1 - 1 1/4 cup rigatoni 1 lb. nutmese 3/4 - 1 lb. trumese
Make a thin nut gravy, simmer in it the stalks of celery, bruised and tied together (for convenience), and the cooked rigatoni. When the sauce is well flavored, remove the celery and add the nut meats cut into convenient pieces; and lastly, a little cream.
Put layers of sliced trumese and nutmese in baking dish and sprinkle finely-sliced celery between. Cover with green corn pudding, p. 116, sprinkle with crumbs and bake 20-30 m. in moderate oven. If canned corn is used bake only long enough to heat through and brown over the top. Serve at once.