The Laurel Health Cookery: A Collection of Practical Suggestions and Recipes for the Preparation of Non-Flesh Foods in Palatable and Attractive Ways

macaroni is good without any sauce, just cooked in salted water and eaten slowly with nuts; but it may be served with any desired, tasty sauce. The mushroom sauces, Italian or Boundary Castle are especially delightful with it, but many others are excellent, olive and nut butter, old-fashioned milk gravy, lentil gravy, a good cream sauce, cream of tomato sauce, or any of the nice, meaty flavored sauces, or parsley butter. Sometimes return macaroni to the fire after draining, and add a little butter, with or without chopped parsley, for those who use butter, or a little milk and butter or a few spoonfuls of cream. Then another time, put this cream or butter macaroni into a vegetable dish and pour a few hot stewed tomatoes over it. =Baked Macaroni in Cream Sauce= 1-1½ cup macaroni, according to size 2 small onions 1-2 small cloves of garlic 1 qt. water 1½-2 teaspns. salt _Sauce_:-- 1½ tablespn. oil 1½ tablespn. flour 1 large pt. milk salt, crumbs chopped parsley Make cream sauce in the usual way with the oil, flour, salt and milk and pour into baking dish, turn into it the macaroni which has been cooked in the salted water with sliced onion and garlic until tender and the water absorbed, and press down into the sauce; sprinkle with crumbs and parsley and bake in moderate oven until bubbling and delicately browned. If preferred, ¼ cup of flour may be used in the sauce. Make enough of this dish for two days, and another day stir salted tomato into what is left and bake as before for Macaroni in Tomato Sauce. =Macaroni--Pine Nuts= Add ½ cup of pine nut butter or meal to the sauce in the preceding recipe (by mixing a little of the sauce with it) and sprinkle with chopped meats and crumbs. =Macaroni--Corn= ¾-1 cup macaroni 3 cups boiling water 1-1½ teaspn. salt 1 small onion ½-1 small clove of garlic if wished 1 cup canned, or stewed fresh corn _Sauce_:-- 1 cup rich milk or thin cream ½ tablespn. flour ½ teaspn. salt Add corn and