Cook the macaroni, drain, and add the rest of the ingredients. Let simmer thirty minutes. Serve.
MACARONI (SPANISH STYLE)
- Macaroni, 2 cups.
- Onion, 1.
- Cream sauce, 2 cups.
- Salt to taste.
- Eggs, 3.
- Parsley, chopped fine, 1 teaspoonful.
- Dash of nutmeg.
Cook the macaroni in salted water, drain, and chop fine; have the eggs boiled hard and chopped fine, and the onions grated. Mix all together, sprinkle with toasted bread crumbs, and brown in the oven. Serve with tomato or Chili sauce.
MACARONI WITH TOMATO
- Stewed tomatoes, 2 cups.
- Butter, 2 tablespoonfuls.
- Hard-boiled eggs, grated or rubbed through a colander, 1 cup.
- Salt.
- Vegetable stock, 2 cups.
- Macaroni, 2 cups.
Boil the macaroni till tender, drain, and add the stock and tomatoes not strained (they should be put on a sieve and allowed to drain, as the stock will afford sufficient liquid), but chopped, and there should not be enough of them to allow the tomato taste to predominate. Now add to this the hard-boiled eggs, grated or rubbed through a colander. Mix all together, and add a little salt. Pour into a baking-pan about four inches deep, and bake until the mixture is thick. A few lumps of butter sprinkled over the top as it goes to the oven is an improvement.
SCALLOPED MACARONI WITH VEGETABLE OYSTERS
- Vegetable oysters, peeled and sliced, 2 cups.
- Macaroni, 1 cup.
- Rich milk, 2 cups.
- Butter, 1 tablespoonful.
- Salt.
- Eggs, 2.
- Flour, 2 tablespoonfuls.
- Bread crumbs.