October 3, 1942 The Spaghetti, The Eggs, The Machinist and The Black-out Rules

Dear Mother & Daddy,

"Wednesday evening we went to Claude Fawcetts' for an Italian spaghetti supper.  He cooked the spaghetti and it was real good.  It was in awfully long strings and we had to wind the stuff around and around our forks. I had never eaten any but it was good and fairly easy to eat.  They had a whole plateful of this with a thick meat sauce and for each of us, a salad of lettuce, tomatoes and cucumbers with French dressing,  Jewish bread (which were big, hard buns), lemon pie and coffee.

I still have one egg left.  Big eggs are .59 a dozen here.  You can buy pullet eggs for about .35.  They claim that they are strictly fresh but they look awfully slick for fresh eggs.  Cut-up chickens are .79 each.

I guess I told you that Mr. Hunt (our landlord) is a machinist at the Winchester plant.  He gave us tickets Monday night to see Harry James & his band (a famous band) broadcast.  The program is sponsored by the Coca-Cola Company and they hire different bands to entertain soldiers, sailors and war workers.

Black-out rules are pretty strict.  You have to cover the upper third of the car's headlights with black tape and drive with dim lights.  You can't have lights on too close to the windows and blinds have to be drawn when lights are on. "

Love,
B & Bonnie



Connecticut Spaghetti Sauce

Brown 1-1/2 lbs. ground beef in 1/2 cup oil.
Add the following:  1-1/2 cup chopped onion, 1/2 chopped green pepper, 1- 6 oz. can tomato paste, 2 no. 2 cans tomatoes, 1 t salt, 1/4 t powdered garlic, and 1 t sugar.
Simmer for a long time until done and ready to use.
Mix with 1 lb. cooked spaghetti.