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Macaroni Ragout

1½ package macaroni 2 tablespoonfuls chopped cooked ham I tablespoonful chopped 2 tablespoonfuls cornstarch 1/2 pint (I cup) milk chopped I oz. (I heaping tablespoonful) butter cooked meat or tongue 1/2 teaspoonful meat extract I oz. (4 tablespoonfuls) I tablespoonful chopped parsgrated cheese Salt, pepper, and dust of red pepper ley.

Break the macaroni into inch lengths, then boil it in plenty of boiling salted water until tender; drain and keep hot.

Mix the cornstarch with a little cold milk till smooth; boil the remaining milk, stir in the cornstarch, meat extract, seasonings, chopped parsley, cheese, chopped ham, chopped meat or tongue; allow to cook for ten minutes, stirring occasionally. Pile the macaroni mixture in a buttered casserole and pour over it the cornstarch mixture.

Put in the oven to brown over and serve hot.