Put the spaghettina, broken in small pieces, into a quart of boiling water with the salt. Boil half an hour. Drain the water off and add the milk to the spaghettina, and cook nearly half an hour, until the milk is almost all absorbed. Then make a cream sauce as follows: Put the milk in a saucepan, rub the butter into the flour, adding a little of the warm milk, then stir into the milk on the fire, season with salt and pepper, add the grated cheese (the American Edam cheese is nice for this) and when the sauce is thick turn the spaghettina into it, let it come to a boil, turn out on a dish, and when cool add the egg. Butter a border mould which holds a little more than a pint, sprinkle it with bread crumbs, turn the mixture into it and set the mould into a pan of hot water and bake in a moderate oven twenty-five minutes. Have the tomatoes seasoned to taste and thickened with bread crumbs and the butter. Turn the spaghettina mould out on a platter, fill the center with the stewed tomatoes, garnish with parsley and serve. It makes a very pretty dish and is an excellent pièce de resistance for dinner or luncheon.