Vegetarian Cook Book

thicken with flour rubbed smooth in a little water. Add the cream, which should be hot; and salt to taste. Drain the macaroni, pour the sauce over, mix well, and serve. The cream may be omitted if preferred, MACARONI WITH GRANOLA Macaroni, raw, 2 cups, Granola, % cup. Salt to taste. Cream sauce, 2% cups. Butter, 1 tablespoon. Cook the macaroni till tender, drain, put one half in a baking pan, sprinkle on this one half of the granola, and cover with one half of the gravy. Repeat with the remainder, making two layers. Bake until nicely browned. MACARONI CROQUETTES Macaroni, raw, 2 cups. Butter, 1 tablespoon. Egg yolks, 2, Milk, 1 cup. Flour, 2 tablespoons. Salt to taste. Boil the macaroni in salted water until tender, drain, and chop fine. Heat the milk ; when boiling, add the butter and flour, that have been rubbed together until smooth; stir until thick, remove from the range, and stir in quickly the beaten yolks of the eggs. Mix this sauce with the macaroni, season with salt, turn out into flat pan, and let cool. When cold put with it sufficient bread crumbs to form into croquettes; egg, crumb, and bake. MACARONI NEAPOLITAINE Brown gravy, 3 cups. Protose, diced, % pound. Macaroni, raw, 1 cup. Salt to taste. Cook the macaroni, drain, and add the rest of the ingredients. Let simmer thirty minutes. Serve. MACARONI A L'lTALIENNE Macaroni, raw, 1 cup. Corn-meal, 2 tablespoons. Onion, grated, 2 tablespoons. Salt to taste. Milk or cream, 2 cups. Tomatoes, cooked and strained, 1 cup. Break the macaroni into one-inch lengths ; boil in salted water till done ; drain. Boil the milk, and thicken with the corn-meal. When thoroughly cooked, add the tomatoes, onion, and salt. Pour this dressing over the macaroni, and serve hot. MACARONI DUMPLINGS Macaroni, cooked, 1 cup. Egg yolks, 3. Onion, grated. Sage. Salt. Press the macaroni through a fine colander; add the egg yolks, onion, sage, and salt; and drop from a spoon into boiling broth. Serve in the broth or with gravy. MACARONI WITH APPLE Butter a deep baking dish, and put in a layer of mashed and sweetened apple sauce. Grate a little nutmeg over, and add a layer of cooked macaroni. Eepeat till the dish is full, finishing with the apple sauce. Bake till the apples are slightly browned. Serve with sweetened cream, seasoned with nutmeg. This may be served as a dessert. MACARONI AND CHEESE, VEGETARIAN STYLE NO. 1 Macaroni, cooked, 2% cups. Egg sauce, 1 cup. Sour cream, i/^ cup. Bread crumbs. Break the macaroni into inch lengths, and boil in salted water until tender. Drain, and mix in a few bread crumbs. Add the sour cream, or thick sour milk, and about one cup of egg sauce. (See egg sauce recipe, page 68.) Pour in a granite baking pan, and sprinkle with bread crumbs. Season to taste, and bake. MACARONI AND CHEESE, VEGETARIAN STYLE NO. 2 Macaroni, 2% cups. Cottage cheese, 1^/4 cups. Milk. Butter, 1 tablespoon. Bread crumbs. Break the macaroni, and cook in salted water until about half done. Drain, pour over it enough milk to cover, and simmer until done. Add the cottage cheese and butter, and mix thoroughly. Pour into a baking pan, sprinkle with bread crumbs, and bake. TOMATO MACARONI -^