The Swedish, French, American cook book

Cook macaroni in water (sufficient to cover it) with some salt untd nice and tender; drain the water off. Make a rich cream sauce from one tablespoon butter, one heaping tablespoon flour, and one and a half cups hot milk. Put the macaroni into the cream sauce and let simmer for a few minutes; season with pepper and salt to taste. Serve in a vegetable dish as a vegetable for luncheon or dinner. Creamed Macaroni {Macaroni, Bechamel,) a la Europeenne Cook macaroni [see recipe: Creamed Macaroni]. Stir one tablespoon butter and one tablespoon flour together to a cream and add to the macaroni; toast around until the butter and flour has thickened to a sauce; season with pepper and salt; add one tablespoon sugar to one pound macaroni, let simmer until ready to serve, then add some rich cream. Put in a vegetable dish, sprinkle with Parmesan cheese. Macaroni with Tomato Sauce, a l’ltalienne Macaroni, Sauce Tomate, a Vltalienne Cook macaroni [see recipe: Creamed Macaroni]; strain the water off. Make a rich tomato sauce. Put one tablespoon butter in a pan; add one heaping tablespoon flour, one and a half cups tomato juice, pepper and salt; beat until creamy; add some rich cream, pour over the macaroni; add half cup grated American cheese (save part of the sauce); let the macaroni cook from five to ten minutes. Dish up on a platter, pour the rest of the sauce over, sprinkle with grated cheese. Serve as a vegetable with cheese at the side, also as an entree. Macaroni au Gratin Boil macaroni [see recipe: Creamed Macaroni]; drain the water off. Put in a pudding dish one layer of macaroni, pepper and salt; then one layer of grated American cheese — and so on, alternately, until the dish is full; pour a small cup milk over the contents, put small dices of buttered bread on top, sprinkle with cheese. Put in oven and bake until golden brown — about thirty minutes. Serve with roast beef. Macaroni Croquettes {Croquettes de Macaroni) Boil macaroni [see recipe: Creamed Macaroni]; put in a drainer, drain the water off, put on a board, sprinkle heavily with grated American cheese, put together in bunches [this must be done while the macaroni is hot]; leave until cold. Then dip in egg and bread crumbs, drop in boiling hot fat. Serve on a paper doily in a vege¬ table dish with any kind of meat for luncheon or dinner. This can also be served as an entree with a rich cheese sauce. Macaroni with Pastry and Tomato Sauce Patisserie au Macaroni, Sauce Tomate Cook macaroni [see recipe: Creamed Macaroni], spread on a board, sprinkle heavily with grated American cheese, cut four inches in length, put in bunches about three inches around. In the meantime, roll the puff pastry nice and thin and cut it in strips. Put a band (about three inches wide) of the puff pastry around the macaroni, fasten the pastry together, let the top strip fold over about one and a half inches, fasten the joining with a little yolk of egg. Put on a baking sheet, bake in a moderately hot oven until the pastry is well done. Brush the pastry over with egg and put in oven again for a few minutes. Arrange on a platter, like cro¬ quettes, one on top of another with a rich tomato sauce all around. SPAGHETTI Is prepared and used in the same way [see recipes: Macaroni]. C NOODLES ( Nouilles ) How to Make Noodles