BOILED MACARONI

Break the macaroni into small pieces; boil for half an hour; drain and blanch in cold water.  Reheat in tomato or cream sauce and serve.  Grated cheese may be sprinkled over the dish if desired.

SPAGHETTI

Spaghetti is a small and more delicate form of macaroni.  It is boiled until tender in salted water and is combined with cheese and with sauces the same as macaroni, and is usually left long.  It makes a good garnish.

BAKED MACARONI WITH CHEESE

Cook one cup of broken macaroni in two quarts of boiling salted water for twenty or thirty minutes, drain and pour cold water through the colander.  Put the macaroni in a pudding-dish in layers, covering each layer with cream sauce and grated cheese, one cup will be sufficient, and on the top layers sprinkle one cup of buttered bread crumbs.  Bake in oven until the crumbs are brown.

SAVORY MACARONI

After baking; some flour to a pale fawn color pass it through a sieve or strainer to remove its gritty particles.  Break half a pound of macaroni into short pieces, boil them in salted water until fairly tender, then drain.

In a little butter in a saucepan brown a level tablespoon of very finely chopped onion, then add three or four sliced tomatoes, a half teaspoon of powdered mixed herbs, a little nutmeg, salt and pepper.  When the tomatoes are reduced to a pulp add one pint of milk and allow it to come to the boiling point before mixing with it two tablespoons of the browned flour moistened with water.

Stir and boil till smooth, press the whole through a strainer and return to the saucepan.  When boiling, add the macaroni and a few minutes later stir in two tablespoons of grated or finely chopped cheese.

It may be served at once, but is vastly improved by keeping the pan for half an hour by the side of the fire in an outer vessel of water.  Or the macaroni may be turned into a casserole and finished off in the oven.

For a meat meal the onions may be browned in sweet drippings or olive oil and soup stock substituted for the milk.

DUMPLINGS FOR STEW

Mix two teaspoons of baking powder with two cups of flour, one egg, one cup of cold water and a little salt.

Stir all lightly together and drop the batter from the spoon into the stew while the water continues to boil.  Cover closely and do not uncover for twenty minutes, boiling constantly, but not too hard.  Serve immediately in the stew.

SPAETZLEN OR SPATZEN