Perfect Italian Macaroni Dish

Ingredients

• 1 1/2 cups of cooked rice
• 1/2 tablespoon of salt
• 2 tablespoons of flour
• 1/2 cup of butter
• 1 1/2 pints of milk
• one small head
• one third full
• 1 inch pieces
• pepper
• salt

Directions

1. _Contributed by Mrs. W. Hinckle Smith, Philadelphia, Pa._

2. Boil the macaroni one hour and quarter in salt and water, until the macaroni falls apart when lifted or pierced by the fork. Put a layer of macaroni in a shallow dish, sprinkle grated cheese, pepper and salt over it, and add pats of butter. Put another layer of macaroni on top of this, adding cheese, salt, pepper and butter, as before. Then fill the dish as full as it will hold with milk. Bake a light crusty brown in the oven, and serve hot. The secret of the success lies in the boiling, and if it is not very tender, it should boil another 15 minutes. This will be a revelation to lovers of good macaroni.

3. RICE AND CABBAGE. DELICIOUS!

4. MRS. F. H. LORING.

5. _Contributed through Mrs. Lily Latrobe Loring, Washington, D. C._

6. One small head or as much cabbage as will fill a dish one third full, 1½ cups of cooked rice, ½ tablespoon of salt, 2 tablespoons of flour, ½ cup of butter, 1½ pints of milk. Cut cabbage in 1 inch pieces, removing all hard stalks. Put on to boil, add salt, cook until done but not boiled up. Have ready the rice which has been boiled in well salted water. Make a cream sauce of the butter, flour and hot milk. Drain the cabbage and rice, grease a pan or baking dish, put in a layer of cabbage and rice, then a layer of sauce, and so on until the dish is filled, having the last layer of sauce.

Nutrition, whole recipe (rough)

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