For filling, cut into dice, three hard boiled eggs, season with salt, cayenne, and chopped parsley; add two tablespoonfuls of mushrooms cut in half; mix with enough well seasoned brown sauce to moisten well; fill the little croustades and serve; pass more of the filling or sauce in a gravy boat.
RICE CROQUETTES.
One cupful of rice, boiled in one pint of milk and one of water until tender. While boiling, add butter the size of an egg, two teaspoonfuls of sugar, three eggs, and the juice and grated peel of one lemon. Mix well, make into rolls a finger long, and dip first into yolks of two eggs, well beaten, then into cracker crumbs, and fry in hot cocoanut butter.
ITALIAN MACARONI.
Boil one third of a package of macaroni in salted water until tender, drain and rinse in cold water; heat and cover with tomato sauce (see sauces and gravies).
MACARONI PIE.
Boil a quarter of a pound of macaroni in water until quite soft; pour off the water; add half a pint of milk, a quarter of a pound of grated cheese, a piece of butter, a very little mustard, salt, a pinch of cayenne, and a dust of white pepper. Let it boil for a minute, then bake in a dish lined with rich crust. The crust should be brushed with the white of egg to keep it dry.
MACARONI CHEESE.
Take the quantity of macaroni required to fill a baking dish two thirds full, and boil until tender in salted water, drain through a colander and rinse in cold water, place in baking dish with half a cupful of milk if quantity used is small, a whole cupful if two quart dish is to be filled, add cupful of grated cheese, pinch of soda and dash of cayenne; bake a delicate brown.