Mexican Macaroni

Macaroni.

Butter, 3 tablespoons. Chopped green peppers, 2 tablespoons.

Chopped onion, 1 tablespoon. Brown stock, 1 small cup. Tomatoes, 1 cup. Salt and paprika.

Boil macaroni in salted water, drain and blanch with cold water. Melt butter and add peppers and onion, cook 5 minutes, then add stock and tomatoes stewed, strained and measured. Season and add macaroni. Heat all well and serve at once.

The Bride, Brighton.

Sour Milk Macaroni

Macaroni, 1/2 pound. Chopped ham, 1/2 pound. Onion, 1.

Butter, 1 tablespoon. Sour milk or cream, 1 pint. Sage cheese, 1/2 pound.

Boil finely broken macaroni in salted water for 20 minutes, drain and add the remaining ingredients. Mix well and bake 45 minutes.

Macaroni And Tomatoes

Macaroni, 3/4 cup.

Onion, 1.

Cracker crumbs, 3/4 cup.

Butter, 2 tablespoons. Tomato juice, 1 1/2 cups. Grated Parmesan cheese, 1/2 cup.

Break macaroni in fine pieces and boil till tender in water into which the onion has been sliced. Drain and add butter immediately. Add tomato juice, strained, seasoned, and slightly thickened, and the grated cheese. Pour into buttered baking dish. Spread with cracker crumbs, sprinkle with melted butter and brown in a hot oven.

Baked Macaroni And Cheese

Elbow macaroni, 1 package. Flour, 1 tablespoon. Melted butter, 2 tablespoons. Salt, 1 teaspoon.

Pepper, 1/2 teaspoon. Milk, 1 1/2 cups. Grated cheese, 2 cups. Bread crumbs.

Boil macaroni in rapidly boiling salted water until tender. Make a white sauce by blending flour, butter and seasoning, adding boil-ing hot milk and letting all boil a moment. Grate young America cheese and measure. When macaroni is done, drain and mix well with cheese and white sauce. Pour in buttered baking dish, cover with buttered bread crumbs and bake until golden brown.

M. R.