Baked Macaroni

Break into inch lengths, 1/2 lb. macaroni. Boil it until tender in weak broth. Drain off the liquor, and put the macaroni in a pudding dish that will stand the fire; pour over it a 1/2 cup of the stock in which it was boiled, and put a tablespoon of butter, broken in small pieces, here and there through it. Sift over it fine bread crumbs and grated cheese; dot with bits of butter, and brown it in the oven. - Mrs. J. S. Norris, 1314 Forest Ave., Chicago, 111.

Variation I

Break 1/2 a lb. of macaroni into short lengths; cook until tender in boiling salted water. It must be clear and soft, but not broken. Drain, and put a layer in the bottom of a buttered pudding dish. Dot with butter, sprinkle lightly with cayenne and salt to taste; cover with grated cheese, and on this dispose of another layer of macaroni. Fill the dish in this order, having cheese for the top layer. Pour in a cup of milk, cover, and bake 1/2 an hr. Uncover, and brown. - Mrs. F. A. Lester, Essex Rd., Kenilworth, 111.

Creamed Macaroni On Toast

1 cup thin white sauce, 1 cup boiled macaroni, 1/2 cup grated cheese, 6 slices toast (buttered), add macaroni to sauce, cook for several minutes. Pour over toast, place on baking-pan, dust with cheese, set on top shelf of oven for some time. - Mrs. Jas. M. Northcott, 807 Forest Ave., Wilmette, 111.

Creamed Nut Macaroni

The fresh hickory nuts, or chestnuts, whichever are available, are equally nice for this dish. Allow 1 lb. of nuts to 1 lb. of macaroni. Boil your macaroni in slightly salted water until tender, then drain, and mince, not too finely. Line a buttered baking-dish with grated triscuit or shredded wheat, and a layer of minced nuts, then a layer of macaroni' repeat this until dish is filled. To 1 pt. of cream, add a dash of cayenne, a little salt, and a small piece of butter, boil up and pour over macaroni, and place in the oven to brown slightly. - Dr. Elijah Harris, 1730 Forest Ave., Wilmette, 111.

Macaroni Croquettes

1 pt. of cold boiled rice, macaroni, spaghetti or vermicelli. Heat, and moisten with a little thick white sauce; add the beaten yolk of an egg, 2 tablespoons of grated cheese, and salt and pepper to taste. Cool, shape, roll in crumbs, dip in egg, roll in crumbs again, and fry. - Mrs. Jas. M. Northcott, 807 Forest Ave., Wilmette, 111.

Italian Macaroni

When the macaroni has been boiled and strained, put it in a saucepan with pepper a little butter, and grated cheese. Set it on the fire and keep stirring until the cheese is all melted. Do not let it cook, as the cheese would turn oily. - Mrs. Jas. M. Northcott. 807 Forest Ave., Wilmette. 111.

Mexican Macaroni

Put 1 tablespoon of butter in a saucepan, and when melted, stir into it 1/2 a can of tomatoes, 1 small, sweet, green pepper, seeded and chopped fine, 1 large onion, chopped fine, and 1/2 a teaspoon salt. Cover, and let cook very slowly for about 40 minutes. Then press through a coarse sieve and put in a double boiler to keep hot. Boil 1/4 of a package of macaroni for 20 minutes, drain, and pour over it the hot sauce. - Mrs. D. E. Allen. 423 9th St, Wilmette. l11.

Macaroni Pudding

Yolks of five eggs, beaten with 4 tablespoons of powdered sugar a tumbler of white wine. Boil until thick, add 1 teaspoon vanilla. 1/2 lb. macaroni, arranged on dish, pour over mixture and whites of beaten and sweetened eggs over top. Dress with chopped almonds and citron on top, and set in oven to brown. - Mrs. N. Williams. 4548 Prairie Ave.. Chicago, 111.

Macaroni Or Spaghetti With Tomato Sauce

- Break the macaroni into inch lengths, or the spaghetti into 3-inch lengths: or place the ends of spaghetti in hot water, and coil it as it softens; cover with plenty of water, and boil until soft, about 45 minutes generally being required. Stir often to prevent it sticking to the kettle. Turn into a sieve and drain thoroughly. Place in the serving-dish, and cover with tomato sauce. Also serve grated Parmesan cheese with it. This cheese may also be mixed in with the tomato sauce. - Mrs. F. A. Lester, Essex Rd.. Kenilworth. l11.

Stewed Macaroni And Celery

3/4 lb. celery, 1 qt. boiling water. 1 qt. milk. 2 oz. butter. 1 oz. flour. 1 pt. liquid in which the macaroni and celery have been boiled. Break 1/4 lb. macaroni into pieces about 2 inches long, and put it into 1 qt. of boiling water, with a little salt. Cook for 20 minutes. Wash 2 bunches of celery, and cut it into pieces about 2 inches in length. Put into the saucepan with the macaroni. Add 1 qt. milk, and cook until the celery is tender - about 1 1/2 hrs. Strain. Make a sauce with 2 ozs. of butter and 1 oz. of flour, and 1 pt. of the liquid. Sear son, add the macaroni and celery, and serve. The liquid left over should be used for soups and sauces. - Mrs. Arthur W. Allen, 1029 13th St., Wilmette, 111.

Macaroni And Tomato Dish

Boil macaroni in salted water for 20 minutes, and drain. Have ready 1 cup of onions, fried in gravy or butter, also 1/2 a cup of grated cheese. Put a layer of macaroni in a greased dish, then a layer of cheese, anothe)r of macaroni, then fried onions, and 1 cup or more of tomatoes, if they are not very juicy, then another layer of macaroni and cheese. Sprinkle cracker or bread crumbs over the top, and bake in the oven till a golden brown. - Mrs. D. E. Allen, 423 9th St., Wilmette, 111.