One dozen stalks and leaves serve four or five persons. Many persons cook the stalks separately and serve them with a white sauce, using only the leaves for greens.
Cook in the same manner as chard, allowing two hours or more in the cooker.
Cook in the same manner as chard, allowing two and one-half hours or more in the cooker. Do not remove the little beets. When cooked, cut through the greens frequently with a knife, to make them less awkward for serving.
3 cups prepared celery 1 teaspoon salt 1 qt. water
Scrub the celery with a small brush, remove the strings, cut it in one-half-inch pieces and drop it into the boiling salted water. When it is boiling, set the pail or pan into a cooker-pail of boiling water and put it into the cooker for from two to four hours or longer, depending upon the toughness of the stalks. It will not be injured by long cooking. When tender, drain it, saving one-half cupful of the water to use in making the sauce. Serve with one cupful of Sauce for Vegetables.
¹⁄₃ lb. macaroni (1 cup broken in pieces) 1 qt. water 1 teaspoon salt
Break the macaroni into one-inch pieces. Soak it in cold water for one hour, then drain it; or cook it without soaking. Drop it into the boiling water, let it boil, and put it into the hay-box for one and one-half hours if soaked, or two hours if not soaked. Stand the pail or pan in a cooker-pail of boiling water while in the hay-box. Macaroni will break to pieces if cooked too long. When tender, drain it in a colander and serve it plain, seasoned to taste with salt and pepper, or make it into Macaroni and Cheese or Macaroni and Ham.
1 cup macaroni in one-inch pieces 1 pt. stewed and strained tomatoes 1 cup stock or water 1 medium-sized onion 4 cloves 1 small bay leaf 1 teaspoon salt 2 teaspoons sugar ¹⁄₈ teaspoon pepper 1 cup cheese, grated or shaved
Soak the macaroni in cold water for one hour; stick the cloves into the onion. Drain the macaroni, put it into a pan or pail, add the other ingredients, except the cheese, and, when boiling, set the pan or pail into a cooker-pail of boiling water and put it into a cooker for two hours. Remove the onion and bay leaf and add the cheese. If it cannot be served as soon as the cheese is melted, slip the pail back into the cooker.