f boiling salted water
for twenty or thirty minutes, drain and pour cold water through the
colander. Put the macaroni in a pudding-dish in layers, covering each
layer with cream sauce and grated cheese, one cup will be sufficient,
and on the top layers sprinkle one cup of buttered bread crumbs. Bake in
oven until the crumbs are brown.

SAVORY MACARONI

After baking; some flour to a pale fawn color pass it through a sieve or
strainer to remove its gritty particles. Break half a pound of macaroni
into short pieces, boil them in salted water until fairly tender, then
drain.

In a little butter in a saucepan brown a level tablespoon of very finely
chopped onion, then add three or four sliced tomatoes, a half teaspoon
of powdered mixed herbs, a little nutmeg, salt and pepper. When the
tomatoes are reduced to a pulp add one pint of milk and allow it to come
to the boiling point before mixing with it two tablespoons of the
browned flour moistened with water.

Stir and boil till smooth, press the whole through a strainer and return
to the saucepan. When boiling, add the macaroni and a few minutes later
stir in two tablespoons of grated or finely chopped cheese.

It may be served at once, but is vastly improved by keeping the pan for
half an hour by the side of the fire in an outer vessel of water. Or the
macaroni may be turned into a casserole and finished off in the oven.

For a meat meal the onions may be browned in sweet drippings or olive
oil and soup stock substituted for the milk.

DUMPLINGS FOR STEW

Mix two teaspoons of baking powder with two cups of flour, one egg, one
cup of cold water and a little salt.

Stir all lightly together and drop the batter from the spoon into the
stew while the water continues to boil. Cover closely and do not uncover
for twenty minutes, boiling constantly, but not too hard. Serve
immediately in the stew.

SPAETZLEN OR SPATZEN

Sift two cups of flour into a bowl, make a depression in the centre and
break into it two eggs, add a saltspoon of salt and enough water or milk
to form a smooth, stiff dough. Set on some water to boil, salt the water
and when the water boils drop the spaetzle into it, one at a time. Do
this with the spoon with which you cut the dough, or roll it on a board
into a round roll and cut them with a knife. When the spaetzle are
done, they will rise to the surface, take them out with a perforated
skimmer and lay them on a platter. Now heat two tablespoo