MACARONI

V3 or 16 cupful macaroni 2 dry red peppers

1 small handful salt 1 large onion

2 tablespoonfuls oil 2 eggs

1 tablespoonful butter 1 cupful grated cheese

114 Ibs. round steak

Pour boiling salted water over macaroni and let boil until
rather soft, then put in colander and run cold water over. Have
in a good sized sauce pan 2 tablespoonfuls oil, 1 tablespoonful
butter; also broth from round steak. Broth is made by cutting
steak into small pieces and frying; as it begins to brown, pour
on | cupful water, cover quickly and allow to cook a few minutes,
then pour off broth; repeat this 2 or 3 times. Cook macaroni in
this broth till soft; add red pepper and juice of 1 onion boiled in
1 cupful of water. When ready to serve cover with grated cheese
and chopped egg. Dried mushrooms boiled and their broth are
sometimes added.

Spaghetti and Noodles may be cooked in this manner.

—Mrs. Peter Haldane (Edinburgh)
MACARONI CROQUETTES

One pint cold boiled macaroni; heat and moisten with thick
white sauce, given below; add the beaten yolk of 1 egg, 2 table-
spoonfuls grated cheese and salt and pepper. Sauce: 1 pint hot
cream, 2 even tablespoonfuls butter, 4 heaping tablespoonfuls flour

or 2 ounces cornstarch, % teaspoonful salt, 4% teaspoonful white

pepper, % teaspoonful celery salt, 14 teaspoonful cayenne pepper.
Cook in double boiler until thick. —Mrs. Norman Whittall
MACARONI JAMBALAYA
4 ozs. elbow macaroni, or 1 cupful 1 onion
stick macaroni broken in inch 1 cupful canned tomatoes
lengths 1 teaspoonful salt
1 green pepper 16 teaspoonful paprika
3 hard-cooked eggs Parmesan cheese

2 tablespoonfuls butter

Boil the macaroni for half an hour, drain, rinse with cold water
and drain again thoroughly. In the meantime chop the pepper and
onion and cook with the tomatoes, butter and seasonings for 15
minutes. Then add the macaroni and the egg-whites chopped fine;
let stand to become very hot and serve in a rather flat dish with a
cover, sprinkling the Parmesan cheese, mixed with the egg yolks
which have been passed through a sieve, thickly over the top.

—Mrs. Robert Bidlake
SPANISH RICE

Take ™% cupful rice, 2 small onions cut fine. Brown onions in
little sweet oil in skillet. Add to 1% cans tomatoes, % cupful rice
and onion water, 2 tablespoonfuls vinegar, a little salt and pepper.
Cook in double boiler 1 hour. Chopped Pimento and green peppers
when available make this much better. —Mrs. Leon Dreyfus

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