Cheese and its economical uses in the diet

by C. F. Langworthy; Caroline Louisa Hunt

Macaroni and Cheese No. 2.

A good way to prepare macaroni and cheese is to make a rich cheese sauce and heat the macaroni in it. (See p. [23].) The mixture is usually covered with buttered crumbs and browned in the oven. The advantage of this way of preparing the dish, however, is that it is unnecessary to have a hot oven, as the sauce and macaroni may be reheated on the top of the stove.

Macaroni with Cheese and Tomato Sauce.

Boiled macaroni may be heated in tomato sauce and sprinkled with grated cheese just before serving.

Italian Macaroni and Cheese.

1 cupful of macaroni broken into small pieces.	2 cloves.
2 quarts of boiling salted water.	1½ cupfuls of tomato sauce.
½ onion.	½ cupful or more of grated cheese.

Cook the macaroni in the boiling salted water with the onion and cloves. Drain, remove the onion and cloves, reheat in tomato sauce, and serve with grated cheese.

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.