Mazdaznan encyclopedia of dietetics and home cook book

One-half pound macaroni, one cupful of milk, three tablespoonfuls grated cheese, two eggs, two tablespoonfuls whole-wheat flour, two tablespoonfuls olive oil, salt and cayenne pepper to taste. First break the macaroni into bits of about one inch long and boil rapidly for twenty minutes in slightly salted water. When done, put in colander to drain. Put the milk on to boil and stir into it the flour mixed smooth with the olive oil and stir continually until it thickens ; then add a dash or two of cayenne pepper, the cheese and macaroni, and lastly the two beaten eggs. Cook one minute longer and turn into an oiled baking dish to brown in the oven. Serve in same dish. MACARONI-CHEESE CROQUETTES. The above recipe may be used for croquettes. Instead of turning into baking dish when done, turn into a square pan and set away to cool. When cold cut in slices ; dip first in egg, then in cracker-dust, and fry in oil until brown. Serve with tomato sauce. SPAGHETTI WITH TOMATOES. One-half pound spaghetti, one can tomatoes, two tablespoonfuls olive oil, two cloves of garlic, two tablespoonfuls of whole-wheat flour and salt to taste. Take spaghetti in long sticks and put ends into boiling salted water. As they soften, bend and coil in the water without breaking. Boil rapidly for twenty minutes. When done, put into a colander to drain and set the colander in a pan of cold water for ten minutes. This bleaches the spaghetti and makes it white. Open Can of tomatoes ; put on to boil with the garlic cut into small bits. Dissolve the flour in the oil and add to the tomatoes when boiling and stir until thickened. Now oil a covered earthenware baking dish, put spaghetti with tomatoes thoroly mixed thru it into the dish and bake in oven for fifteen minutes. This can be made in the morning and put away until evening, or twenty minutes before serving the dinner ; then set it in oven to bake fifteen to twenty minutes. Serve with bananas fried in olive oil after first being dipped in egg and cornmeal, or thin slices of Oriental bread spread with nut butter and Swiss cheese laid over the nut butter. SPAGHETTI ITALIENNE. Bring a high kettle of water containing two gallons to the boiling point and without breaking set in on ends one pound of solid gluten spaghetti of the fine kind and allow to boil quickly for fifteen minutes, gradually pushing the upper ends under water as the lower descends into the pot by virtue of softness. Now add one tablespoonful of salt and one clove of garlic, allowing to boil for five minutes longer; run thru colander and serve on large platter, sprinkling it all with a thin layer of Roman cheese and pouring a sauce over it all quite thickly, made as follows: SPAGHETTI WITH BROWNED SAUCE. See recipe for Browned Sauce and prepare. As soon as sauce is smooth add the spaghetti as prepared in the preceding recipe and simmer until thoroughly hot. Serve on large platter and cover top with grated Parmesan cheese. Baked sweet potatoes go nicely with this dish. SPAGHETTI SAUCE.