56 | Spaghetti with Tomatoes.
—Pour into a saucepan one pint of white broth (No. 99), one pint of tomato sauce (No. 205), and season with half a pinch each of salt and pepper. Let it boil well for ten minutes; then throw in half a pint of cooked spaghetti—cut about three-quarters of an inch in length; cook again for five minutes, tossing them well meanwhile, and serve very hot.