Macaroni Croquettes

4 tablespoons grated cheese.

1/2 cup chopped ham.

2 cups boiled macaroni (chop).

Mix with sauce. Pour on buttered platter and let cool several hours. Cut into squares and fry in deep fat.

Sauce

1 teaspoon butter.

1 teaspoon flour.

1/3 cup sweet milk.

Cook until thick and season. (Serves four).

Frances Morris, Corvallis, Ore. Oregon Agricultural College.

Macaroni Or Spaghetti With Tomato Sauce

1 package of macaroni or spaghetti 1 green pepper (cut fine) Pinch of sugar 1 tablespoon flour.

1/4 pound of bacon (cut fine) 1 onion (cut fine) 1 small can of tomatoes Salt and pepper to taste 1 tablespoon butter.

Cook macaroni or spaghetti in rapidly boiling salted water until tender; drain, rinse in cold water and drain again. In another pan fry the finely cut bacon; add the onions and green pepper and fry again. Add the tomatoes, salt and pepper to taste, and sugar to this mixture and let come to a boil. When boiling add to it a gravy made of the flour, butter and sufficient water to make it smooth. Pour this mixture made in the frying pan over the macaroni or spaghetti. (Serves eight).

Myrtle Meyer, Chicago, Ill. Northwestern University.

Macaroni Loaf

1 cup hot milk, over.

1 cup cooked macaroni cut fine (or Creamettes) Little onion juice Salt.

1 cup bread crumbs 1 cup grated cheese 1 green pepper cut fine or put through grinder 3 well beaten eggs.

Bake in a pan set in another pan of hot water, as for custards. Pimen-toes and parsley may be added if desired. Serve with tomato sauce or mushroom sauce.

Eliza Dickey Manning, Wayzata, Minn. University of Minnesota.

Spaghetti A La New Orleans

1 1/2 pounds spaghetti.

1 can tomatoes.

3 small cloves of garlic.

1 1/2 pounds beef 1 small onion 1 slice salt pork.

1/4 pound grated cheese.

Chop pork, put in pan; when hot put in meat; sear well and brown; add chopped onion, garlic, parsley. When onion is yellow add a little water and let simmer.

Cook tomatoes separately to one-half its contents. Add meat, season, cook until meat is tender.

To four quarts water (boil) add spaghetti and gravy and cheese.

Charlotte Dines, Evanston, Ill. Northwestern University.

Creole Spaghetti

1 large pkg. Red Cross Spaghetti Boil together 2 onions, 1 lb. chopped beef.

1/4 cup melted butter 1 can tomatoes Salt and paprika.

1 tablespoon Worcestershire sauce.

Cook 3/4 of an hour; last five minutes add 1 large can mushrooms if desired. Mix with spaghetti. Put on platter. Sprinkle with cheese. Put in oven till cheese is melted. Serves eight.

Ella Brown, Evanston, Illinois. Northwestern University.