BAKED MACARONI WITH CHEESE

34 cup macaroni broken in inch

pieces
2 quarts boiling water
1 tablespoon. salt
1 cup grated cheese
1 tablespoon butter

1 table spoon flour

1 cup

V4 teaspoon salt

Few grains pepper

44 cup buttered crumbs

Cook macaroni in boiling salted water 20 minutes or until soft. Drain in Strainer,
pour over it cold water to rinse thoroughly. Add. more salt if needed.

Melt the butter and add flour mixed with seasonings, stir until well blended. Pour
on milk gradually, stirring constantly. Bring to boiling point and boil for 2 minutes.

Put a layer of the boiled macaroni in buttered baking dish, sprinkle with grated
cheese. Repeat until all is used. “Pour over all the white sauce. Cover with buttered
crumbs, and bake in moderately hot oven (375 degrees) until crumbs are brown.

MACARONI A L’ITALIENNE

 &% cup macaroni 1144 cups Tomato

2 quarts boiling salted sauce
water 1% cup grated cheese
% onion 14 tablespoon butter
2 cloves.

The tomato sauce is made by cooking 2 cups of
tomatoes with a slice of onion for 15 minutes and
strain. Melt 3 tablespoons of butter with 3 table-

spoons flour. When well blended add tomato ©

sauce and season with salt and pepper. Bring to
the boiling point.

Cook the macaroni in boiling salted water,
with butter and onion stuck with cloves. Drain,
remove onion, rehead in tomato sauce ane add
cheese.

SPAGHETTI MARINE

1 to 1% teaspoons
curry powder

4 tablespoons butter *% lb. cooked shrimp

4 tablespoons flour 1 teaspoon lemon

114 cups milk Juice

1% teaspoon salt 1 tablespoon chopped
parsley

14 Ib. spaghetti (long
or, short)

Cook spaghetti until tender. Drain and blanch.
Make a cream sauce of the butter, flour and
milk. Add salt, curry powder and shrimp; cook
‘until shrimp is thoroughly hot. Add ‘lemon juice
and parsley. Place spaghetti around edge of plat~
ter as ring. Fill centre with shrimp. Sprinkle
with paprika and garnish with parsley and green
pepper strips. Makes 4 generous servings.

%

BAKED MACARONI WITH CHIPPED

BEEF
14 pound dried beef
2 cups white sauce (Thinly sliced and
3 tablespoons butter- separated Into
tered crumbs. » pieces)

% cup macaroni

Cook macaroni in two quarts of boiling salted:
water until tender. Cover beef with hot water,

let stand 10 minutes and drain. Arrange in but-

tered baking dish alternate layers of macaroni and .
dried beef, having two of each. Pour over sauce.
Cover with crumbs and bake in hot oven until

crumbs are brown,

BAKED MACARONI WITH PHANUT

‘BUTTER
24 cup macaroni 1 teaspoon salt
2 cups milk 54 cup buttered bread |
3144 tablespoons pea- crumbs,
nut butter

Boil macaroni in two quarts of boiling salted
water until tender. Arrange in buttered baking
dish. Heat milk in double boiler and add gradu-
ally to peanut butter. Pour over macaroni, add
salt, cover and bake 40 minutes in moderately
slow oven. Remove cover, sprinkle with crumbs,
and bake until crumbs are brown.

HALIBUT A LA KRAFT

2 cups milk 2 tablespoons flour

2 tablespoons butter 2 cups Kraft Cana-

Salt, pepper and pap- dian Cheese grated
rika ar Nukraft.

Make a sauce with the milk. butter, seasoning ty

caste. When thickened, add the grated cheese.
Arrange half-inch slices of halibut in a buttered
oaking dish, pour the cheese sauce around them
and bake in a moderate oven until the halibut
Is tender. Remove the fish to a crystal service
plate, surround withethe sauce and garnish with
parsley.

Thick pottery cups retain heat better than the thinner wares.