The Washington times., 1929-12-31
SOME MACAR0NI
Delegates

ULLIUHUILU
Here are some tempting new
ways to serve macaroni with left
over bits of meats, vegetables. fish
and cheese.
The opportunities for using left
overs of meat, cheese, vegetables
and fish with macaroni are shown
in the recipes below. The time re
quired for the actual cooking OF
each recipe is given so that it is
possible to see how quick and easy
each is.
EscaIIOped MRcarOni with Vegetables
package quick cooking macaroni.
cup cooked. diced turnips or cauli-
flower
1 cup cooked. diced carrots.
cup cooked peas or string beans.
u cup cooked celery.
y onion chopped sery fins.
| cup mig.
. tablespoons butter or margarine.
tablespoons flour.
] cup vegetable stocx.
Break the macaroni in small
pieces and cook in plenty Of boil
ing salted water for 5 to 8 minutes
then drain. Melt the fat, add
flour and when we'll blended STIR
in the milk and the vegetable
stock. The water from any of
the cooked vegetables may be
used for this. Stir constantly
until thickened and boiling. My
all the vegetables carefully and
season with salt and pepper.
Arrange alternate layers of
acaroni, vegetables and sauce
in a well-greased baking dish
Have macaroni for top layer.
Sprinkle with bread crumbs and
bake in a hot oven 400 de
grees) for IS to 20 minutes, or
until well Drowned.
# MacarOni POIOnaise
Boil the quick cooking maca
roni in sailed water for 5 to {
minutes. Drain and brown In
butter. When the butter il
nearly all absorbed add some
cream, mix we'll and dish. Pour
over some garniture and a pol
onaise" composed of some grated
bread mixed with chopped hare
boiled eggs and a little chopped
parsley-browned in butter; ado
salt and pepper and grated Par
meSan cheese to taste. Place the
dish in hot oven for the time
necessary to give little colorine
to the polonaise spread over the
macaroni; serve hot
MacarOni Salad 4
> cups cooked quick cooking maca-
cup finely cut celery.
] cup cooked peas or small string
beans
u CUP shredded raw carrots
pimento shredded.
hayOnaise,
Chill the macaroni and mix
carefully with the celery, peas,
pimento and carrots. Mix with
enough mayonnaise to moisten,
arrange on crisp lettuce and
garnish with slices of picked
beet. Serve very cold.
Curry of MacarOni
IL cups quick cooking macaronL
IL cups sliced cold meat, any kind
tablespoons meat drippings. butter
or oil
2 tablespoons flour.
l to tablespoons curry powder.
tablespoon minced onion.
IN cups meat gravy or stock.
teaspoon vinegar.
1 apple cut or chopped very fine.
Break the macaroni in pieces
and cook 5 to 8 minutes in boil
ing sailed water. In the mean
time melt the fat and add The
onion and apple. Cook slowly
until the onion begins to brown.
Add the flour and curry powder
and stir over a slow fire for 2
or minutes. The amount Of
curry powder used depends on
the taste. Stir in the stock or
gravy. vinegar and enough salt
and pepper to season. Put in the
meat. cover closely and simmer
for is minutes. Drain the mac
aconi and pile in a hot dish.
Pour the curry over and around
it and serve very hot.
MacarOni and Fish CrOquettes
package quick cooking macaronL
I tablespoons butter or margarine.
I tablespoons flour.
1 cup milk.
teaspoon salt.
cup any cooked fish.
l egg.
Il teaspoon Worcestershire sauce or
tablespoon catsup.
Break macaroni in very small
pieces and cook in plenty of boil
ing sailed water for 5 to 8 min
utes, Drain thoroughly. Melt
the fat, add the flour and when
well blended stir in the milk
Cook. stirring constantly until
well thickened and boiling. Re
move from the fire, add the
seasonings and beat in the egg
Then add fish and. macaroni
Mix thoroughly and spread out
on a platter to cool. Shape as
desired, roll in fine bread crumbs
then in beaten egg and then in
crumbs again. Fry in deep fat
heated to 500 degrees. Drain on
soft paper and serve hot with
catSup or white sauce. Finnan
haddie, cod. salmon or any fish
may be used.