Page:The Boston cooking-school cook book.djvu/125

CEREALS spoons flour with one-half teaspoon salt, and pour on slowly one and one-half cups scalded milk.

Put Macaroni with White Sauce in buttered baking dish, cover with buttered crumbs, and bake until crumbs are brown.

Put a layer of boiled macaroni in buttered baking dish, sprinkle with grated cheese; repeat, pour over White Sauce, cover with buttered crumbs, and bake until crumbs are brown.

Reheat Boiled Macaroni in one and one-half cups of Tomato Sauce I, sprinkle with grated cheese, and serve; or prepare as Baked Macaroni, using Tomato in place of White Sauce.

34 cup macaroni 12 cups Tomato Sauce II 2 quarts boiling salted water 72 cup grated cheese 42 onion 2 tablespoons wine 2 cloves 12 tablespoon butter

Cook macaroni in boiling salted water, with butter and onion stuck with cloves; drain, remove onion, reheat in Tomato Sauce, add cheese and wine.

1 cup macaroni 1%, cups scalded milk 2 tablespoons butter 33 cup grated cheese 2 tablespoons flour Salt and paprika 14 cup finely chopped cold boiled ham

Break macaroni in one-inch pieces and cook in boiling salted water, drain, and reheat in sauce made of butter, flour, and milk, to which is added cheese. As soon as cheese is melted, season with salt and paprika, and turn on to a serving dish. Sprinkle with ham, and garnish with parsley