SAUCE FOR MACARONI, FOR RISSOTTO, AND FOR POLENTA
Put into a saucepan one and a half tablespoonfuls of butter. Add a small onion chopped fine and a half clove of garlic. Cook until all are browned; then add three tablespoonfuls of water in which the macaroni was boiled, and a teaspoonful of beef extract. Add, also, three or four soaked mushrooms, and let it simmer for five minutes.
This amount of sauce is enough for a pound of macaroni.
The mushrooms given in this receipt are the dried cèpes, which can be bought by the pound at Italian groceries. They are the best, after the fresh mushrooms, to use for sauces. They should not be cooked longer than five minutes to give their best flavor.
SAUCE FOR MACARONI No. 2
(MRS. MASPERO.)
Make a sauce as directed for No. 1, using in place of the beef extract a cupful of chopped round of beef, and a cupful of tomatoes.
SAUCE FOR MACARONI No. 3
(MRS. MASPERO.)