MACARONI AND SPAGHETTI

Wairarapa Times-Age, 30 November 1938, Page 8

MACARONI AND SPAGHETTI

OLD AND NEW FAVOURITES. New dishes are always a boon to Women who want to offer something just a little different to their friends for luncheons and suppers, and her< are some simple and some hot so simple recipes to add to your list of favourites. Macaroni and Eggs. Take as many eggs as required, tomato sauce, boiled macaroni, toasted bread. Boil the macaroni in fast-boiling salted water until tender. Cut up and form into a border round a hot dish. Poach the eggs and place on rounds of buttered toast, pour tomato sauce over each. Sprinkle a little chopped parsley on the macaroni border and serve at once. TOMATO SAUCE. Take 1 gill stock, 5 somatoes, 1 small onion, £• teaspoonful sugar, i lemon, Season to taste. Slice the tomatoes and cook in the stock with the onion tilf tender. Rub through a hair sieve. Add the seasoning and sugar and the juice of the lemon. Soil up and serve as required. Macaroni and Cheese Pudding. Take 2oz macaroni, 41b white breadcrumbs, cheese 2oz, soft brown breadcrumbs loz, i pint milk, 2 eggs, 11 pimentoes, salt and pepper. Put the macaroni into a pan of slightly salted boiling water and boil it till it is tender, then drain and chop it into small pieces. Make the brown and white breadcrumbs, heat the milk, ana pour it oVer the breadcrumbs and let them soak. Meanwhile, grate the cheese finely, chop up the pimentoes, and beat the eggs. Add these prepared ingredients to the soaked crumbs and mix them all together. Add also the chopped macaroni and seasoning to taste, then turn the mixture into a buttered basin, cover it securely with a buttered paper, and steam it for from one And a half to two hours. UnmoUld the pudding oh to a hot dish and serve it plain or with white sauce poured round. Devilled Macaroni.

Take 3oz macaroni, IJoz butter, 2oZ flour, 1 tablespoonful curry powder, 2 onions, 1 apple, 2 tablespoonfuls desiccated coconut, juice J lemon, I pint milk, J pint stock, loz grated cheese, i teaspobnful made mustard.

Break the macaroni into pieces an inch long. Boil in plenty of salted, fastboiling water till tender, and strain through a colander. Chop the onions and apple. Fry the onions till lightly browned. Add the apple, flour, curry powder, mustard, coConut, and lemon juice and mix Well. Pour in the stock and stir till it boils. Add the milk, cheese, and macaroni. Simmer gently for twenty minutes. SerVe surrounded with sippets of toast, or, if preferred, serve on small individual dishes with fingers of toast. Macaroni au Gratin.

Take 41b macaroni, J pint white sauce, 2|oz cheese, loz butter, 2 tablespoonfuls buttered crumbs, Salt and pepper. Boil the macaroni well, Thickly butter a fire-proof gratin dish or a shallow pie-dish with half an ounce of butter. Make a white sauce, then stir into it two ounces of the grated cheese and season with pepper and salt. Lay the macaroni in the butter dish, pour the sauce over, and sprinkle with the remaining cheese and the buttered crumbs on top. Stand the dish ih a pan containing water arid put both into a quick overt, hear the top. When the macaroni is quite hot and nicely browned on top, take it out, stand the dish of macaroni on another dish with a fancy doily underneath, and serve quickly. Macaroni Fruit Cream.

Take 4oz macaroni, grated lemon rind, 2 talbespoonfuls brandy, 1 pint strawberries, small piece of butter, castor sugar to taste. Cook the macaroni in fast-boiling, slightly salted water for twenty-five minutes. When cooked, strain through a colander and run cold water through. Drain well and toss in a little melted butter, adding a tablespoonful of brandy apid castor sugar to taste. Pile on to a shallow fancy dish, leaving a hole in the centre. Have ready some strawberries which have been sprinkled with sugar and the lemon rind. Flavour with brandy and arrange in the centre of prepared macaroni. Serve with whipped cream. Macaroni and Jam. Take 3oz macaroni, 1 pint milk, 2oz castor sugar, l|oz blitter, 1 lemoh, 2 eggs, any kind of jam. Crush the macaroni till fine. Heat the milk and Stir in the macaroni. Stir till boilihg ahd cook froin five to ten minutes. Take off the gas and add the sugar lemon juice and egg-yolqs. Fold in the stiffy-beaten egg-whites. Pour into a greased mould and steam for one hour. Turn out and serve at once with jam. Spaghetti Pie. Take Jib cooked spaghetti, 2 sliced hard-boiled eggs, 2oz breadcrumbs, 2oz grated cheese, 2oz butter, 3 large tomatoes, sliced, 2oz chopped mushrooms. Arrange the spaghetti and tomatoes in layers in a pie-dish. Add the slices of hard-boiled egg and the chopped mushrooms. Sprinkle the breadcrumbs over the whole, then some grated cheese and a few dabs of butter. Bake in a moderate oven for about twentyfive minutes, and if not sufficiently browned place under the grille? for a few minutes and serve. Spaghetti a la, Milanaise. Take 2oz spaghetti, loz grated cheese, ’ pint tomato sauce, seasoning. Break the spaghetti in lengths and boil in salted water till tender. Drain well. Place in a buttered dish and grate the cheese on top. Season and pour over the tomato sauce. Heat in' the oven for a few minutes before serving.