Macaroni Salad Bread And Butter

Cup Cakes Tea

Macaroni Salad

Break the contents of 1/2 - pound package macaroni into pieces 1/2 inch long. Boil about 20 m, or until tender. Pour into a sieve, rinse with cold water, and put into a mixing bowl. Cook 3 eggs until hard, according to directions given in Lesson 1. When cold, slice and add to macaroni. Add 1/2 c celery cut into short pieces. Cover with Salad Dressing (L. 15) and serve very cold.

Cup Cakes

Cream 1/2 c butter, add 1 c sugar and mix until well creamed together. Add the yolk of 1 egg and beat well. Mix and sift 2 c flour and 2 level t baking powder. Add to the cake alternately with 1 c milk. Mix and beat well, then cut and fold in the stiffly beaten white of 1 egg, and 1 t vanilla. Bake in greased muffin rings 30 m in a moderate oven.

Preparing The Meal

Heat the water for tea about 5 m before lunch time, then make the salad, the eggs and macaroni having been cooked. Make the tea and serve the lunch. The cup cakes may be made immediately after breakfast or before this meal.