Macaroni And Ham

Boil half a pound of macaroni tender in hot, salted water. Drain and rinse in cold water and cut into inch lengths. Make a roux of a tablespoonful of flour, stirred smooth, in one of hot butter over the fire; thin with a cupful of scalding milk, heated, with a bit of soda to prevent curdling. Put into this the macaroni, and a cupful of cold, boiled ham, minced fine and seasoned with a saltspoonful of dry mustard and a dash of cayenne. Lastly, stir in a well-beaten egg. Pour the mixture into a buttered bake-dish, sift cracker-crumbs and grated cheese over all, and cook, covered, in a steady oven, half an hour. Uncover and brown.

Baked Macaroni And Tomato

An Italian Recipe.

Boil half a pound of macaroni twenty minutes, or until tender; drain and rinse quickly in cold water; lay it out upon a board and with a sharp knife cut into inch lengths. Butter a bake-dish and cover the bottom with macaroni; season with bits of butter, paprica, salt, a few drops of onion-juice, and scatter over it a large spoonful of Parmesan cheese. Upon this lay a stratum of stewed, seasoned, and strained tomatoes, then more macaroni, and so on, until the dish is full. Cover with the tomato sauce, and sift fine crumbs over all with bits of butter on top. You will need a cupful of the sauce for this dishful. Bake, covered, half an hour, then brown.

Sauce For The Above

Stew a cupful of chopped tomatoes with a teaspoonful of grated onion and half a teaspoonful of mixed cloves and mace (ground).

Make a brown roux of a tablespoonful of butter and the same of flour; when it is smooth add the stewed tomatoes, cook one minute, and rub them through a colander. Turn the macaroni upside down upon a deep dish, pour the sauce over it, leave it in the oven for a moment and serve. Send around grated cheese with it.

Stewed Macaroni A La Turque

Break half a pound of macaroni into two-inch lengths; boil in hot, salted water twenty minutes, or until clear; drain, rinse in cold water, and spread upon a dish to cool, separating the tubes that they may not stick together. Have ready a cupful of stewed and strained tomatoes, seasoned with butter, sugar, paprica, and salt. When cooked and strained add three tablespoon fuls of pine-nuts, or, if you cannot get them, of almonds, blanched and chopped. Cook five minutes after it reaches the boil, stir in three tablespoon fuls of consomme or of strong stock and the macaroni. Bring slowly to a gentle boil, and as soon as it begins, take up and dish.

Pass grated cheese with it. You can serve it as a vegetable with roast beef, or make a separate course of it, as in the foreign restaurants.

Spaghetti is nice when prepared in the same way.