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Cereals and Flour Paste: Macaroni

Macaroni Siciliana (Italian recipe). 1 onion, 1 carrot, 1 tablespoonful butter, 2 pounds beef, 1 quart tomatoes, Bay leaf, 3 cloves, MRS. CURTIS'S COOKBOOK 1 pound macaroni, 1 pound grated Swiss cheese.

Slice very thin the onion and carrot; put in a pot with the butter and let it fry, then put in the beef that has been cut in thick slices. Stir until it has browned nicely, add the tomatoes, bay leaf, cloves, salt, and peppers to taste. Stew slowly for two hours or more, till the sauce gets thick. Strain through a sieve until the sauce is free from the meat.

Take the macaroni and boil for twenty minutes, salt to taste. Drain off the water, and put it in a large, deep dish; pour over it the sauce and put in grated cheese. Mix all thoroughly, and serve hot. Macaroni Ravioli (Italian recipe). package macaroni, Parmesan cheese, 2 tablespoonfuls butter, 12 chicken livers (parboil), 2 stalks celery, 1 onion, carrot, + turnip, Pepper and salt.

Mince the livers and vegetables fine, and put them in a saucepan to cook in a little butter. Blanch the macaroni; add pepper and salt and let it drain. Lay some macaroni in a baking dish, then a layer of the liver and vegetables, then the cheese, and so on till the dish is full enough.

End with a layer of cheese. Set the dish in the oven and let it cook for a few minutes. Brown on top and serve very hot.

Macaroni à la Napolitaine (Italian recipe). 1 pound macaroni, 1 tablespoonful butter, 1 onion, 4 tablespoonfuls grated Parmesan cheese, Pepper and salt, 1 cupful cream, Put the macaroni into boiling water, add butter, salt, and onion stuck with cloves. Boil for three quarters of an hour; then drain the macaroni and put into a saucepan with cheese, nutmeg, salt, and cream.

Let stew gently a few minutes, and serve very hot.

Macaroni with Tomatoes.