Macaroni Croquettes

Banana And Peanut Salad Bread And Butter

Chocolate

Macaroni Croquettes

Cook 1/4 package macaroni in salt water until it is tender, then drain and chop fine. Heat I c milk and when hot stir into it a paste made from 1 T butter and 2 T flour. Add 1/2 t salt, dash pepper, and cook until thickened, stirring all the time. Beat the yolk of 1 egg well and gradually pour onto it the hot milk mixture. Return to the double boiler and cook a few minutes longer. Add the chopped macaroni, remove from the fire and when cool shape. Beat the white of 1 egg slightly, dip the croquettes first in crumbs, then in the egg white, then in crumbs again. Fry in deep hot fat to a golden brown. Serve with Cheese Sauce.

Cheese Sauce

Melt 1/2 T butter, add 1/2 T each flour and grated cheese, Stir all together, and when well mixed add 1 c milk. Heat, stirring constantly until it comes to the boiling point, then serve on the croquettes.

Banana and Peanut Salad

Peel and cut into quarters 2 chilled bananas, place on lettuce leaves, cover with salad dressing and sprinkle with chopped peanuts. Serve very cold.

Chocolate

Make the same as cocoa on page 13, using grated chocolate instead of cocoa.

Preparing The Meal

About 1/2 h before lunch time shape the macaroni croquettes prepared in the morning after breakfast. Put the milk on to heat for the chocolate, heating enough for the cheese sauce at the same time. Now fry the croquettes and while frying make the Banana and Peanut Salad, cut the bread and butter, and start to make the Cheese Sauce. By this time the croquettes should be done and removed to a pan lined with tissue or some other absorbent paper to drain. Make the chocolate, then finish the Cheese Sauce. Fill the glasses with fresh cold water, and serve the lunch.