROJECT GUTENBERG EBOOK 30 TEMPTING SPAGHETTI
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+
MEALS ***
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+
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+
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+
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+
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|
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_30 TEMPTING
|
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Spaghetti meals
|
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EASY, ECONOMICAL, DELICIOUS_
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+
|
34
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+
|
35
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+
|
36
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+
|
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How spaghetti can help you serve more delicious, more nourishing meals
|
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+
FOR LESS MONEY
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+
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+
|
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+
[Illustration: uncaptioned]
|
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+
|
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It takes real planning to feed a family both economically and well. But
|
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you’ll find Franco-American Spaghetti a big help in solving your
|
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+
problem. Few foods provide so much real nourishment and deliciousness—at
|
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+
such low cost. Serve it by itself as a main dish or in combination with
|
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other foods.
|
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+
|
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Franco-American Spaghetti furnishes plenty of protein for building
|
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muscles. It is especially rich in carbohydrates needed for energy. It
|
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combines with other foods to make a variety of satisfying, delicious
|
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meals. Add a salad or simple fruit dessert and you have a well-balanced
|
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menu—easy to digest, easy on the budget.
|
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+
|
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Spaghetti combines wonderfully with other foods. Combine it with
|
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left-over meat into appetizing casseroles. Use it to dress up cheaper
|
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+
cuts of meat. Serve it on a platter with lamb stew or meat balls. Your
|
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family will look forward to Friday dinners if you make a tasty casserole
|
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+
of spaghetti and salmon or other inexpensive fish. They’ll enjoy green
|
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+
peppers stuffed with savory spaghetti, too.
|
61
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+
|
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+
Attractive menu suggestions are given with each recipe in this leaflet.
|
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+
They give you meals which are inexpensive and easy to prepare. Look them
|
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+
over now and surprise your family with one tonight.
|
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+
|
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+
|
67
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+
|
68
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+
|
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|
+
WHY YOU SHOULD
|
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_Insist on_
|
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+
Franco-American
|
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+
|
73
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+
|
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[Illustration: uncaptioned]
|
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+
|
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It makes a big difference _which_ spaghetti you serve. Franco-American
|
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is different as can be from the ordinary ready-cooked kind.
|
78
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+
|
79
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+
Its tangy, tempting sauce is rich with the luscious goodness of fine
|
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ripe tomatoes and golden Cheddar cheese. It’s seasoned to savory
|
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perfection with costly spices—a skillful blend of eleven different
|
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ingredients. “Far better than I could ever make,” good home cooks tell
|
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us.
|
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+
|
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+
Yet you can enjoy this “millionaire’s dish” for less than three cents a
|
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portion! A can of Franco-American is usually no more than ten cents. You
|
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+
can’t buy uncooked spaghetti, with all your other ingredients, and
|
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+
prepare it yourself for so little.
|
89
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+
|
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+
Serve these savory spaghetti dishes twice a week or oftener. Keep a
|
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+
supply of Franco-American on hand. Order several cans from your grocer
|
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+
today. It’s a great time and money-saver in your kitchen.
|
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+
|
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[Illustration: uncaptioned]
|
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+
|
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+
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+
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+
|
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FRANCO-AMERICAN SPAGHETTI WITH THE _Extra_ GOOD SAUCE
|
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+
|
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+
MADE BY THE MAKERS OF CAMPBELL’S SOUPS
|
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+
|
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Each recipe in this booklet serves _four_, with the exception of
|
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Chicken Royal, marked by an asterisk.*
|
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+
|
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+
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+
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+
|
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SALMON-SPAGHETTI CASSEROLE
|
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+
|
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1 can Franco-American Spaghetti
|
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1½ cups flaked salmon
|
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1½ teaspoons minced onion
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4 strips bacon
|
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½ teaspoon salt
|
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+
|
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Place a layer of Franco-American Spaghetti in a shallow, greased
|
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+
casserole. Add some of the flaked salmon and the onion. Alternate layers
|
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of spaghetti, fish and onion till all are used. Arrange bacon strips cut
|
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+
in half over top. Bake in hot oven (425° F.) about 20 minutes, until
|
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+
casserole is well heated and bacon crisp. Serve with green peas, salad
|
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+
of shredded cabbage and seeded raisins with French dressing; plain spice
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cake with whipped cream for dessert.
|
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+
|
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[Illustration: MY HUSBAND HATED “ECONOMY DISHES” UNTIL I FOUND OUT
|
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+
ABOUT FRANCO-AMERICAN]
|
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+
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+
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+
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+
|
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SAVORY TIMBALES
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|
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1 can Franco-American Spaghetti
|
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1 cup ground left-over meat (beef, corned beef, ham)
|
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½ teaspoon salt
|
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¼ teaspoon paprika
|
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1 tablespoon parsley, chopped fine
|
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+
2 eggs, slightly beaten
|
141
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+
|
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+
Chop Franco-American Spaghetti and mix thoroughly with other
|
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+
ingredients. Fill buttered custard cups three-fourths full. Place layer
|
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of brown paper over bottom of shallow pan and fill with hot water. Put
|
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in custard cups and bake in moderate oven (350° F.) for 30 minutes.
|
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Serve on hot platter garnished with parsley. Delicious with buttered
|
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turnips and a green salad; cherry upside-down cake for dessert.
|
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+
|
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+
|
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+
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+
|
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HEARTY SOUP DINNER
|
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_Makes a hit on frosty fall days_
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+
|
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+
|
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2 large onions
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2¾ cups water
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1 can Franco-American Spaghetti
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¾ teaspoon salt
|
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2 cans Campbell’s Beef Soup
|
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Parmesan cheese
|
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+
|
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Slice onions and cook in boiling salted water for 10 minutes. Chop
|
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Franco-American Spaghetti a little and add with soup to onions. Bring to
|
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a boil and serve at once in soup plates with Parmesan cheese and
|
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crackers. Try large fruit salads or cup-cakes with chocolate sauce for
|
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dessert.
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+
|
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+
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+
|
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+
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OYSTER CASSEROLE DE LUXE
|
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_Grand for Friday or any day_
|
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+
|
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+
|
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2 tablespoons butter
|
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2 tablespoons flour
|
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¾ teaspoon salt
|
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⅛ teaspoon pepper
|
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1 tablespoon chopped parsley
|
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½ cup milk (about)
|
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+
1½ dozen oysters
|
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1 can Franco-American Spaghetti
|
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Buttered bread crumbs
|
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+
|
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Melt butter in saucepan and blend with flour and salt till smooth. Pour
|
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oyster liquor in cup and add milk to make ¾ cup. Add gradually to flour
|
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+
mixture, stirring constantly till smooth and slightly thick. Add
|
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parsley.
|
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+
|
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In a greased baking dish place a layer of spaghetti, dot with oysters
|
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+
and cover with white sauce. Repeat till all ingredients are used, ending
|
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with white sauce. Cover with buttered bread crumbs and bake in a
|
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+
moderately hot oven (375° F.) for 20 minutes, till heated through and
|
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browned on top. Serve with squash and spinach; fresh fruit tarts for
|
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dessert.
|
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+
|
198
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+
[Illustration: FRANCO-AMERICAN CERTAINLY HELPS WHEN YOU’RE ON A
|
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BUDGET]
|
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+
|
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+
|
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+
|
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+
|
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CHICKEN ROYAL*
|
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_Fit for a king!_
|
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+
|
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+
|
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2 cans Franco-American Spaghetti
|
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+
1 cup stuffed olives, sliced
|
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+
¾ teaspoon salt
|
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+
⅛ teaspoon pepper
|
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+
½ teaspoon paprika
|
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+
2½ cups of chicken meat
|
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+
2 tablespoons butter
|
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+
Buttered bread crumbs
|
216
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+
|
217
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+
To spaghetti, add stuffed olives and seasonings. Arrange a layer of
|
218
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+
mixture in bottom of greased baking dish. Spread all the chicken over
|
219
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+
this and dot with butter. Cover with remaining spaghetti and sprinkle
|
220
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+
with buttered crumbs. Bake in moderately hot oven (375° F.) for 30
|
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+
minutes or till crumbs are browned. Garnish with slices of hard-boiled
|
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|
+
egg, if desired, and sprinkle with paprika. Serve with cheese sticks and
|
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+
a green salad. Serves 6. Grand for Sunday night supper.
|
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|
+
|
225
|
+
[Illustration: OH, DEAR, LATE AGAIN. THANK GOODNESS FOR
|
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+
FRANCO-AMERICAN]
|
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+
|
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+
|
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+
|
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+
|
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+
SPAGHETTI WITH FRIZZLED BEEF
|
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|
+
_A tempting, jiffy dinner on your “afternoon out”_
|
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+
|
234
|
+
|
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+
¾ cup dried beef
|
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|
+
2 tablespoons butter
|
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+
1 can Franco-American Spaghetti
|
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|
+
|
239
|
+
Pick dried beef into small pieces. If it is very salty, freshen 10
|
240
|
+
minutes in cold water and drain well. Melt butter in hot frying pan and
|
241
|
+
frizzle beef till slightly browned. Add Franco-American Spaghetti and
|
242
|
+
mix. Cook over low flame till heated through. Serve with buttered baby
|
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|
+
beets and cole slaw, with boiled custard over sliced peaches for
|
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|
+
dessert.
|
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|
+
|
246
|
+
|
247
|
+
|
248
|
+
|
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+
CRISPY MEAT PATTIES
|
250
|
+
_An easy way to make tempting croquettes_
|
251
|
+
|
252
|
+
|
253
|
+
½ cup bread crumbs
|
254
|
+
1 cup chopped, cooked vegetables (carrots, beets, peas)
|
255
|
+
1 teaspoon Worcestershire sauce
|
256
|
+
¾ teaspoon salt
|
257
|
+
1 cup ground left-over meat
|
258
|
+
1 egg, slightly beaten with 1½ tablespoons cold water
|
259
|
+
1 can Franco-American Spaghetti
|
260
|
+
|
261
|
+
Chop Franco-American Spaghetti fine and mix with vegetables,
|
262
|
+
Worcestershire, salt and ground meat. Shape into cakes, dip in bread
|
263
|
+
crumbs, then in beaten egg and again in crumbs. Chill 20 minutes in
|
264
|
+
refrigerator. Sauté in hot fat (375° F.) 1 inch deep in a heavy frying
|
265
|
+
pan until brown on each side. Drain on absorbent paper. Serve with
|
266
|
+
cucumber salad; strawberries or sliced pineapple for dessert.
|
267
|
+
|
268
|
+
|
269
|
+
|
270
|
+
|
271
|
+
THRIFTY MEAT SCALLOP
|
272
|
+
_Delicious made with left-over ham, corned beef, pot-roast_
|
273
|
+
|
274
|
+
|
275
|
+
2 cans Franco-American Spaghetti
|
276
|
+
1½ cups left-over meat
|
277
|
+
¾ teaspoon salt
|
278
|
+
⅛ teaspoon pepper
|
279
|
+
Buttered bread crumbs
|
280
|
+
|
281
|
+
Chop Franco-American Spaghetti a little. Grind meat and add seasonings.
|
282
|
+
Arrange in alternate layers in shallow, greased baking dish, finishing
|
283
|
+
with spaghetti. Cover with buttered crumbs. Bake in moderately hot oven
|
284
|
+
(375° F.), till scallop is heated through and crumbs are slightly
|
285
|
+
browned (20 minutes). Excellent with fried apple rings. Serve prune whip
|
286
|
+
for dessert.
|
287
|
+
|
288
|
+
[Illustration: THIS FRANCO-AMERICAN SPAGHETTI CERTAINLY SAVES LOTS
|
289
|
+
OF TIME AND TROUBLE]
|
290
|
+
|
291
|
+
|
292
|
+
|
293
|
+
|
294
|
+
LIVER EN CASSEROLE
|
295
|
+
_A tempting meal in one dish_
|
296
|
+
|
297
|
+
|
298
|
+
¾ lb. beef liver
|
299
|
+
Seasoned flour
|
300
|
+
4 tablespoons butter
|
301
|
+
2 tablespoons flour
|
302
|
+
1 cup boiling water
|
303
|
+
¾ teaspoon salt
|
304
|
+
⅛ teaspoon pepper
|
305
|
+
1 can Franco-American Spaghetti
|
306
|
+
1½ cups cooked string beans
|
307
|
+
2 tablespoons chopped pimiento
|
308
|
+
Buttered crumbs
|
309
|
+
|
310
|
+
Wipe off liver with a damp cloth and cut in small pieces. Dip in flour
|
311
|
+
seasoned with salt and pepper. Melt 3 tablespoons butter in hot frying
|
312
|
+
pan and panbroil liver 3 minutes, turning once. Remove from pan and mix
|
313
|
+
with Franco-American Spaghetti and string beans.
|
314
|
+
|
315
|
+
Add remaining butter to frying pan and blend with flour till smooth. Add
|
316
|
+
boiling water gradually, stirring till smooth and thickened. Add to
|
317
|
+
liver mixture and put in greased casserole. Cover with buttered crumbs
|
318
|
+
and bake in moderate oven (350° F.) about 30 minutes, till heated
|
319
|
+
through and browned on top. Serve pineapple upside-down cake for
|
320
|
+
dessert.
|
321
|
+
|
322
|
+
[Illustration: GEE MOM, THIS SPAGHETTI CERTAINLY TASTES SWELL!]
|
323
|
+
|
324
|
+
|
325
|
+
|
326
|
+
|
327
|
+
VEGETABLE DINNER
|
328
|
+
|
329
|
+
|
330
|
+
It’s easy to make vegetable dinners so attractive that everyone enjoys
|
331
|
+
them. Simply select vegetables which contrast in flavor, color and
|
332
|
+
texture. From each of the following choose—
|
333
|
+
|
334
|
+
1 green leafy vegetable (spinach or other greens, Brussels sprouts,
|
335
|
+
cabbage)
|
336
|
+
1 white vegetable (cauliflower, onions, white turnip, etc.)
|
337
|
+
1 yellow vegetable (carrots, squash, corn), Franco-American Spaghetti
|
338
|
+
1 red vegetable (beets, red cabbage)
|
339
|
+
|
340
|
+
|
341
|
+
|
342
|
+
|
343
|
+
TASTY OVEN DINNER
|
344
|
+
_Prepared in a jiffy_
|
345
|
+
|
346
|
+
|
347
|
+
12 small onions
|
348
|
+
¼ cup grated American cheese
|
349
|
+
8 sausages
|
350
|
+
1 can Franco-American Spaghetti
|
351
|
+
|
352
|
+
Parboil onions and arrange around edge of shallow, greased baking dish
|
353
|
+
or large glass pie plate. Sprinkle with grated cheese. Meanwhile
|
354
|
+
panbroil sausages till slightly browned. Mix with Franco-American
|
355
|
+
Spaghetti and turn into center of baking dish. Bake in moderately hot
|
356
|
+
oven (375° F.) till spaghetti is heated through and cheese is melted.
|
357
|
+
Serve with clover rolls and large fruit salads.
|
358
|
+
|
359
|
+
|
360
|
+
|
361
|
+
|
362
|
+
STUFFED CABBAGE
|
363
|
+
_Make this an oven dinner_
|
364
|
+
|
365
|
+
|
366
|
+
1 medium-sized cabbage
|
367
|
+
1 can Franco-American Spaghetti
|
368
|
+
3 tablespoons finely chopped green pepper
|
369
|
+
1 cup left-over meat (corned beef, ham), cut in pieces
|
370
|
+
1 teaspoon salt
|
371
|
+
⅛ teaspoon pepper
|
372
|
+
|
373
|
+
Cut away center leaves of cabbage, leaving thickness of 3 or 4 leaves
|
374
|
+
outside. Mix other ingredients, fill cabbage shell and fasten together
|
375
|
+
with toothpicks. Set on rack in covered roaster. Pour ½ inch boiling
|
376
|
+
water in bottom of pan, cover and bake in moderately hot oven (375° F.)
|
377
|
+
30 minutes. Brush with melted butter and serve on hot platter surrounded
|
378
|
+
by baby carrots which have been cooked in roaster around cabbage. For
|
379
|
+
dessert, serve spice cake with hot nutmeg or lemon sauce.
|
380
|
+
|
381
|
+
[Illustration: IMAGINE! SUCH DELICIOUS SPAGHETTI FOR 3¢ A PORTION!]
|
382
|
+
|
383
|
+
|
384
|
+
|
385
|
+
|
386
|
+
BEEF GOULASH
|
387
|
+
_This calls for “seconds”_
|
388
|
+
|
389
|
+
|
390
|
+
1 lb. round steak
|
391
|
+
2 tablespoons butter
|
392
|
+
⅛ teaspoon pepper
|
393
|
+
½ teaspoon salt
|
394
|
+
¾ teaspoon paprika
|
395
|
+
1 green pepper, chopped
|
396
|
+
1 can Franco-American Spaghetti, chopped
|
397
|
+
3 tablespoons flour
|
398
|
+
1 can Campbell’s Consommé expanded with 1 cup water
|
399
|
+
2 medium onions, sliced
|
400
|
+
|
401
|
+
Cut steak into 1-inch dice. Melt butter in pan over hot fire and brown
|
402
|
+
beef. Sprinkle with seasonings and add onion, cooking till yellow. Stir
|
403
|
+
in flour till smooth and add expanded Consommé and green pepper. Cover
|
404
|
+
and simmer about 45 minutes, till meat is three-quarters done. Add
|
405
|
+
Franco-American Spaghetti and cook 10 minutes longer. For dessert serve
|
406
|
+
Macaroon Trifle. (To make, line bottom of sherbet glasses with bananas
|
407
|
+
which have been dipped in lemon juice. Sprinkle with macaroon crumbs and
|
408
|
+
fill remaining part with boiled custard or any prepared vanilla
|
409
|
+
pudding.)
|
410
|
+
|
411
|
+
[Illustration: I NEVER COULD MAKE AS GOOD A SAUCE MYSELF AT HOME]
|
412
|
+
|
413
|
+
|
414
|
+
|
415
|
+
|
416
|
+
BEEF & MUSHROOMS with SPAGHETTI
|
417
|
+
|
418
|
+
|
419
|
+
¾ lb. chopped beef
|
420
|
+
¾ teaspoon salt
|
421
|
+
⅛ teaspoon pepper
|
422
|
+
2 tablespoons butter
|
423
|
+
1 can Campbell’s Cream of Mushroom Soup
|
424
|
+
1 can Franco-American Spaghetti
|
425
|
+
|
426
|
+
Add seasonings to meat. Melt butter in hot frying pan and brown meat.
|
427
|
+
Add mushroom soup, without the addition of water, and Franco-American
|
428
|
+
Spaghetti, mixing well. Cover and cook over low flame till heated
|
429
|
+
through. Serve with Brussels sprouts; apricot whip for dessert.
|
430
|
+
|
431
|
+
|
432
|
+
|
433
|
+
|
434
|
+
POACHED EGGS IN SPAGHETTI NESTS
|
435
|
+
_Children love this delicious, healthful luncheon_
|
436
|
+
|
437
|
+
|
438
|
+
1 green pepper, diced and parboiled
|
439
|
+
4 eggs
|
440
|
+
2 cans Franco-American Spaghetti
|
441
|
+
Salt and pepper
|
442
|
+
|
443
|
+
Mix green pepper with spaghetti and heat in saucepan. Poach the eggs. On
|
444
|
+
each hot luncheon plate make a nest with a quarter of the spaghetti.
|
445
|
+
Place egg in center, sprinkle with salt and pepper and garnish with
|
446
|
+
parsley. A tempting dish for Sunday night supper, too, and easy as can
|
447
|
+
be to prepare. Serve with mixed fresh vegetable salad; fresh berries or
|
448
|
+
preserved fruit and cookies for dessert.
|
449
|
+
|
450
|
+
|
451
|
+
|
452
|
+
|
453
|
+
RUSSIAN STEAK
|
454
|
+
_Tender and tasty_
|
455
|
+
|
456
|
+
|
457
|
+
¾ lb. chopped beef
|
458
|
+
1 can Franco-American can Spaghetti
|
459
|
+
2 teaspoons salt
|
460
|
+
¼ lb. mushrooms, cut fine
|
461
|
+
1 egg, slightly beaten
|
462
|
+
2 cups shredded carrots
|
463
|
+
2 cups boiling water
|
464
|
+
2 teaspoons Worcestershire sauce
|
465
|
+
|
466
|
+
Chop Franco-American Spaghetti fine, mix with chopped beef, ½ teaspoon
|
467
|
+
salt, slightly beaten egg and shape into 12 small cakes. Dust with flour
|
468
|
+
on each side. Cut mushrooms fine and brown in hot fat in a heavy frying
|
469
|
+
pan. Brown meat cakes. Add boiling water, 1½ teaspoons salt and shredded
|
470
|
+
carrots. Cover and simmer 20 minutes. Add Worcestershire sauce and
|
471
|
+
simmer 10 minutes more. Serve with vegetables over meat cakes and a
|
472
|
+
green salad. Preserved figs and cookies for dessert.
|
473
|
+
|
474
|
+
[Illustration: GEE, MOM, YOU SURE ARE A SWELL COOK]
|
475
|
+
|
476
|
+
|
477
|
+
|
478
|
+
|
479
|
+
SPAGHETTI RING with VEGETABLES and COLD CUTS
|
480
|
+
_A tempting “company” dinner_
|
481
|
+
|
482
|
+
|
483
|
+
2 cans Franco-American Spaghetti
|
484
|
+
1 pimiento, chopped
|
485
|
+
2 tablespoons green pepper, chopped
|
486
|
+
¾ teaspoon salt
|
487
|
+
3 eggs, slightly beaten
|
488
|
+
|
489
|
+
Mix all ingredients well and turn into greased ring mold. Put brown
|
490
|
+
paper into shallow pan, add hot water and place ring mold in it. Bake 50
|
491
|
+
minutes in moderate oven (375° F.), or until firm. Unmold on serving
|
492
|
+
dish or chop plate and fill center with buttered vegetables (as string
|
493
|
+
beans, diced beets or chopped spinach). If desired, surround ring with
|
494
|
+
overlapping slices of cold meat (ham, liverwurst, beef or lamb).
|
495
|
+
Strawberry or pineapple sundae for dessert.
|
496
|
+
|
497
|
+
[Illustration: CAN WE HAVE THAT SWELL FRANCO-AMERICAN SPAGHETTI FOR
|
498
|
+
LUNCH?]
|
499
|
+
|
500
|
+
|
501
|
+
|
502
|
+
|
503
|
+
SAVORY LUNCH CASSEROLE
|
504
|
+
_A favorite with children or grown-ups_
|
505
|
+
|
506
|
+
|
507
|
+
3 slices bacon, chopped
|
508
|
+
2 cans Franco-American Spaghetti
|
509
|
+
½ teaspoon salt
|
510
|
+
1½ cups cooked lima beans
|
511
|
+
¼ cup grated American cheese
|
512
|
+
¼ cup buttered bread crumbs
|
513
|
+
|
514
|
+
Cook bacon till crisp and add to spaghetti. Add salt to lima beans.
|
515
|
+
Alternate layers of spaghetti and lima beans till all are used. Mix
|
516
|
+
grated cheese with buttered bread crumbs and sprinkle over top. Bake in
|
517
|
+
moderately hot oven (375° F.) for 30 minutes, till cheese is melted.
|
518
|
+
Serve with a green salad; fresh fruit cup and cookies for dessert.
|
519
|
+
|
520
|
+
|
521
|
+
|
522
|
+
|
523
|
+
SPAGHETTI MEAT LOAF
|
524
|
+
_A thrifty favorite_
|
525
|
+
|
526
|
+
|
527
|
+
1½ lbs. chopped beef
|
528
|
+
2 tablespoons melted fat
|
529
|
+
1¾ teaspoons salt
|
530
|
+
⅛ teaspoon pepper
|
531
|
+
½ teaspoon sage
|
532
|
+
1 onion, minced
|
533
|
+
1 egg, slightly beaten
|
534
|
+
1 can Franco-American Spaghetti, chopped fine
|
535
|
+
|
536
|
+
Mix meat and fat with seasonings. Add chopped spaghetti and slightly
|
537
|
+
beaten egg, mixing well. Shape into a loaf and bake in greased baking
|
538
|
+
pan in moderate oven (350° F.) for 50 minutes. If desired, thicken
|
539
|
+
juices in pan with flour and add hot water to make a gravy. Delicious
|
540
|
+
with spinach and creamed carrots. For dessert, bake a plain cake at same
|
541
|
+
time as meat loaf and serve with hot fruit or butterscotch sauce.
|
542
|
+
|
543
|
+
|
544
|
+
|
545
|
+
|
546
|
+
BACON SCALLOP
|
547
|
+
_An easy way to make a tasty dinner_
|
548
|
+
|
549
|
+
|
550
|
+
8 slices Canadian bacon
|
551
|
+
1 can Franco-American Spaghetti
|
552
|
+
1 can Campbell’s Pepper Pot Soup
|
553
|
+
¼ cup hot water
|
554
|
+
Buttered bread crumbs
|
555
|
+
|
556
|
+
Panbroil Canadian bacon slightly. Mix hot water with soup and add to
|
557
|
+
spaghetti. In shallow, greased baking dish put alternate layers of
|
558
|
+
spaghetti mixture and bacon. Cover with buttered crumbs and bake in
|
559
|
+
moderately hot oven (375° F.) about 30 minutes, till heated through and
|
560
|
+
browned on top. Delicious served with buttered green cabbage, pickled
|
561
|
+
beets and banana-gingerbread shortcake for dessert.
|
562
|
+
|
563
|
+
[Illustration: I’VE FOUND THE WAY TO KEEP FOOD BILLS DOWN—YET SERVE
|
564
|
+
MEALS WE ENJOY]
|
565
|
+
|
566
|
+
|
567
|
+
|
568
|
+
|
569
|
+
CASSEROLE OF VEAL
|
570
|
+
_A tempting dish for cool days_
|
571
|
+
|
572
|
+
|
573
|
+
1 slice salt pork
|
574
|
+
2 lbs. breast of veal
|
575
|
+
1 teaspoon salt
|
576
|
+
1 can Franco-American Spaghetti sauce
|
577
|
+
6 small cooked carrots
|
578
|
+
1 cup cooked green peas or string beans
|
579
|
+
1 teaspoon Worcestershire sauce
|
580
|
+
Buttered bread crumbs
|
581
|
+
|
582
|
+
[Illustration: SURE, BOB, BRING HIM HOME. WE’LL HAVE
|
583
|
+
FRANCO-AMERICAN]
|
584
|
+
|
585
|
+
Dice the salt pork and melt out the fat. Cut up veal and sear in hot
|
586
|
+
fat. Add salt and hot water to cover. Simmer, closely covered, for one
|
587
|
+
hour. Chop spaghetti and mix with vegetables and veal. Put in greased
|
588
|
+
casserole. Thicken 1 cup of the meat stock with 2 tablespoons of flour;
|
589
|
+
add Worcestershire sauce. Pour over other ingredients. Cover with
|
590
|
+
buttered bread crumbs and bake in moderate oven (350° F.) for half an
|
591
|
+
hour, till dish is heated through and crumbs are browned.
|
592
|
+
|
593
|
+
|
594
|
+
|
595
|
+
|
596
|
+
TEMPTING FRIDAY LOAF
|
597
|
+
_A grand emergency dish, too_
|
598
|
+
|
599
|
+
|
600
|
+
1 can Franco-American Spaghetti
|
601
|
+
2 cups red salmon, flaked
|
602
|
+
2 eggs, slightly beaten
|
603
|
+
1 tablespoon parsley, chopped
|
604
|
+
¾ teaspoon salt
|
605
|
+
⅛ teaspoon pepper
|
606
|
+
2 tablespoons melted butter
|
607
|
+
|
608
|
+
Chop spaghetti and mix well with other ingredients. Pack in greased loaf
|
609
|
+
pan and bake in moderately hot oven (375° F.) for 30 minutes. Serve with
|
610
|
+
beet greens and buttered parsnips. Cup cakes may be baked at same time
|
611
|
+
as loaf and served with hot nutmeg or fruit sauce.
|
612
|
+
|
613
|
+
|
614
|
+
|
615
|
+
|
616
|
+
SPANISH SPAGHETTI
|
617
|
+
_Tastes as good as it looks!_
|
618
|
+
|
619
|
+
|
620
|
+
3 tablespoons fat
|
621
|
+
1 medium-sized onion, minced
|
622
|
+
¾ lb. hamburger
|
623
|
+
1 cup celery, cut fine
|
624
|
+
2 tablespoons pimiento, chopped
|
625
|
+
1 green pepper, chopped
|
626
|
+
1¼ teaspoons salt
|
627
|
+
1 teaspoon paprika
|
628
|
+
1⅓ cups hot water
|
629
|
+
1 can Franco-American Spaghetti
|
630
|
+
|
631
|
+
Cook onion in fat till yellow. Add hamburger and brown. Mix with green
|
632
|
+
pepper, pimiento, seasonings, celery and water. Cook 15 minutes. Add
|
633
|
+
Franco-American Spaghetti and cook 10 minutes more. Serve with sliced
|
634
|
+
buttered carrots; baked red cinnamon apples for dessert.
|
635
|
+
|
636
|
+
|
637
|
+
|
638
|
+
|
639
|
+
FRANCO-AMERICAN OMELET
|
640
|
+
_New and different_
|
641
|
+
|
642
|
+
|
643
|
+
3 eggs
|
644
|
+
¾ teaspoon salt
|
645
|
+
⅛ teaspoon pepper
|
646
|
+
1 tablespoon chopped parsley
|
647
|
+
1 can Franco-American Spaghetti, chopped
|
648
|
+
1 tablespoon butter
|
649
|
+
|
650
|
+
Separate yolks and whites. Add seasonings to yolks, beating till thick
|
651
|
+
and lemon colored. Chop Franco-American Spaghetti and mix with egg
|
652
|
+
yolks. Beat whites till stiff, but not dry, and fold into first mixture
|
653
|
+
till well blended. Heat omelet pan and butter bottom and sides. Spread
|
654
|
+
omelet evenly, cooking over low heat till delicately browned and puffy.
|
655
|
+
Set in oven a few minutes to dry off top. Fold and turn on hot platter.
|
656
|
+
Serve with salad greens, and fruit gelatine with whipped cream for
|
657
|
+
dessert.
|
658
|
+
|
659
|
+
[Illustration: SAY, THIS IS WHAT I CALL A MILLIONAIRE’S DISH!]
|
660
|
+
|
661
|
+
|
662
|
+
|
663
|
+
|
664
|
+
FRENCH MOUSSE
|
665
|
+
|
666
|
+
|
667
|
+
½ cup scalded milk
|
668
|
+
¾ cup soft bread crumbs
|
669
|
+
¼ cup melted butter
|
670
|
+
1½ tablespoons minced onion
|
671
|
+
¾ cup grated cheese
|
672
|
+
1½ tablespoons chopped parsley
|
673
|
+
1 teaspoon salt
|
674
|
+
½ teaspoon paprika
|
675
|
+
3 eggs, well beaten
|
676
|
+
2 cans Franco-American Spaghetti
|
677
|
+
|
678
|
+
Pour scalded milk over bread crumbs. Add butter, onion, parsley, grated
|
679
|
+
cheese and seasonings. Add well-beaten eggs. Put spaghetti in
|
680
|
+
well-buttered glass loaf dish or baking dish and pour cheese mixture
|
681
|
+
over it. Bake in moderate oven (350° F.) till firm (about 50 minutes).
|
682
|
+
Serve with mushroom sauce (below). Delicious with green peas.
|
683
|
+
|
684
|
+
[Illustration: MY WIFE’S A SWELL MANAGER. HER SPAGHETTI MEALS HIT
|
685
|
+
THE SPOT]
|
686
|
+
|
687
|
+
|
688
|
+
|
689
|
+
|
690
|
+
TUNA CAKES with Mushroom Sauce
|
691
|
+
|
692
|
+
|
693
|
+
1 can Franco-American Spaghetti
|
694
|
+
1 egg, beaten
|
695
|
+
1½ cups flaked tuna fish
|
696
|
+
¾ teaspoon salt
|
697
|
+
⅛ teaspoon pepper
|
698
|
+
½ cup water
|
699
|
+
½ cup bread crumbs
|
700
|
+
1 tablespoon butter
|
701
|
+
1 egg, slightly beaten with 1½ tablespoons cold water
|
702
|
+
1 can Campbell’s Cream of Mushroom Soup
|
703
|
+
2 tablespoons chopped pimiento
|
704
|
+
|
705
|
+
Chop spaghetti fine. Mix with beaten egg, flaked tuna fish, salt and
|
706
|
+
pepper. Shape into cakes and dip in crumbs, then in egg and again in
|
707
|
+
crumbs. Chill in refrigerator 20 minutes. Fry in hot fat (375° F.) 1
|
708
|
+
inch deep in heavy frying pan. Drain on absorbent paper. For sauce add
|
709
|
+
water to Campbell’s Cream of Mushroom Soup and heat with butter and
|
710
|
+
pimientos. Serve hot with tuna cakes.
|
711
|
+
|
712
|
+
|
713
|
+
|
714
|
+
|
715
|
+
CASSEROLE OF TONGUE
|
716
|
+
_Unusually tasty_
|
717
|
+
|
718
|
+
|
719
|
+
1 teaspoon prepared mustard
|
720
|
+
1 teaspoon onion juice
|
721
|
+
¾ teaspoon salt
|
722
|
+
1 tablespoon chopped parsley
|
723
|
+
1 cup ground tongue
|
724
|
+
1 can Franco-American Spaghetti
|
725
|
+
¼ cup water
|
726
|
+
Buttered bread crumbs
|
727
|
+
|
728
|
+
Mix seasonings with ground tongue. Then mix with spaghetti and water.
|
729
|
+
Arrange in greased baking dish and cover with buttered crumbs. Bake 25
|
730
|
+
minutes in moderately hot oven (375° F.) till heated through and brown
|
731
|
+
on top. Delicious with spinach and buttered carrots. Serve pineapple
|
732
|
+
gelatine with whipped cream for dessert.
|
733
|
+
|
734
|
+
|
735
|
+
|
736
|
+
|
737
|
+
STUFFED PORK CHOPS
|
738
|
+
_with savory spaghetti_
|
739
|
+
|
740
|
+
|
741
|
+
4 pork chops, cut 1¾ in. thick
|
742
|
+
1 can Franco-American Spaghetti, chopped
|
743
|
+
3 tablespoons diced green pepper
|
744
|
+
1 teaspoon onion juice
|
745
|
+
1 tablespoon melted butter
|
746
|
+
|
747
|
+
Split lean meat in half, cutting to bone. Mix remaining ingredients
|
748
|
+
thoroughly and stuff chops. Draw edges together with one or two
|
749
|
+
toothpicks and dip in flour well seasoned with salt and pepper. Arrange
|
750
|
+
in greased baking pan, with remaining spaghetti mixture around chops,
|
751
|
+
and bake in a hot oven (400° F.) 40 minutes, turning once. Serve with
|
752
|
+
broccoli and Harvard beets; lemon meringue pie for dessert.
|
753
|
+
|
754
|
+
[Illustration: YES INDEED, MADAM I CAN CERTAINLY RECOMMEND
|
755
|
+
FRANCO-AMERICAN]
|
756
|
+
|
757
|
+
|
758
|
+
|
759
|
+
|
760
|
+
JIFFY CHOP PLATE
|
761
|
+
_As zestful as it looks!_
|
762
|
+
|
763
|
+
|
764
|
+
1¼ lbs. sausage cakes or 1 to 1¼ lbs. chopped beef
|
765
|
+
1 teaspoon salt
|
766
|
+
⅛ teaspoon pepper
|
767
|
+
2 teaspoons minced onion
|
768
|
+
2 cans Franco-American Spaghetti
|
769
|
+
Brussels sprouts, peas or asparagus tips
|
770
|
+
|
771
|
+
Fry sausage cakes. Or if beef cakes are preferred, mix chopped beef and
|
772
|
+
seasonings, shape into 8 cakes and panbroil. Meanwhile heat
|
773
|
+
Franco-American Spaghetti and cook whichever vegetable is desired. Heap
|
774
|
+
spaghetti in center of a chop plate or large platter. Around it
|
775
|
+
alternate meat cakes and small mounds of vegetables. Garnish with
|
776
|
+
parsley. Serve with a green salad; lemon tarts and coffee for dessert.
|
777
|
+
|
778
|
+
[Illustration: NO WONDER THE SAUCE IS SO GOOD. ELEVEN COSTLY
|
779
|
+
INGREDIENTS!]
|
780
|
+
|
781
|
+
|
782
|
+
|
783
|
+
|
784
|
+
FRANCO STEAK CASSEROLE
|
785
|
+
_A savory dinner for four hungry people_
|
786
|
+
|
787
|
+
|
788
|
+
¼ cup flour
|
789
|
+
2 teaspoons salt
|
790
|
+
1½ teaspoons paprika
|
791
|
+
½ teaspoon pepper
|
792
|
+
1 lb. round steak, cut in serving pieces
|
793
|
+
⅓ cup fat
|
794
|
+
2 medium-sized onions, sliced
|
795
|
+
2 cans Franco-American Spaghetti
|
796
|
+
1 cup cooked tomatoes, strained
|
797
|
+
1 cup hot water
|
798
|
+
|
799
|
+
Mix flour with seasonings and roll steak in it. Brown onions a little in
|
800
|
+
hot fat and add to tomatoes. Sear meat quickly and put in large greased
|
801
|
+
casserole. Place spaghetti, tomatoes and onions on meat.
|
802
|
+
|
803
|
+
Blend remaining seasoned flour with fat in pan until smooth. Add hot
|
804
|
+
water gradually, stirring till smooth. Strain over casserole mixture and
|
805
|
+
cook in moderate oven (350° F.) for 1½ hours, or till meat is tender.
|
806
|
+
|
807
|
+
|
808
|
+
|
809
|
+
|
810
|
+
A delicious hot meal packed full of nourishment
|
811
|
+
|
812
|
+
|
813
|
+
[Illustration: uncaptioned]
|
814
|
+
|
815
|
+
You know how hard it is to find a food that your children will like, and
|
816
|
+
which is really good for them.
|
817
|
+
|
818
|
+
Franco-American Spaghetti is just that. It is packed with
|
819
|
+
nourishment—rich in proteins to build bone and muscle, and in
|
820
|
+
carbohydrates for quick energy.
|
821
|
+
|
822
|
+
Hundreds of letters from mothers tell us that their children are quick
|
823
|
+
to see the difference between Franco-American and every other
|
824
|
+
ready-cooked spaghetti. Once your family has enjoyed the tasty
|
825
|
+
deliciousness of Franco-American Spaghetti—with the extra-good
|
826
|
+
sauce—they won’t be satisfied with anything else.
|
827
|
+
|
828
|
+
[Illustration: uncaptioned]
|
829
|
+
|
830
|
+
Franco-American
|
831
|
+
SPAGHETTI
|
832
|
+
À LA MILANAISE
|
833
|
+
(TOMATO SAUCE WITH CHEESE)
|
834
|
+
|
835
|
+
THE FRANCO-AMERICAN FOOD COMPANY DIVISION
|
836
|
+
CAMPBELL SOUP COMPANY
|
837
|
+
GENERAL OFFICES, CAMDEN, N.J. U S A
|
838
|
+
|
839
|
+
|
840
|
+
BE SURE YOU GET
|
841
|
+
Franco-American—
|
842
|
+
THE KIND WITH THE
|
843
|
+
_extra good sauce_
|
844
|
+
|
845
|
+
|
846
|
+
|
847
|
+
|
848
|
+
TRANSCRIBER’S NOTES
|
849
|
+
|
850
|
+
|
851
|
+
—Silently corrected a few typos.
|
852
|
+
|
853
|
+
—Retained publication information from the printed edition: this eBook
|
854
|
+
is public-domain in the country of publication.
|
855
|
+
|
856
|
+
—In the text versions only, text in italics is delimited by
|
857
|
+
_underscores_.
|
858
|
+
|
859
|
+
|
860
|
+
|
861
|
+
*** END OF THE PROJECT GUTENBERG EBOOK 30 TEMPTING SPAGHETTI
|
862
|
+
MEALS ***
|
863
|
+
|
864
|
+
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|
865
|
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|
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