Recipe: Red Cross Spaghetti With Tomato Sauce From 1933

RED CROSS SPAGHETTI WITH TOMATO SAUCE FROM 1933

1 (16 oz) pkg Red Cross Spaghetti
2 cups tomatoes (canned)
2 tablespoons butter
2 tablespoons flour
1 onion, sliced
1/2 teaspoonful salt
1/8 teaspoonful ground black pepper
Grated cheese (for serving)

Cook the spaghetti until tender and drain.

Cook the canned tomatoes and onions together 15 minutes. Remove from fire and rub through sieve, reserving the tomato juice.

Melt butter in sauce pan, stir in flour and seasonings and when well mixed add tomato juice. When thick remove from fire and add to Spaghetti.

Serve on hot platter and sprinkle with grated cheese.

Source: Red Cross Spaghetti ad, Milwaukee Journal, Jul 13, 1933