Cook three ounces of macaroni and then place in a bowl, and season highly. Add
One onion, chopped fine,
Two tablespoons of finely chopped parsley.
Now fill into five pimentos. Place in a baking pan and bake for fifteen minutes. Remove and then place on a hot platter, flattening well; then place one poached egg on each pepper. Cover with cheese sauce and garnish with parsley.
CODDLED EGGS
Place a teaspoon of butter in an egg glass or custard cup. Break in two eggs, then add one teaspoon of butter and place in a cup of cold water. Bring to a boil and cook for three minutes. Lift cups on saucers, dust the eggs lightly with paprika, and serve. Use two eggs for each service.
How to utilize and serve leftover food so there will be no actual waste has perplexed many young housewives, and as one woman writes me: "I try to keep down the leftovers, but every once in so often they just rise up and conquer me."
Every housewife knows that, no matter how carefully she plans there is sure to be a small quantity of leftover meat, gravy or vegetables. And just what to do with them is almost a daily problem. Two essentials are necessary to successfully utilize leftovers: First, good seasoning; second, attractive appearance.
The French excel in serving leftovers because they so thoroughly understand the art of flavoring and seasoning. The French housewife knows very well that she may only have a pot au feu to serve to the family, but the family knows that the delicate, attractive manner in which the food is put on the table would appeal to the epicure, though the table is but a plain ash top, scoured to the whiteness of the snows.