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Spaghetti sauce

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Ingredients/Components

sugar - 1 Tbsp
salt
oregano - 1/2 tsp
basil - 1/2 tsp
cans tomato sauce - 3 oz
pepper to taste - 1 item
olive oil - 2 Tbsp
medium onion, chopped - 1 item
dried parsley - 1/2 tsp
can crushed tomatoes - 1 oz
minced garlic or 1 clove fresh, chopped - 1/8 tsp

How to make spaghetti sauce:

Some old-fashioned recipes tickle the fancy.

One that may tickle yours appears in a book called "How to Cook A Husband" by Elizabeth Strong Worthington, published in 1898 and long out of print. Mrs. Worthington wrote that she came across the recipe in a newspaper clipping that attributed the rule to "A Baltimore Lady."

In the 66 years since Elizabeth Worthington's book, the husband-cooking recipe has cropped up at least once in a decade, usually in a local cookbook compiled by a group of women to aid some worthy cause. But these later versions, if my cookbook reading memory holds good, sometimes stray from the version Mrs. Worthington reprinted. Here it is (1898 Version; By A Baltimore Lady):

A great many husbands are spoiled by mismanagement. Some women go about it as if their husbands were bladders, and blow them up; others keep them constantly in hot water; others let them freeze, by their carelessness and indifference. Some keep them in a stew, by irritating ways and words; others roast them; some keep them in pickle all their lives. Now it is not to be supposed that any husband will be good managed in this way -- turnips wouldn't; onions wouldn't; cabbage heads wouldn't; and husbands won't; but they are really delicious when properly treated.

In selecting your husband you should not be guided by silvery appearance, as in buying mackerel, or by the golden tint, as if you wanted salmon. Be sure to select him yourself, as taste differs. And by the way, don't go to market for him, as the best are always brought to your door.

It is far better to have none, unless you patiently learn to cook him. A preserving kettle of the finest porcelain is the best, but if you have nothing but an earthenware pipkin, it will do, with care.

See the linen, in which you wrap him, is nicely washed and mended, with the required amount of buttons and string, nicely sewed on. Tie him in the kettle with a strong cord called Comfort, as the one called Duty is apt to be weak. They sometimes fly out of the kettle and become burned and crusty on the edges, since, like crabs and oysters, you have to cook them alive.

Make a clear, strong steady fire out of Love, Neatness and Cheerfulness. Set him as near this as seems to agree with him. If he sputters and fizzles, don't be anxious; some husbands do this until they are quite done. Add a little sugar, in the form of what confectioners call Kisses, but no vinegar or pepper on any account. A little spice improves them, but it must be used with judgment.

Don't stick any sharp instrument into him, to see if he is becoming tender. Stir him gently; watching the while lest he should lie too close to the kettle, and so become inert and useless.

You cannot fail to know when he is done. If thus treated, you will find him very digestible, agreeing nicely with you and the children.

Recipe categories: Sauces, Condiments, etc., Italian.

Rating:

3.3

Average rating: 3.3, total votes: 6

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Related ingredients:

milk, water, hamburger, large carton cool whip, graham cracker crusts, large apples, grated, to 15 tomatoes, grated 1/2 extra sharp and 1/2 sharp, cubed cheese such as velveeta, spareribs or pork loin back ribs