XXXI John Harvey Kellogg, M. D.

MACARONI WITH CHEESE

1½ cups macaroni

1 cup Cottage Cheese

2 hard boiled eggs

2 tb. butter

2 cups milk or sufficient to cover the macaroni

Boil the macaroni in salt water until tender. Place a layer of macaroni in the bottom of a baking dish, a layer of cheese (½ C.), sliced hard boiled eggs, layer of macaroni and the cheese—bits of butter are placed between the layers and on the top, sprinkle cracker, bread or PEP crumbs over the top, moisten with cream or bits of butter; sufficient milk is poured over to just cover the macaroni and bake in rather a slow oven for about forty-five minutes.

SAVORY POTATOES

1 pint sliced potatoes

½ small onion

1 tb. butter

1 cup water

1½ teaspoon salt

Place the thin sliced potatoes in the bottom of a baking dish, slice the onion over this and add the remainder of the potatoes; pour hot water over all with butter and salt. Bake in a slow oven two hours.