February 8, 1955, Bravo Macaroni Squares, Cheese Sauce for Macaroni Squares, Pearl Tapioca Pudding, Meringue

Bravo Macaroni Squares

1 box Bravo 60 second macaroni
1/4 c. butter
1/4 c. flour
1 t. salt
1 1/2 c. milk
1/2 pound sliced frankfurters
3 T. butter
1/4 pound American cheese
Medium sized fresh tomatoes

Cook macaroni according to directions on package. Drain, pour into large bowl. Melt butter, add flour then milk a little at a time. Cook over medium heat until thick, stirring constantly, add salt. Pour sauce over macaroni; mix well. Saute frankfurters in butter for several minutes, add to macaroni with cheese cut into 1/4 inch cubes. Pour into wax paper lined square pan 8 x 8. Let stand at room temperature until cool and firm to touch. About 1/2 hour before serving time remove from pan, cut into 4 or 6 equal portions, place onto well greased baking sheet. Pour 1 T. of cheese sauce (below) over macaroni and place a slice of tomato over sauce, pour more sauce ove tomato. Bake at 400 degrees for 20 to 25 minutes. If not brown after 30 minutes, place under broiler for a few minutes. Wonderful for supper or luncheon. Serves 6.

Cheese Sauce for Macaroni Squares

2 T. Butter
2 T flour
1 c. milk
1/2 t. salt
1 c. cheese (American), grated

Melt butter, add flour, mix well, add milk a litter at a time and cook, stirring constantly until thick and smooth, ad salt and grated cheese. Continue to cook over low heat until cheese is melted.

Tip: Serve these squares with a green vegetable and salad. Serve extra cheese sauce separately. If sauce becomes too thick, thin it down with a little milk.

Pearl Tapioca Pudding

1/2 c. pearl tapioca
3 c. milk
1 1/2 T. butter
1 c. hot milk
2 egg yolks
1/3 c. sugar
1 T. grated lemon rind
1 1/2 GT. lemon juice
1/4 t. salt

Soak pearl tapioca in 3 c. milk for 12 hours. Cook after soaking in double boiler, stirring occasionally, until tapioca is soft. Stir in butter and hot milk. Beat egg yolks slightly, add sugar, lemon rind, juice and salt. Add these ingredients to the tapioca. Place in a greased baking dish. Bake at 325 degrees until pudding is firm, about 1 hour. Stir it once or twice. Cool slightly and if desired cover with a meringue. Bake with meringue at 300 degrees for 15 minutes.

Meringue

2 egg whites
4 T. sugar
1 t. vanilla

Beat egg whites until stiff, add sugar and continue beating until very stiff, add vanilla. Place on pudding and bake as above.