Vegetarian Cook Book

Macaroni, 2 cups. Tomatoes, strained, 2 cups. Flour, 2 teaspoons. Butter, 1 tablespoon. Boil macaroni in sufficient water until tender; empty into a colander, and pour cold water over it; drain, and add to a tomato sauce made of the hot strained tomatoes, flour, and butter. Cook five minutes, salt, and serve. MACARONI BAKED WITH PROTOSE Macaroni, not cooked, 1% cups. Oil, 1 tablespoon. Flour, 1-3 cup. Salt. Protose, minced, 1 cup. Onion, medium size, minced, 1. Milk, 2 cups. 74 VEGETAEIAN COOK BOOK Break tlie macaroni into one-ineli lengths, and drop into boiling water, previously salted ; boil from one half to three quarters of an hour; then turn into a colander, and pour cold water over it. Drain, and turn into a baking pan. Sauce: Put the onion into a stew-pan with the oil, and braize till nicely browned ; then add the flour, and stir until brown. Next add the milk, then the protose. Season with salt. Pour this sauce over the macaroni, and sprinkle with bread crumbs. Bake in a moderate oven till brown. - . MACARONI WITH EGG PLANT Egg plant, mashed, 2 cups. Eggs, 2. Tomatoes, strained, 2 cups. Sage. Butter. Salt. Macaroni, cooked, 1^^ cups. Bread crumbs. Beat the eggs, and put with the tomatoes and egg plant; season with butter, salt, and sage. Add the maca- roni, and enough bread crumbs to thicken properly. Bake in a granite pan until well set and nicely browned. IVIACARONI SCALLOPED WITH VEGETABLE OYSTERS Vegetable oysters, peeled and sliced, 2 cups. Macaroni, 1 cup. Rich milk, 2 cups. Butter, 1 tablespoon. Salt. Eggs, 2. Flour, 2 tablespoons. ENTREES 75 Boil the macaroni and vegetable oysters separately, and drain; then place in alternate layers in a pan. Pour over these a gravy made of the milk, flour, eggs, butter, and salt. Stir carefully so as to get the gravy mixed through thoroughly. Sprinkle a few bread crumbs on top, and bake in a quick oven till nicely browned. MACARONI CUTLETS Macaroni, raw, 1 cup. Flour, 2 heaping tablespoons. Protose, minced, 1 cup. Salt to taste. Milk, 1 cup. ^gg, 1. Bread crumbs. Boil the macaroni in salted water till done, drain, and chop fine. Boil the milk, and thicken with the flour; stir in the well-beaten egg; beat thoroughly. Add the maca- roni, protose, and salt, and make stiff with the bread crumbs. Form into cutlets of any shape desired. Put into an oiled pan, and bake till nicely browned. Serve with tomato or cream sauce. VERMICELLI Vermicelli is prepared from the same dough as are maca- roni and spaghetti. However, being thinner, it will cook quicker. For its use, see recipes for macaroni. 76 VEGETARIAN COOK BOOK VERMICELLI NUT PIE Nuttolene, y^ pound. Vermicelli, 2 cups. Salt. Rich milk, 4 cups. Eggs, 2.