Macaroni With Eggs.

Omit the cheese in the preceding recipe and add two hard-boiled eggs, chopped fine and seasoned with salt and pepper.

Macaroni With Ham.

To the macaroni and sauce add one cup of fine minced ham, seasoned with mustard, and beat one raw egg into the white sauce.

Macaroni With Oysters.

Add one cup of oysters, highly seasoned with salt and pepper, to one pint of macaroni. Moisten with one cup of cream or sauce. Cover with crumbs and bake,

Macaroni Croquettes.

Moisten one pint of boiled macaroni, well drained, and cut fine with one cup of thick, white sauce and one egg beaten. Season with salt and pepper and one-quarter to one-half cup of grated cheese. Shape when cool.

Macaroni With Tomato.

Fry one teaspoon of chopped onion in one tablespoon of butter until slightly colored; add one tablespoon of flour, and when well mixed add gradually one and one-half cups of strained tomato and half a teaspoon of salt. This may be mixed with the macaroni alone, or with the addition of the cheese or the oysters.

The macaroni may be baked or reheated in a double boiler with the tomato sauce.

Macaroni With Rabbit Sauce.

Melt one-fourth pound of cheese, cut in bits, in a double boiler with one-half cup of cream, season with salt, pepper, and mustard, and add one beaten egg. Have one pint of macaroni heated in a little cream and pour the rabbit over it. Sprinkle with coarse crumbs browned in butter.

Noodles.

Break two eggs into a bowl and stir in sifted flour to make a very stiff dough. Knead it until very dry and smooth. Do not add salt, for German cooks think the salt makes them tough and sticky. Divide in convenient portions and roll as thin as paper. Let them dry on a floured cloth for an hour. When dry roll up lightly like a jelly roll and slice off in thin shavings. Then unroll them and dry again. Drop them into rapidly boiling salted water, a few at a time, and cook them ten minutes. Drain and put them in soup, or prepare like macaroni.