Macaroni Milanaise Recipe

Cook one half package of macaroni in three quarts of salted water

(boiling) until tender. Drain well and cover with cold water for ten

minutes or more. Cook one can of tomatoes for fifteen minutes with a bay

leaf, a bit of mace, onion, cloves, parsley, salt and pepper. Strain and

thicken with one fourth cup each of butter and flour blended together.

Drain macaroni again and mix with the sauce. Add one cup of chopped

green peppers parboiled, and one can of Veribest Tongue chopped, and put

in baking dish. Sprinkle top with grated cheese or buttered cracker

crumbs and bake one half hour.--MRS. C. F. FRANKLIN, 214 NORTH UNION

AVENUE, SHAWNEE, OKLA.

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