[From Every Woman's Cook Book, by Mrs. Chas. F. Moritz (1926) p. 232-233]

                                SWISS  SPAGHETTI

   4 thick slices sandwich bread           1 cup milk
1/3 lb. yellow cheese (sliced thin)        1 egg
   2 tablespoons butter                        Salt and pepper

   Put two alternate layers each of bread cubes and sliced cheese in a
buttered pudding dish or casserole.  Put bits of butter, salt and pep-
er over each layer.  Beat egg light, stir in milk, pour over contents
of dish.  Bake in fairly hot oven about twenty minutes, browning
top and bottom.

[note: There is no mistake here; the recipe really has no spaghetti in it.]