ur. Cook in boiling, salted
water fifteen minutes, drain and add to soup. Noodles may be cooked in
Consomme twenty minutes but the soup will not be as clear as when
noodles are cooked previously.

BOILED BEEF

Have five pounds of beef, cut from the face of the rump. Wipe meat,
sprinkle with salt, pepper, and dredge with flour. Brown richly in an
iron skillet in some of its own fat tried out, turning often. Remove to
kettle and cover with boiling water. Add one tablespoon salt, one-half
teaspoon peppercorns, a bit of bay leaf, one carrot sliced, one turnip
sliced, and one-half onion sliced. Add two sprays each of parsley and
thyme and one of marjoram. Cover and heat to boiling point. Skim when
necessary. Reduce heat and simmer until meat is tender (four or five
hours). Remove to serving platter. Strain stock and use for soup or
sauces. Serve meat with hot Horseradish Sauce. (For recipe see page 51.)

MACARONI WITH TOMATO SAUCE

Cook one cup macaroni, broken in inch pieces, in boiling salted water
twenty minutes. Drain, and pour over cold water to separate pieces. Mix
with one and one-half cups Tomato Sauce. Add one-half cup grated cheese.
Turn into a buttered baking dish, cover with buttered crumbs, bake
twenty minutes in a hot oven.

TOMATO SAUCE

1 half can tomatoes.
1/8 teaspoon soda.
1 teaspoon sugar.
6 peppercorns.
2 cloves.
Slice onion.
Bit of bay leaf.
1/2 teaspoon salt.
Few grains cayenne.
4 tablespoons butter.
3 tablespoons flour.
1 cup Brown Stock.

PROCESS: Heat tomatoes to boiling point; add soda and the seven
ingredients following. Cook twenty minutes. Rub through a puree
strainer, add stock. Brown butter in a sauce-pan, add flour and continue
browning, stirring constantly. Add hot tomato mixture slowly, mix well,
and pour over Macaroni.

CHIFFONADE SALAD

Cut the hearts of celery in one-inch pieces, cut pieces in straws to
fill one cup. Remove the pulp from grape fruit, leaving each
half-section in its original shape. There should be one cup. Peel and
chill four medium-sized tomatoes (Southern or hot-house at this season),
cut in slices. Cut the bleached leaves of Chicory in pieces for serving,
arrange in nests on serving dish, and arrange other ingredients in
separate mounds in the nests. Marinate with French Dressing, and garnish
each with chopped parsley, gree