Macaroni With Brown Butter

Reheat cooked and drained macaroni in melted butter, cooking until the butter browns. Sprinkle with salt and pepper, season highly with grated Parmesan cheese, and serve.

Macaroni And Oysters

Arrange in alternate layers in a baking-dish cooked, broken, and drained macaroni, and oysters, seasoning with dots of butter and pepper and salt.

Beat together the liquor drained from the oysters, one and one-half cupfuls of milk, and two eggs. Pour over the macaroni, cover with crumbs, dot with butter, and bake for half an hour; or, spread over the top a beaten egg mixed to a smooth paste with crumbs.

Macaroni A La Galli

Rub through a fine sieve a large can of tomatoes and simmer for three hours or until as thick as jelly. Chop fine half a pound of salt pork and a large onion and fry brown and crisp. Mix with the tomatoes, season with salt and cayenne, and pour over cooked macaroni. Serve with grated cheese.

Broiled Mushrooms

Dip cleaned and peeled mushrooms into melted butter, put on ice for fifteen minutes, and broil. Serve with melted butter and lemon-juice; or, broil, basting with bacon fat. If the mushrooms are strongly flavored they may be soaked in cold salted water for a few minutes before broiling.

Mushrooms Baked With Cheese

Parboil two cupfuls of cleaned and trimmed mushrooms in salted water for ten minutes. Butter a baking-dish, put in the drained mushrooms, cover with a cupful of Cream Sauce, and sprinkle thickly with grated Parmesan or Swiss cheese. Cover with buttered crumbs and bake brown.

Fried Mushrooms

Peel and trim very large fresh mushrooms and fry in oil or butter seasoned with pepper and salt. Serve on small thin slices of toast and put a tea-spoonful of sherry or white wine on each mushroom, or use minced parsley and lemon-juice instead of wine.

Noodles

Beat an egg slightly, with a pinch of salt, and add enough flour to make a very stiff dough. Roll out as thin as possible and dry on a cloth. Roll up tightly and slice downward into very fine strips. Toss lightly with the fingers to separate, and spread out on the board to dry. Keep in covered jars for future use.

Baked Noodles

Reheat boiled and drained noodles in milk to cover. Season with melted butter, grated Parmesan cheese, pepper, and nutmeg. Heat thoroughly, put into a baking-dish, sprinkle with crumbs, dot with butter, and brown in the oven. Serve in the same dish; or, arrange boiled and drained noodles in layers in a buttered baking-dish, seasoning each layer with salt, pepper, and grated nutmeg, and sprinkling thickly with grated cheese. Spread fried crumbs over the top, heat thoroughly, and serve.

Noodles Au Gratin

Boil half a pound of noodles for ten minutes in salted water to cover. Drain, and put into a saucepan with two cupfuls of milk or stock, a table-spoonful of butter, and salt, pepper, and grated nutmeg to season. Simmer slowly until the liquid has all been absorbed, then add half a cupful of cream or stock, a tablespoonful of butter, and a quarter of a pound of grated Parmesan cheese. Cook slowly until the cheese is melted and put into a buttered serving-dish. Sprinkle with crumbs and grated cheese and the yolk of a hard-boiled egg pressed through a sieve. Brown in the oven and serve.