Escalloped Spaghettina Recipe

Put a good half cupful of spaghettina, broken in bits, into a saucepan

of boiling water with an even tablespoonful of salt, boil three-quarters

of an hour, turn into a colander and let it drain while the sauce is

being made. Prepare it exactly as for escalloped cauliflower and finish

in the same way.

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