Food For Thought Pancakes And Spaghetti

Press, Volume CIV, Issue 30715, 2 April 1965, Page 2

Food For Thought Pancakes And Spaghetti

I By

ALAN TREMAIN

Layers of pancakes and spaghetti make up. this tasty dish for a Sunday night’s tea round the fire. It is easy and quick to make so will not keep the eook tn the kitchen too long. This is a very satisfying dish and will need no course to follow. You Will Need: 1 16oz tin of spaghetti 9 oz flour 3 level teaspoons baking powder 1 teaspoon salt Pinch pepper With pinch of red pepper if you have some 6 oz shreeded suet 1 small onion

Pinch of mixed herbs 6 tablespoons milk Method: Sift the flour, baking powder and salt into a basin, finely chop the onion and add. Next add the pepper, suet, herbs and mix together to form a fairly firm dough with the milk. Divide into four, roll out and cut into a seven-inch round, with a sponge tin. Heat a little butter in a frying pan and fry each pancake until golden brown on both sides and slightly risen. Take a hot plate, one pancake, some spaghetti, , another pancake, some more spaghetti and so on finishing with spaghetti. Cut into four quarters to serve.