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Cooking of True Proteids, Tissue Builders, Milk and Cheese: Macaroni

CREAMED MACARONI WITH CHEESE AND AU GRATIN 1/2 cup of macaroni 1/4 teaspoonful of pepper 1 1/2 tablespoonfuls of butter 3/4 cup of milk 1 1/2 tablespoonfuls of flour 1/4 cup of grated cheese 1/4 teaspoonful of salt Prepare the macaroni as in the preceding recipe. Melt the butter; add the flour and seasonings and cook until frothy, then add the milk and stir and cook until the boiling point is reached; add the cheese and macaroni; mix by lifting the macaroni with two forks. Let stand over hot water until very hot throughout, or serve it au gratin; turn the mixture into a buttered baking dish, spread over it one-third a cup of cracker crumbs mixed with one tablespoonful and a half of melted butter and set the dish into a hot oven to brown the crumbs. Tomato puree or stock made of beef or veal may replace the milk.

RICE WITH CHEESE AND TOMATO 1/2 cup of rice 1 small onion 3 cups of cold water 3 cloves 1 cup of tomato puree 1 parsley branch 3/4 cup of water or broth 1/4 to 1/2 cup of grated cheese 1/2 teaspoonful of salt 2 tablespoonfuls of butter 1/4 green pepper pod Put the rice over the fire with the cold water and heat quickly to the boiling point; let boil five minutes, drain, rinse in cold water and drain again. To the blanched rice add all the other ingredients, save the cheese and butter, and let cook till the rice is tender, then with two silver forks mix in the cheese and butter. Serve as the main dish at luncheon or supper or as a vegetable dish, to add to a meagre proteid dish.

MACARONI, ITALIAN STYLE 1/2 cup of cooked macaroni 1/4 teaspoonful of paprika (See page 167 for cooking) 1/2 cup of rich broth flavored 1 1/2 tablespoonfuls of butter with onion, carrot, etc. 1 1/2 tablespoonfuls of flour 1/4 cup of tomato puree 1/4 teaspoonful of salt 1/4 cup of grated cheese Make a sauce of the butter, flour, seasonings, broth, and tomato. To the sauce add the cooked macaroni and the cheese; lift the macaroni with a fork and spoon to mix the ingredients thoroughly, cover and set over hot water to become very hot.

MACARONI CROQUETTES 1/2 cup of macaroni, cooked 3/4 cup of liquid (milk, cream, tender stock or tomato puree) 2 tablespoonfuls of butter 1 egg with 1 tablespoonful of 3 tablespoonful of flour water 1/2 teaspoonful of salt Sifted bread crumbs 2 tablespoonfuls of cheese Make a sauce of the butter, flour, salt and liquid; add the cheese and the macaroni. Cut the macaroni in pieces half an inch long before adding it to the sauce. Mix thoroughly and turn into a shallow dish to cool. Remove the crust from half a loaf of bread, press the bread through a colander and then through a fine sieve. Beat the egg with the water. Spread some of the crumbs on a meat board. Divide the chilled mixture into four or six equal portions. Wet the hands, slightly, in cold water and roll each portion of the mixture into a ball; put the ball in the bread crumbs and roll it under the fingers, to lengthen it a little; carefully take up and pat the ends, first one and then the other, on the board, to make cylinder shape. When all have been shaped, begin with the one first shaped, and lift it by running a spatula under it lengthwise, dip over it the beaten egg, turn from one spatula to another and again dip egg over it, that the whole surface may be covered with egg, then roll a second time in the crumbs. Have ready a saucepan containing hot fat; drop a bread crumb into it and, if it browns as you count forty, take out the crumb and with a skimmer put into the fat two or three of the croquettes. Let cook until a golden brown -- not too dark -- then remove with the skimmer to a dish on which is laid soft paper. Let stand in the oven while the others are cooked. The croquettes will cook in about one minute. Serve with or without tomato sauce.