ENTREES
MACARONI IN TOMATO CASES
- 8 tomatoes,
- 1 cup boiled macaroni,
- 1 cup white sauce,
- Salt, pepper,
- Grated cheese,
- Cracker crumbs,
- Flakes of butter.
Cut off tops of tomatoes, scoop them out, fill with macaroni mixed with white sauce. Salt and pepper and some of scooped tomatoes. Cover with grated cheese, cracker crumbs, butter and bake in hot oven fifteen minutes. Serve at once. May also be filled with a dressing of bread crumbs, egg, chopped parsley and two tablespoons butter to brown crumbs.
SWEETBREADS BAKED
- 1 lb. sweetbreads,
- ½ can mushrooms chopped,
- 1 tablespoon flour,
- ½ chopped onion,
- ½ pint cream
- 1 tablespoon butter,
- Yolk of 2 eggs, parsley, breadcrumbs.
Boil and skim sweetbreads. Allow to cool. Add mushrooms with sweetbreads. Melt butter, add flour, onion, cream and eggs. Let come to a boil. Add mixture and parsley. Put in greased ramikin, cover with crumbs, mixed with melted butter. Bake light brown in a pan of water. Twelve portions.
SPAGHETTI ON LETTUCE
Mix diced tomatoes, shredded cabbage, cold boiled spaghetti and boiled mayonnaise. Season and serve on lettuce.
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