1 lb. macaroni
2 carrots, cut fine
1 c. celery, cut fine
Onion, if desired
1 green or red pepper, cut fine
6 hard boiled eggs, cut up
Salt and pepper

Cook macaroni in salted water for 20 minutes. Add 1/2 teaspoon yellow food coloring while boiling macaroni. Cool in kettle by running cold water over macaroni. Drain in colander. Serve with following salad dressing.

COOKED PENNSYLVANIA DUTCH SALAD DRESSING:

3 eggs
1 tbsp. flour
1 c. sugar
1/2 c. vinegar
1 c. water
Salt

Combine above ingredients and cook. When thick, add 2 large tablespoons Miracle Whip or other salad dressing. Mix with macaroni for salad.