ROMAN HOLIDAY
1/4 cup shortening
1 onion (chopped)
2 cups cooked American Beauty macaroni
1 pound hamburger
1 teaspoon Morton's salt
1/8 teaspoon pepper
1 1/2 cups canned tomatoes
3/4 cup grated cheese

   Method:  Fry onion in shortening.  Add meat and seasonings.  Cook five minutes.  Place a layer of macaroni in baking dish.  Add meat and its drippings.  Then add another layer of macaroni.  Pour tomatoes over all, and sprinkle with grated cheese.  Cover dish.  Bake in moderate oven, 350 F., 35 minutes longer.  Remove cover and bake 10 minutes longer.

Josephine Roberts.

  CHEESE AND MACARONI LOAF
1 cup American Beauty Shel-roni
   Cook in salted water until tender.  Drain.
1 cup milk
3/4 cup bread crumbs
1 cup grated Kraft cheese
1/2 cup melted butter
2 tablespoons pimento
1 tablespoon cut-up parsley
1/2 teaspoon Morton's salt

   Mix and add three beaten eggs.  Bake in buttered pan then set in pan of water in medium oven.  Serve with rich, white sauce to which has been added a small can of cut-up mushrooms.  Add some liquor of  mushrooms.

Mrs. J. C. McConaughey.

  MACARONI CREOLE MEAT LOAF
1 1/2 lbs American Beauty macaroni
3 eggs
1 cup ground beef
1 cup bread crumbs
1 tablespoon grated onion
1 quart boiling water
1/2 chopped green pepper
1 tablespoon Morton's salt
1/2 teaspoon pepper
1/2 teaspoon cinnamon
1 tablespoon chopped parsley
1 tablespoon tomato sauce

   Cook macaroni in hot salted water until tender.  Drain in colander and wash under cold water.  Drain.  Combine with remaining ingredients.  Pour into greased pan and bake at 350 F., 35 to 40 minutes.  Serve with the following sauce:  Fry 1 slice onion in fat until brown, add 1/4 green pepper and 1 stalk celery, chopped fine, 1 small can tomatoes, 1 teaspoon C. & H . sugar, 1/2 teaspoon Morton's salt, 1/4 teaspoon pepper.  Cook 15 minutes and thicken  with 2 tablespoons Aristos Never-Fail flour.

Helen Doyle.

  DELICIOUS SANDWICHES
   Ideal peanut butter being rich, try making sandwiches with a combination of Heinz India relish.  Spread one slice of bread with the sweet India relish and the other slice of bread with mayonnaise and Ideal  peanut butter.  Press both slices firmly together then you will find this makes a most palatable sandwich.  Too, it is very easy to eat as combined with the relish, the peanut butter  never adheres to the roof of one's mouth.

Catherine Loy.

  BARBECUED SPARERIBS
3 or 4 pounds spareribs
2 onions, sliced
2 tablespoons vinegar
2 tablespoons Worcestershire sauce
1 tablespoon Morton's salt
1/2 teaspoon red pepper
1 teaspoon paprika
1/2 teaspoon black pepper
1 teaspoon chili powder
1 8-ounce bottle (3/4 cup) catsup
3/4 cup water

   Select meaty spareribs and cut into pieces, allowing 2 to each portion, or you may leave the rack uncut.  Sprinkle with salt and pepper.  Place in a roaster and cover with the rest of ingredients.  Bake in moderate oven for about 1 hour.

Mrs. David Bywaters.

  FISH A LA DELMONICO
3 cups cooked white fish
4 tablespoons butter
4 tablespoons Aristos Never-Fail flour
1/2 teaspoon Morton's salt
   Pepper and lemon juice to taste
   Sprig of parsley
   Slice of onion
2 cups milk
2 egg yolks
1 cup buttered cracker crumbs

   Scald milk with parsley and onion added.  Melt butter, add flour, pepper and salt.  Strain milk and add gradually, stirring constantly.  Let boil until smooth.  Beat constantly.  Let boil until smooth.  Beat yolks of eggs and add to mixture.  Place layer of fish in buttered dish or individual molds.  Sprinkle a few drops lemon juice, cover with sauce.  Another layer of fish.  Another of sauce, until all is used.  Sprinkle top with cracker crumbs and bake 1/2 hour in moderate oven.

Mrs. A. F. Nordstrom.

  WILSON'S HAM CASSEROLE MEAL
1 1/2 cups American Beauty elbow macaroni
1 teaspoon Morton's salt
1 pound Wilson's Tender-Mild ham, cubed
1/2 pound cheese, grated
1 cup milk
1 tablespoon Aristos Never-Fail flour

   Cook the macaroni in boiling water with the teaspoon of salt until tender.  Blanch and arrange layers of the cooked macaroni and cubed ham in a casserole.  Pour sauce made of milk, flour and cheese, a pinch of salt over the ham and macaroni.  Save enough cheese to sprinkle over top and bake for 1 hour.

Mrs. E. S. Concle.

  ROYAL SCALLOP
1 cup Wilson's Tender-Mild ham, cut
   in small pieces (boiled or baked)
3 hard-cooked eggs, riced
1/4 cup buttered bread crumbs (hard)
1 1/4 cups medium hard sauce

   Line a baking dish with a layer of ham; put on a thin layer of white sauce; sprinkle on bread crumbs, then a layer of riced egg.  Repeat until all is used with white sauce on top.  Bake in slow oven 25 minutes.  Serves 6.

Mrs. L. A. Benson.