4 ounces macaroni
3 ounces grated cheese
4 sage leaves
Break the macaroni into three and a half inch lengths, and put into boiling water, boiling for half an hour; then drain, and when cool, line a well-buttered pudding basin with the macaroni, and fill in with the following mixture: Scald the onion, and chop very finely with the sage leaves, add the cheese and bread crumbs, and mix well. Fill the basin with this, and cover with macaroni, then a cloth, and steam for three hours. Rice may take the place of macaroni for a change.
If rice is used cook as for plain boiled rice in salted water and put in the baking dish in the same way as the macaroni.
4 ounces macaroni
4 ounces Parmesan cheese
1/2 pint of milk
1/2 pound onions
1/2 pound tomatoes
2 ounces butter
3 ounces bread crumbs Pepper and salt
Break the macaroni into two-inch lengths, and throw it into plenty of fast-boiling water, and let it boil quickly, stirring occasionally, for half an hour, and then drain the water from it. Now add the milk with pepper and salt, and let it boil up quickly, and then simmer for another half hour, when the macaroni should be quite tender. Stir frequently to prevent it sticking to the pan.
The onions in the meantime should have been peeled, sliced and boiled until tender in plenty of water. They must then be drained and slightly chopped. The tomatoes also must be thrown into boiling water for a few seconds, and when removed the skins will come off quite easily; they must now be sliced.
Butter a good-sized French baking dish, and scatter in some bread crumbs; shake out all that do not stick to the butter. Place a layer of macaroni at the bottom of the dish, and scatter over it a third part of the Parmesan. Over that place the chopped onions and then the sliced tomatoes, and then the remainder of the macaroni. Cover this with half the remaining Parmesan, and over that scatter the rest of the bread crumbs. Now scatter the last of the Parmesan, and over that the butter, broken up into small pieces, and place over top. Bake for about twenty minutes in a hot oven; it should be a rich brown all over. This is an excellent dish, and well repays the cook's trouble, if attention is paid to all the details. If Genoa macaroni is used it requires a longer time to prepare than Naples. Twenty minutes in the water is long enough for Naples. Macaroni should always be served hot as it becomes pasty when cold.
Boil some macaroni, and mix with it three ounces of grated cheese, four peeled and sliced tomatoes and half a teacup of milk. Place in a pie dish, and cover with a thick layer of fine bread crumbs and a few knobs of butter; season with pepper and salt; bake until nicely browned. A grated onion is considered an improvement by some people if it is added.