Venetian Spaghetti
1 cup cooked spaghetti or macaroni
1 cup carrots
1 cup turnips
1 cup cabbage
2 cups milk
½ cup onions
¼ cup fat
¼ cup flour
1 teaspoon salt
½ cup chopped peanuts
Pepper
Cook spaghetti until tender (about 30 minutes). Cook vegetables until tender in 1 quart water, with 1 teaspoon of salt added. Melt fat, add dry ingredients, add milk gradually and bring to boiling point each time before adding more milk. When all of milk is added, add peanuts. Put in greased baking dish one-half of spaghetti, on top place one-half of vegetables, then one-half of sauce. Repeat, and place in moderately hot oven 30 minutes.