Cheese and its economical uses in the diet

by C. F. Langworthy; Caroline Louisa Hunt

Cheese and Macaroni Loaf.

½ cupful of macaroni broken into small pieces.	1 teaspoonful each of chopped onion and parsley.
1 cupful of milk.	3 eggs.
1 cupful of soft bread crumbs.	1 teaspoonful of salt.
1 tablespoonful of butter.	½ cupful of grated cheese.
1 tablespoonful of chopped green pepper.

Cook the macaroni in boiling salted water until tender, and rinse in cold water. Cook the parsley, onion, and pepper in a little water with the butter. Pour off the water or allow it to boil away. Beat the egg white and yolk separately. Mix all the ingredients, cutting and folding in the stiffly beaten whites at the last. Line a quart baking dish with buttered paper; turn the mixture into it; set the baking dish in a pan of hot water, and bake in a moderate oven from one-half to three-fourths of an hour. Serve with tomato sauce.