Mary Jane's cook book

Chopped green peppers, 2 tablespoons. Tomatoes, 1 cup. Salt and paprika. Boil macaroni in salted water, drain and blanch with cold water. Melt butter and add peppers and onion, cook 5 minutes, then add stock and tomatoes stewed, strained and measured. Season and add macaroni. Heat all well and serve at once. The Bride, Brighton. SOUR MILK MACARONI. Macaroni, 1/2 pound. Butter, 1 tablespoon. Chopped ham, i/2 pound. Sour milk or cream, 1 pint. Onion, 1. Sage cheese, l/2 pound. Boil finely broken macaroni in salted water for 20 minutes, drain and add the remaining ingredients. Mix well and bake 45 minutes. MACARONI AND TOMATOES. Macaroni, % cup. Butter, 2 tablespoons. Onion, 1. Tomato juice, l1/^ cups. Cracker crumbs, % cup. Grated Parmesan cheese, V2 cup. Break macaroni in fine pieces and boil till tender in water into which the onion has been sliced. Drain and add butter immediately. Add tomato juice, strained, seasoned, and slightly thickened, and the grated cheese. Pour into buttered baking dish. Spread with cracker crumbs, sprinkle with melted butter and brown in a hot oven. BAKED MACARONI AND CHEESE. Elbow macaroni, 1 package. Pepper, y2 teaspoon. Flour, 1 tablespoon. Milk, iy2 cups. Melted butter, 2 tablespoons. Grated cheese, 2 cups. Salt, 1 teaspoon. Bread crumbs. Boil macaroni in rapidly boiling salted water until tender. Make a white sauce by blending flour, butter and seasoning, adding boiling hot milk and letting all boil a moment. Grate young America cheese and measure. When macaroni is done, drain and mix well with cheese and white sauce. Pour in buttered baking dish, cover with buttered bread crumbs and bake until golden brown. M. R. OYSTER WELSH. Butter, 2 tablespoons. Salt and pepper. Flour, 1 tablespoon. Cheese, y2 pound. Made mustard, 1/2 saltspoon. Oysters, 1 cup. Melt the butter and stir in flour until smooth, add the seasoning and cheese and melt. Meanwhile cook oysters in their own liquor until plump (about 2 minutes). Strain liquor through fine strainer into other mixture, add oysters, heat all and serve. Bay State. OYSTERS A LA NEWBURG. Oysters, 1 pint. Salt, y2 teaspoon. Oyster liquor, % cup. Lemon juice, y2 teaspoon. Butter, 2 tablespoons. Cayenne, a few grains. Chopped mushrooms, 2 table- Egg yolk, 1. spoons. Flour, 2 tablespoons. Sherry, 1 tablespoon. Pick over oysters, heat to boiling point and drain. Strain liquor through cheese cloth and measure. Cook mushrooms in butter for 5 minutes, stir in flour till well blended and add oyster liquor slowly, stirring constantly. Cook for 3 minutes. Add seasoning and lemon juice, then oysters, yolk of egg and sherry. Cook all together for a few minutes and serve on crackers or toast. Dotty Dimple. LOBSTER A LA NEWBURG. Boiled lobster, 1. Flour, 2 tablespoons. Hardboiled egg yolks, 2. Cream, 1 cup. Cream, 1 tablespoon. Soda, a pinch. Butter, 1 tablespoon. Salt, cayenne and mace. Sherry, 1 wineglass. Cut the meat of the lobster into 2-inch pieces. Rub the egg yolk to a paste with the tablespoon of cream. In the chafing dish pan melt the butter, stir in flour and when well blended add egg paste and little by little the cup of cream. Add a tiny pinch of soda and seasoning to taste. When creamy and very hot stir in lobster meat and heat through. Just before serving add sherry.