MACARONI AND KORNLET
- Macaroni, raw, 1 cup.
- Cream or rich milk, ¾ cup.
- Kornlet, ¾ cup.
- Salt to taste.
Break the macaroni in one-inch lengths and boil in salted water till tender. Drain, add the kornlet, cream, and salt. Mix thoroughly, spread in a baking-pan, and bake a light brown. There should be enough kornlet and cream to cover the macaroni smoothly, and it should not be too moist when done.
MACARONI WITH TOMATO SAUCE
- Macaroni, raw, 1 cup.
- Flour,1 tablespoonful.
- Cream, ½ cup.
- Tomatoes, stewed and strained, 2 cups.
- Salt to taste.
Break the macaroni into one-inch lengths and boil in salted water till thoroughly done. Boil tomatoes and thicken with flour, rubbed smooth in a little water. Add the cream, which should be hot, and salt to taste. Drain the macaroni, pour the sauce over, mix well, and serve. The cream may be omitted if preferred.
MACARONI CUTLETS
- Macaroni, raw, 1 cup.
- Flour, 2 heaping tablespoonfuls.
- Minced protose, 1 cup.
- Salt to taste.
- Milk, 1 cup.
- Egg, 1.
- Bread crumbs.
Boil the macaroni in salted water till done, drain, and chop fine. Boil the milk and thicken with the flour; stir in the well-beaten egg; beat thoroughly. Add the macaroni, protose, and salt, and make stiff with the bread crumbs, so that it can be made into cutlets. Make into any shape desired. Put into an oiled pan and bake till nicely browned. Serve with tomato or cream sauce.