SPAGHETTI WITH TOMATO SAUCE

1% cups uncooked spaghetti (1% Ib.)
1 tablespoon butter or other fat
1% cups strained, cooked tomatoes
small onion, finely chop
YZ cup diced celery
11% teaspoons salt
4 teaspoon pepper
Dash of cayenne
1 green pepper, seeded and chopped
Y, teaspoon Worcestershire Sauce
2 tablespoons Benson’s or Canada
Corn Starch
2 tablespoons cold water
34, to 1 cup grated sharp cheese
Wash spaghetti in cold water, then cover gen-
erously with boiling salted water and let boil
until tender (10 to 20 minutes), stirring fre-
quently to prevent sticking. Drain and add but-
ter. Meantime, prepare sauce by combining the
strained tomatoes, onion, celery, salt, pepper,
cayenne, green pepper, and Worcestershire Sauce,
then stirring in the Benson's or Canada Corn Starch
which has been blended with the water. Place
all over low heat and allow to simmer until full-
flavoured (at least }4 hour, and longer if possible
for best flavour). Pour over drained spaghetti,
turn into heated serving dish and top with grated
cheese. Serves6. Serve with crisp celery and
carrot sticks, or tossed green salad.
Variations:
(1) Sauté tiny meat balls in hot fat until evenly

browned. Add to tomato sauce while simmering. ~

Reduce grated cheese to 4% cup or omit altogether.

(2) Blend 14 to % cup butter or 1/3 cup Mazola
with the drained spaghetti, add seasonings to taste,
turn into heated serving dish and top with grated
sharp cheese.

WELSH RAREBIT

144 tablespoons Benson’s or Canada
Corn Starch
2 tablespoons butter or other fat,
melted
1% cups milk
1% cups grated sharp cheese
VY teaspoon salt
ly teaspoon pepper
YY teaspoon paprika
Dash cayenne
Y% teaspoon dry mustard
1 tablespoon chopped parsley
Blend Benson's or Canada Corn Starch with melted
fat in m8 of double boiler over boiling water.
Add milk gradually, stirring until sauce has
thickened. Add grated cheese and stir until
melted. Add seasonings and parsley (as stated,
or to taste). Serve hot over lightly buttered,
fresh hot toast cut into fingers or circles, or over
heated, crisp soda crackers. Serve with crisp
celery and carrot sticks, tossed green salad, or
broiled tomatoes, dusted with salt and pepper.
Serves 4 to 6. ,
Tomato Rarebit: Add 4% to 34 cup cooked
tomatoes to above recipe.

WHITE SAUCE

(Basic Recipe)
3 tablespoons butter or other fat
2 tablespoons Benson’s or Canada
Corn Starch
1 teaspoon salt
Dash pepper
Dash Worcestershire Sauce
2 cups milk
Method I: Melt fat in saucepan; blend in Benson's
or Canada Corn Starch and seasonings. Let bubble
over very low heat for 3 minutes. Add milk
slowly and cook uatil smooth and thick, stirring
constantly.

_ Method Il; Melt fat in top part of double boiler,

over direct heat; blend in Benson's or Canada Corn
Starch and seasonings. Let bubble over low heat
for 3 minutes. Gradually add milk, while stirring
constantly, then place at once over boiling water.
Cook and stir until smooth and thick, then cover,
remove from heat and let stand until ready to use
(if using same day). OR, allow the sauce to cool,
place in a covered container, and keep in a cold
place for future use.

Note: Up to 2/3 of the milk may be replaced
with left-over liquid from cooked vegetables,
meat or fish.

The above White Sauce Recipe is a Medium
White Sauce.

For Thin White Sauce: use 1 to 114 tablespoons
Benson's or Canada Corn Starch and leave other
ingredients as they are.

For Thick White Sauce: use 24% tablespoons
Benson's or Canada Corn Starch and leave other in-
gredients as they are.

TEMPTING VARIATIONS OF THIN
WHITE SAUCE (CREAM SOUPS)

Cream Soups are quickly and easily prepared using
a Thin White Sauce as the foundation. An attrac-
tive variety of soups is possible, and following are
a few suggestions: (Additional seasonings may
be used to taste.)

To every 2 cups seasoned Thin White Sauce,
add, for

(1) Cream of Carrot Soup—84 to 1 cup diced or
mashed cooked carrots and 2 teaspoons scraped
onion.

(2) Cream of Corn Soup—34 to 1 cup chopped
cooked corn; 4% small mf sliced; $e chp Enbed
cooked potatoes. (Increase the quantity of corn
and potatoes for Corn Chowder.)

(3) Cream of Lima Bean Soup—1 cup water, 1
tablespoon chopped onion, 34 cup cooked,
are lima beans, 2 tablespoons chopped pars-
ey.

(4) Cream of Mushroom Soup—34 cup chopped
fried mushrooms.

(5) Cream of Pea Soup—1) cups mashed cooked
peas; 1 tablespoon scraped onion.

(6) Cream of Onion Soup—34 to 1 cup onion pulp
(from steamed or boiled onions) put through a
sieve. Sprinkle top with grated cheese.

(7) Potato Soup—}4 to 34 cup mashed, seasoned
potatoes; 1 tablespoon scraped onion; 2 table-
spoons chopped parsley; 44 cup chopped celery
and additional finely chopped celery tops and
leaves (thoroughly i 0

(8) Cream of Tomato Soup—2 cups cooked to-
matoes; 1 tablespoon minced onion; 14 teaspoon
sugar; 2 whole cloves; salt and pepper (all cooked
together for 5 minutes). Strain brcigte serving.

(9) Cream of Celery, Asparagus or Spinach Soup—
1 cup diced or sieved cooked celery or asparagus;
or 1 cup sieved cooked spinach; 1 tablespoon
minced onion.

Note: A grand way to use up those left-over
vegetables.

TEMPTING VARIATIONS OF MEDIUM
WHITE SAUCE

I—Sauces: To 2 cups seasoned Medium White
Sauce, add, for—

(1) Celery Sauce—1 cup diced, cooked celery.

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