National Grocery Co

Ingredients

• one-half cup cold boiled macaroni
• 2 tablespoons canned mush- rooms cut small
• 1 pound american cheese fine
• 4 tablespoons butter
• two tablespoons butter
• 2 tablespoons flour
• 2 cups finely cut cheese
• one tablespoonful of butter
• two tablespoonfuls of cream
• a small slice of bread
• a cup of finely chopped crab meat is added to the cream sauce as
• a dash of worcestershire
• a cup of mixed pistachio nuts
• 59 macaroni
• 3 eggs
• 8 min- utes
• 1 salt spoon dry mustard
• 2 eggs slightly beaten
• two dozen frogs' legs
• two eggs
• 60 one thousand favorite recipes sweet entree of ripe peaches
• two beaten eggs have been added
• salt
• mustard
• cayenne
• pepper

Directions

1. ENTREES 59

2. Macaroni With Eggs.

3. One-half cup cold boiled macaroni, 2 tablespoons canned mush- rooms cut small, 3 eggs, butter size of a walnut, ½ cup milk, salt and pepper. Heat milk, add butter, then eggs well beaten, then macaroni, mushrooms and salt. Stir over pan of boiling water about 8 min- utes. Serve with hot toasted crackers. MRS. S. ARONSON.

4. Welsh Rarebit.

5. Cut 1 pound American cheese fine, add 4 tablespoons butter, 1 salt spoon dry mustard, Worcestershire, cayenne, salt; stew this till it melts. Add gradually ½ cup beer or milk. Serve on toast or crackers.

6. MRS. CARL SCHERMER.

7. Tomato Rarebit.

8. Two tablespoons butter, 2 tablespoons flour, % cup thin cream, % cup stewed and strained tomatoes; y8 teaspoon soda, 2 cups finely cut cheese, 2 eggs slightly beaten, salt, mustard and cayenne. Put butter in chafing dish; when melted, add flour, pour on gradually cream, and as soon as mixture thickens add tomatoes mixed with soda, then add cheese, eggs and seasoning to taste. Serve on buttered toast.

9. R. LOBE. Tomatoes Stuffed With Shrimps.

10. Silce the top off of the tomatoes and scoop out the inside. Brown one tablespoonful of butter, add to the tomato pulp and cook until smooth and thick. Season with salt and pepper a few drops of onion juice. Set part of this aside. Soak a small slice of bread, squeeze dry and add to tomatoes. Chop shrimps, add to the dressing and mix well. Fill tomatoes, sprinkle bread crumbs on top, put small lumps of butter on top of each tomato, .put in a flat baking dish, add very little water and bake till brown. Serve with the remainder of the cooked tomato as sauce. MRS. S. PRIEDLANDER.

11. Frog Legs a la Poulette.

12. Piece of butter, add flour and then cream and salt and pepper for cream sauce; add cooked frog legs, mushrooms and truffles.

13. MRS. WM. GOTTSTEIN.

14. Fricasseed Frogs' Legs.

15. Clean two dozen frogs' legs and put them in a granite sauce pan with a little butter. Place on the fire and cook until the butter begins to brown, then pour over a teacupful of hot water, cover the pan and stew for tewnty-five minutes; skim off most of the butter and add salt and pepper to taste. Thicken with the yolks of two eggs and two tablespoonfuls of cream. As soon as it begins to boil remove from the fire. Serve on hot buttered toast.

16. Success is insured if these recipes are tried with the Great Majestic Bang-e.

17. ONE THOUSAND FAVORITE RECIPES

18. Sweet Entree of Ripe Peaches. Take large solid peaches, pour boiling water over same so that skin may be removed smoothly. Have ready thick syrup made of granulated sugar and water. When boiling hot add peaches and boil about 5 minutes; remove and place in ice chest. When ready to serve have a sweet cracker or rosette timbale on dish; put peach on same and pour over this a raspberry jelly, slightly thinned, and cover all with chopped salted almonds or walnuts. Other fruits may be treated in like manner. CARRIE A. FORTLOUIS.

19. A Spring Luncheon

20. Crab Bisque Puree.

21. Radishes. Olives.

22. Soft Shell Crabs.

23. Chicken Chartreuse. Cucumber Shells.

24. Nougat Ice Cream. Coffee.

25. Crab Bisque. — A cup of finely chopped crab meat is added to the cream sauce as for a tomato bisque. Add the tomatoes as usual just before serving.

26. The toast on which the soft shell crabs are served should be soft and well buttered. A bit of cress and section of lemon is on each plate, but neither potatoes nor vegetables are served with the crabs.

27. For the chicken chartreuse with mushrooms, line a mould with macaroni which has been boiled in bouillon or water seasoned with carrots, onions and a dash of Worcestershire. Fill the center of the mould with chicken meat, chopped peppers and capers, heated in a thick sauce, to which two beaten eggs have been added. Steam half an hour and pour a mushroom sauce over the whole. Serve in a border of crisp lettuce leaves.

28. Good-sized cucumbers. Have the shells hollowed out and filled with a small amount of the cucumber, mixed with boiled French beans and parsley. Dressed with French dressing and the merest trace of onions, this salad is springlike and delicious.

29. The desert of nougat ice cream is made of plain cream, to which whipped cream has been added, chopped marshmallows and a cup of mixed pistachio nuts, English walnuts and blanched almonds, finely chopped. Serve with whipped cream seasoned with sherry.

30. MRS. L. A. MORGENSTERN, New York City.

31. :UANCE3SRS

Nutrition, whole recipe (rough)

Counts 13 of 16 ingredients. The other 3 aren't in our nutrition table and add nothing above, so the real totals are higher.

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.