pared macaroni.

Bring this mixture to a boil and then cook until the macaroni is
well heated. Pour on a large platter and garnish with finely chopped
parsley.

TO PREPARE MACARONI

The macaroni may be broken into pieces one and one-half inches long,
or it may be cooked whole. In all recipes the macaroni must first be
prepared as follows:

Grease the bottom of a deep saucepan and then add two quarts of
boiling water. Let boil for two minutes and then add the macaroni.
Stir for a few minutes and then cook for fifteen minutes. Turn into a
colander and drain. Then blanch under the running cold water for three
minutes. Let drain. It is now ready to use in any number of ways.
Greasing the saucepan prevents the macaroni from sticking to the
bottom, while it is cooking.

The Italian prepares a seasoning as follows:

Wash two leeks,
Six branches of parsley,
Two green or red peppers,
Four branches of celery.

Pare

Six onions,
Tiny bit of garlic.

Place in a chopping bowl and chop very fine. Now place in one-half cup
of vegetable cooking oil in a saucepan and add the vegetables. Cook
slowly until soft and then add one small can of tomato paste. Blend
well and then pour in a bowl or jar and set in a cool place. This
mixture will keep in the refrigerator or in a cool place for one week
in summer time and from ten to twelve days in winter. This mixture is
called tomato aux fine herbes.

Small portions of meat that would be insufficient to serve alone can
be utilized in making these dishes. When making gravy, prepare enough
so that a cup or more may be set aside to use in the macaroni dishes.
Bones, gristle and meat joints left on the serving platter may all
be made into stock, from which the various gravies can be made.
The Italian cook uses a small piece of meat for flavoring, usually
chopping it in small pieces.

MACARONI CUSTARD

Place in a saucepan

Two cups of milk,
One and one-half cups of water,
Six level tablespoons of cornstarch.

Dissolve the starch in the water and add the milk. Bring to a boil and
cook for five minutes. Remove from the fire and add

Yolks of two eggs,
One cup of sugar,
One and one-half teaspoons of vanilla.

Beat to mix and then pour over six ounces of macaroni prepared as
given in the method for preparation. Add one-half cup of raisins and
then bake in a moderate oven for twenty-five minutes. Place the whites
of two eggs in a bowl and add one gla