Egg Macaroni

Macaroni, 1 cups. Eggs, hard-boiled, 3. Cream gravy, 2 cups. Bread crumbs.

Break macaroni into one-inch lengths and boil in salted water till tender. Drain and wash with cold water. Put into a baking dish and sprinkle over it the hard-boiled eggs chopped fine. Stir into cream gravy, made from rich milk, sprinkle top with bread crumbs. Bake until nicely browned.

Baked Macaroni With Egg Sauce

Macaroni, 2 cups. Milk, 3 cups. Granola.

Eggs, 4.

Salt, 1 table spoonful.

Break the macaroni into inch lengths and boil in salted water thirty to thirty-five minutes. Drain, turn it into a deep pan. Pour over this a custard made with the milk, beaten eggs, and salt. Sprinkle with granola on top, and bake in a moderate oven thirty minutes.

Macaroni With Apple

Butter a deep baking-dish and put in a layer of mashed and sweetened apple sauce. Grate a little nutmeg over and add a layer of cooked macaroni. Repeat till the dish is full, finishing with the apple sauce. Bake till the apples are slightly browned. Serve with sweetened cream, seasoned with nutmeg. May be served as a dessert.

Macaroni And Cheese (Vegetarian Style No. I)

Macaroni, 2 cups. Egg sauce, 1 cup. Sour cream, cup. Granola.

Break the macaroni into inch lengths and boil in salted water until tender. Drain and mix in a little granola. Add the sour cream or thick sour milk and about one cup of egg sauce. (See egg sauce recipe, page 156.) Season to taste and bake.

Macaroni And Cheese (Vegetarian Style No. 2)

Macaroni, 2 cups.

Cottage cheese, 1 cups.

Milk.

Butter, 1 tablespoonful.

Bread crumbs.

Break the macaroni and cook in salted water until about half done. Drain and pour over it enough milk to cover, and simmer until done. Add the cottage cheese and butter and mix thoroughly. Pour into baking-pan, sprinkle with bread crumbs, and bake.

Macaroni With Granola

Macaroni, raw, 2 cups. Granola, cup. Salt to taste. Cream sauce, 2 cups. Butter, 1 tablespoonful.

Cook the macaroni till tender; drain, put one-half in a baking-pan, sprinkle on one-half of the granola, and cover with one-half of the gravy. Repeat with the remainder, making two layers. Bake until nicely browned.

Macaroni Croquettes

Macaroni, raw, 2 cups.

Butter, 1 tablespoonful.

Egg yolks, 2.

Milk, 1 cup.

Flour, 2 tablespoonfuls.

Salt to taste. Boil the macaroni in salted water until tender, drain, and chop fine. Heat the milk; when boiling, add the butter and flour, that have been rubbed together until smooth; stir until thick, remove from the range, and stir in quickly the beaten yolks of the eggs. Mix this sauce with the macaroni, season with salt, turn out into a flat pan, and let cool.

When cold, form into croquettes, egg, crumb, and bake.

Macaroni Neapolitaine

Vegetable stock, 3 cups. Diced protose, pound. Macaroni, raw, 1 cup. Salt to taste.

Cook the macaroni, drain, and add the rest of the ingredients. Let simmer thirty minutes. Serve.

Macaroni (Spanish Style)

Macaroni, 2 cups. Onion, 1.

Cream sauce, 2 cups. Salt to taste.

Parsley, chopped fine, 1 teaspoonful. Dash of nutmeg.

Cook the macaroni in salted water, drain, and chop fine; have the eggs boiled hard and chopped fine, and the onions grated. Mix all together, sprinkle with toasted bread crumbs, and brown in the oven. Serve with tomato or Chili sauce.

Macaroni With Tomato

Stewed tomatoes, 2 cups.

Butter, 2 tablespoonfuls.

Hard-boiled eggs, grated or rubbed through a colander, 1 cup. Salt.

Vegetable stock, 2 cups. Macaroni, 2 cups.

Boil the macaroni till tender, drain, and add the stock and tomatoes not strained (they should be put on a sieve and allowed to drain, as the stock will afford sufficient liquid), but chopped, and there should not be enough of them to allow the tomato taste to predominate. Now add to this the hard-boiled eggs, grated or rubbed through a colander. Mix all together, and add a little salt. Pour into a baking-pan about four inches deep, and bake until the mixture is thick. A few lumps of butter sprinkled over the top as it goes to the oven is an improvement.

Scalloped Macaroni With Vegetable Oysters

Vegetable oysters, peeled and sliced, 2 cups.

Macaroni, 1 cup.

Rich milk, 2 cups.

Butter, 1 tablespoonful.

Salt.

Eggs, 2.

Flour, 2 tablespoonfuls.

Bread crumbs.

Boil the macaroni and vegetable oysters separately, and drain. Then place same in alternate layers in a pan. Pour over this a gravy made of the milk, flour, eggs, butter, and salt. Stir carefully so as to get the gravy mixed through thoroughly. Sprinkle a few bread crumbs on top and bake in a quick oven till nicely browned.

Spaghetti In Tomato Sauce

Broken spaghetti, 2 cups. Flour, 2 tablespoonfuls. Bay leaves, 2. Onion, minced, 1. Tomatoes, 4 cups.

Break the spaghetti into small pieces and boil until well done. Pour over this tomato sauce, made as follows: Brown the minced onion in a little oil, stir in the flour, and add tomatoes, bay leaves, and salt to taste. Let boil, and strain.