Place in a chopping bowl and chop very fine. Now place in one-half cup of vegetable cooking oil in a saucepan and add the vegetables. Cook slowly until soft and then add one small can of tomato paste. Blend well and then pour in a bowl or jar and set in a cool place. This mixture will keep in the refrigerator or in a cool place for one week in summer time and from ten to twelve days in winter. This mixture is called tomato aux fine herbes.
Small portions of meat that would be insufficient to serve alone can be utilized in making these dishes. When making gravy, prepare enough so that a cup or more may be set aside to use in the macaroni dishes. Bones, gristle and meat joints left on the serving platter may all be made into stock, from which the various gravies can be made. The Italian cook uses a small piece of meat for flavoring, usually chopping it in small pieces.
MACARONI CUSTARD
Place in a saucepan
Two cups of milk,
One and one-half cups of water,
Six level tablespoons of cornstarch.
Dissolve the starch in the water and add the milk. Bring to a boil and cook for five minutes. Remove from the fire and add
Yolks of two eggs,