Have two quarts of water boiling in a kettle and
one-third of a pound of spaghetti. Hold a few pieces of the spaghetti at
a time in the water and as the ends soften turn them round and round and
down into the kettle. When all are in the water put on a cover and cook
the spaghetti twenty minutes, then drain.
Make a cream sauce with a rounding tablespoon each of flour and butter
and one cup of cream. Season with one-half teaspoon of salt and a few
grains of pepper. Stir in the spaghetti cut in inch pieces, turn on to a
dish, and sprinkle with finely grated cheese.