SPAGHETTI WITH BAKED FISH

[Welland Tribune  February 20, 1945]

By Betsy Newman

Baked fish or Spaghetti Loaf are good bets for meatless night. You can serve the Spaghetti Loaf with Baked Fish if you like, but the Spaghetti Loaf makes an excellent dish alone.

Today’s Menu
Baked Fish or Spaghetti Loaf
Harvard Beets
Tossed Green Salad
Apricot Upside-Down Cake
Coffee

Spaghetti Loaf
2 cups of spaghetti, broken
1 clove of garlic (may be omitted)
1/2 lb of cheese
1 2/3 cup of milk
2 eggs
3/4 teaspoon of salt
1/4 cup of parsley finely cut
1 tablespoon of grated onion

Boil spaghetti until tender in boiling salted water to which garlic has been added; drain and rinse. Melt cheese in milk over boiling water.
Beat eggs; add salt, parsley, onion, spaghetti and cheese sauce stirring rapidly to prevent hot sauce from cooking eggs. Pour onto greased loaf pan and bake in moderate oven (350 deg F) 1 hour. A sharper cheese may be used if desired, Serves 6.

Apricot Upside-Down Cake
1/2 cup of brown sugar
1/4 cup of butter
3 tablespoons of cold water
1/2 teaspoon of cinnamon
2 cups of cooked, sweetened apricots

Combine brown sugar, butter, cinnamon and water in the bottom of an iron skillet and place in oven until butter is melted; spread mixture evenly over bottom. Place a layer of apricots, cut side down, over syrup.

Batter
1/2 cup of granulated sugar
1/2 cup of shortening
2 eggs, beaten
1/2 cup of milk
1 3/4 cups of flour
1/2 teaspoon of salt
2 1/2 teaspoons of baking powder
1 teaspoon of vanilla

Cream sugar and shortening, add beaten eggs and mix thoroughly; add milk alternately with flour sifted with salt  and baking powder, add vanilla and beat well. Pour batter evenly over fruit, and bake 45 minutes on top grate in a moderate oven (375 deg F). To remove from pan, run spatula or knife around edge of cake and invert pan. Serve warm or cold with cream. Serves 6.
Peaches, prunes, apples or pineapple may be used in place of apricots.