1 1/2 pounds macaroni 12 beaten eggs 4 teaspoons salt 2 teaspoons paprika

1 or more pounds cheese 3 1/2 quarts milk 6 tbspns. barley flour 6 tablespoons fat

Cook macaroni without breaking more than necessary, following usual directions for boiling, then cut in one-fourth inch pieces. Melt fat, add flour, and stir into hot milk, stirring until smooth. Add macaroni, cheese, seasonings. Cool, and add to well-beaten eggs. Turn into oiled baking dishes, set in pans of hot water or on asbestos mats; bake sixty minutes or longer in very slow oven. Serve at once with White Sauce II or Plain Tomato Sauce. Boiled samp may be used in place of macaroni. It should be drained and the water used in the sauce.