Science of food & cookery

Break the macaroni into inch lengths, drop into boiling salted water, and cook until thoroughly done ; then wash, and drain in a colander. Put the butter, the onion, and a little sage or thyme into a saucepan, and stir over the fire for a few moments, but do not brown. Add the tomato, and bring to a boil. Salt to taste. Then pour the hot mixture slowly into the beaten egg, stirring it briskly as it is being poured in. Add the cooked macaroni, pour all into an oiled baking pan, and bake to a light brown. MACARONI AU GRATIN Break macaroni into inch lengths, drop into boiling salted water, and let boil until thoroughly done. Then wash in cold water, and drain well. Mix with enough cream sauce to season. Pour into an oiled baking pan, grate fresh bread crumbs over the top, and press down with a spoon so they become well moistened. Sprinkle over with rich cream or small pieces of vegetable butter, and bake to a nice brown.- MACARONI EGG SAUCE Prepare the macaroni in the same manner as for macaroni au gratin. Add a few chopped hard-boiled eggs, working them into the creamed macaroni with a fork, and bake to a light brown. MACARONI CREOLE Cook the macaroni the same as for the preceding recipe, drain, and add sufficient creole sauce (page 159) to season well. Put into an oiled baking pan, let simmer in the oven for y2 hour, and serve. MACARONI IN TOMATO Use the recipe given for spaghetti in tomato, and substitute macaroni in the place of spaghetti. MACARONI WITH NEW PEAS Season well cooked macaroni with a little rich cream, or with canned milk and vegetable butter. Heat in a covered saucepan for 20 minutes, and serve with a spoonful of peas at one side, or mix the peas with the macaroni just before serving. BAKED MACARONI AND OLIVES 1 cup uncooked macaroni 2 cups of water in which the l/2 cup chopped ripe olives macaroni was cooked 2 tablespoons chopped onion 2 tablespoons vegetable oil 4 tablespoons tomato ' 4 tablespoons flour Salt and celery salt to taste Break the macaroni into 1/4-inch lengths, drop into boiling salted water, and cook until it is well done. Put the oil into a small pan on the stove, and when hot, add the flour, and stir until browned. Then add the onion and the chopped olives, and let them .cook a few minutes. Then add the macaroni water and the tomato. Let it boil 5 minutes. Have the macaroni well drained ; and while it is hot, put it into the gravy. Turn into a baking dish, grate a few fresh bread crumbs over the top, and with a spoon press them down so they become moistened through. Bake until a nice brown. NOODLES AU GRATIN Sprinkle the noodles given on page 264 into boiling salted water, and let boil gently for 15 or 20 minutes. Drain well, mix with a good cream sauce or rich cream, and bake the same as macaroni au gratin. PEAS WITH NOODLES 2 cups green peas 2 tablespoons rich cream 2 cups water (preferably Noodles (page 264) potato water) Salt to taste