Macaroni

During this time of needed wheat conservation we must not forget when using macaroni, vermicelli and spaghetti that they are wheat products. Cook in an abundance of rapidly boiling, salted water until very tender, about thirty minutes. Drain, saving the liquid for soups or gravies instead of water; flush macaroni with cold water and it is ready to use in many ways. It is a saving of labor and fuel to cook enough of any of these products for two meals, reserving half until the second or third day, and serving it then in a manner entirely different from the dish of the first day. Spaghetti, vermicelli, hominy or rice may be used instead of macaroni in any of these receipts.

Macaroni With Cheese

3 cups cooked macaroni 1/2 cup cheese 1/2 teaspoon salt

1 cup White Sauce No.

One 1/3 cup crumbs

Melt the cheese in the white sauce, adding the salt; pour over macaroni, cover with the crumbs and bake in a slow oven until slightly browned; or mix altogether and heat on top of stove.

Macaroni With Peanuts

3 cups cooked macaroni 1 cup White Sauce No.

One 1/3 cup crumbs

6 tablespoons peanut butter 1/2 teaspoon salt 1/2 cup ground peanuts

Mix peanut butter with white sauce and finish according to directions for Macaroni and Cheese.

Macaroni And Salmon

3 cups cooked macaroni 1 cup White Sauce No.

One 1/3 cup crumbs

1 cup salmon, tuna, or gray fish 1/2 teaspoon salt

Follow directions for Macaroni and Cheese.

Macaroni And Tomatoes

3 cups cooked macaroni 1/3 cup crumbs 1/4 teaspoon sugar

1 cup tomato pulp 1/2 teaspoon salt

Mix macaroni with tomatoes and seasonings, cover with crumbs and bake.

Macaroni, Tomatoes And Cheese

To the receipt for Macaroni and Tomato add 1/2 cup cheese.

Macaroni And Kidney Beans

3 cups cooked macaroni 2 bouillon cubes Heat together.

2 cups kidney beans Salt

Corn Chowder

2 cups corn 2 cooked eggs 2 teaspoons salt 2 cups diced, cooked potatoes

2 cups White Sauce No.

Two 2 cups croutons

Put the corn, potatoes, diced egg whites and salt into the white sauce and heat. Pour over the croutons, and over the top sprinkle the egg yolks, rubbed thru a strainer. Garnish with tiny sprays of parsley.

Vegetable Rarebit

1 cup diced onions 3 cups tomatoes 1 teaspoon sugar 1/2 cup cheese 1 tablespoon butter substitute

3 green peppers or pimentos

1 1/4 teaspoons salt Hot biscuit or toast

Saute onions in butter substitute until light brown, add tomatoes, peppers, and seasonings, simmering until onions are tender. Add ground or cut cheese. As soon as cheese is melted pour over biscuit or toast and serve.

Spanish Rice

2 tablespoons onoi 3 1/2 cups water 1 cup tomato pulp

1 1/4 teaspoons salt

1 cup rice

1 sweet pepper

2 tablespoons butter substitute or bacon fat

Saute the minced onions in the fat, add the water and tomato pulp; when boiling add the salt, diced pepper and washed rice. Cook in tireless or double boiler until rice has absorbed liquid and is perfectly tender. To test take a grain of rice between fingers and rub. If there is found any hard particle, even as bier as a pin point. the rice is not done.