CARROT CROQUETTES
Wash and scrape a sufficient number of carrots; stew them until very soft, drain and mash and season with salt, pepper, and butter; then bind together with the yolk of an egg. When cool enough to handle, shape into balls, dredge with brown bread-crumbs, and fry in deep fat till brown. Serve up with parsley.
MACARONI
6 long pieces of macaroni.
1 cup of white sauce.
½ pound of cheese.
Pepper and salt.
Break up the macaroni into small pieces, and boil fifteen minutes in salted water, shaking the saucepan often. Pour off the water. Butter a dish, put in a layer of macaroni, a good sprinkle of salt, then a very little white sauce, and a layer of grated cheese, sprinkled over with a tiny dusting of pepper; only use a tiny bit. Then cover with a thin layer of white sauce, and so on till the dish is full, with the last layer of white sauce covered with an extra thick one of the cheese. Bake till brown.
Margaret’s mother got this recipe in Paris, and she thought it a very nice one.
After the soup, meat, and vegetables at dinner came the salad; for this Margaret almost always had lettuce, with French dressing, as mayonnaise seemed too heavy for dinner. Sometimes she had nice watercress; very occasionally she had celery with mayonnaise.