MACARONI DISHES

Wairarapa Times-Age, 27 May 1938, Page 4

MACARONI DISHES

FOR LUNCH OR SUPPER. Macaroni With Oysters. Take 2oz macaroni, Joz butter, Joz flour, 1 gill milk, 1 dozen oysters, juice J lemon, salt and cayenne. Break* the macaroni into pieces an inch long and put it into fast-boiling water with a teaspoonful salt. Boil till tender and strain. Melt the butter in a saucepan, add the flour, and mix well. Stir in the milk with the pan off the gas. Replace over the gas and stir till it boils. Season with lemon juice, salt, and cayenne. Remove the beards from the oysters and put the oyster liquor into the sauce with the macaroni. Cut six of the oysters in half and add them to the macaroni. Pour into a fireproof dish and lightly brown in a hot oven for about five minutes. Put six whole oysters on the top and serve. Macaroni Eggs.

Take 2 eggs, 1 onion, Jib. tomatoes, |oz margarine, J gill water, sprig parsley and thyme, J clove garlic, seasoning, 1 teaspoonful cornflour, 2oz macaroni.

Peel and mince the onion and cook it for a few minutes in the margarine, but do not let it brown. Add the sliced tomatoes, also the water, herbs, and garlic, and cook them gently till tender. When ready, remove the herbs and garlic and rub the sauce through a sieve, then thicken it with the cornflour, smoothed in a little water, and add seasoning to taste. Meanwhile break up macaroni, leaving two long pieces. Wash it and cook it in boiling water with salt added, drain it when tender, and mix it with half the tomato sauce. Turn this into a fireproof dish, make two hollows, and break an egg into each, season them well, pour the remainder of the sauce over them, and put them in the oven long enough to cook the eggs. Garnish the dish with two long pieces of macaroni. Macaroni Salad. Take 1 pint cooked macaroni, 1 pint cooked peas, J pint grated raw carrot, French dressing to moisten, 2 heaped tablespoonfuls minced onion, J pint cooked ' beans, lettuce, pimentoes, mayonnaise.

Mix the chopped macaroni and vegetables together. Moisten with French dressing. Flavour with garlic, if liked. Serve on a dish lined with lettuce leaves. Decorate with mayonnaise and minced pimentoes.