[From Every Woman's Cook Book, by Mrs. Chas. F. Moritz (1926) p. 232]

                           SPANISH  SPAGHETTI

2  cups broken spaghetti                       2 slices bacon
¾ cup canned tomatoes (strained)        ½ cup cold water
¾ cup grated yellow cheese                  1 tablespoon flour
 1 tablespoon chopped celery               ¼ teaspoon Worchestershire
 1 tablespoon chopped green pepper      1 teaspoon minced onion
 1 teaspoon salt

   Cook spaghetti as usual in boiling salted water.  While spaghetti
is cooking, fry bacon crisp, remove from skillet and put aside.  Brown
onion and flour in the hot bacon grease, add tomatoes and water.
Let come to boil, add balance of ingredients.  Break bacon in small
pieces, add to sauce, cook ten minutes.  Drain spaghetti.  Put alter-
nate layers of spaghetti and sauce in a buttered baking dish, sprinkle
top with bread crumbs and bits of butter.  Bake in moderate oven
twenty-five to thirty minutes.