1 cup macaroni 1 teaspoon salt 1 quart water.
Break the macaroni into one-inch pieces. Put to cook in boiling salted water. Cook until the macaroni is soft enough to crush between the fingers, which will require from twenty minutes to one hour. When the macaroni is soft, drain and pour a cupful of cold water through it. Prepare a Cream Tomato Sauce as follows:
2 tablespoons flour 2 tablespoons butter.
3/4 cup milk 1/2 teaspoon salt.
1/4 cup strained tomato.
Heat the milk to scalding, rub the butter and flour together, pour slowly into it the hot milk. Set over the flame and cook for five minutes. Add the strained tomato and turn into this sauce the thoroughly drained macaroni and the can of cooked kidney beans. If desired, more salt maybe added. When these ingredients are thoroughly heated, drain into a vegetable dish and serve. This dish should be stirred very carefully, as the beans mash easily.
Two teaspoons of Savora added to the sauce improves the flavor.
1 cup macaroni broken into inch lengths 3 hard boiled eggs 1 1/2 cups White Sauce 1 teaspoon salt.
3 tablespoons toasted bread crumbs.
Cook the macaroni in two quarts of boiling, salted water. Boil rapidly until soft enough that it will crush easily between the fingers. Turn into a colander and allow cold water to run over it. Boil the eggs according to directions for hard boiled eggs. Arrange the macaroni and sliced eggs in layers in a baking pan or dish having the top and bottom layers of macaroni. Pour over it all the White Sauce and on top sprinkle the toasted bread crumbs. Bake in a moderate oven about 20 minutes.
1/2 cup cream 1/2 teaspoon salt.
1/3 cup macaroni broken into one inch lengths.
1 cup green peas.
Cook macaroni in boiling salted water. Drain; pour over it a dash of cold water. Drain again and add to it the cream and the salt. Add the green peas, freshly cooked or canned, from which the liquid has been drained. Heat and cook five to ten minutes over the flame.
1 1/2 cups milk.
3 tablespoons butter.
2 tablespoons flour 1 teaspoon salt.
3 egg yolks.
1/2 cup celery.
Place the flour on a pie tin in a hot oven until it assumes a golden brown color. Mix thoroughly with the butter, then pour the milk (hot) over the butter and flour, stirring constantly. Add the salt and cook over the flame 5 minutes.
Put the vegetables on to cook in boiling, salted water and cook uncovered an hour or more until tender. Drain.
Cook the spaghetti the same as macaroni. Combine with the cooked vegetables, add the chopped yolks of three hard boiled eggs, and 1 teaspoon of salt. Pour over all the sauce and toss lightly together. Bake in a moderate oven 30 minutes. Macaroni may be used if preferred.