This section is from the book "Mrs. Allen's Cook Book", by Mrs. Ida C. Bailey Allen. See also: The Conscious Cook: Delicious Meatless Recipes That Will Change the Way You Eat.
3/4 cupful macaroni, broken in 1/2-inch pieces
2 quarts boiling water
1 teaspoonful salt
1 1/2 cupfuls white sauce
Cook the macaroni in boiling salted water twenty minutes, or until soft, and drain in strainer; cold water may be poured over it to keep the pieces from adhering, but if this is done food value is lost; add to the white sauce. Re-heat and serve.
Put a layer of boiled macaroni in a buttered baking dish, sprinkle with grated cheese, add a second layer of macaroni and cheese, and pour over White Sauce No. 2, cover with buttered crumbs and bake till the crumbs are browned.
1 1/2 cupfuls sifted stewed tomatoes 1/2 teaspoonful salt 1 pint boiled macaroni
Cook the onion in the fat until slightly browned. Add the flour and gradually the tomato and salt, making a sauce. Stir in the macaroni, and re-heat before serving. One-half cupful of grated cheese is a pleasant and nutritious addition.
2 1/2 cupfuls cooked macaroni 1 bunch cooked asparagus 1 cupful asparagus water 1 cupful milk 1/2 cupful buttered crumbs
4 tablespoonfuls flour 4 tablespoonfuls butter 1 teaspoonful salt 1/8 teaspoonful pepper
Make a sauce of the flour, butter, seasonings, asparagus water (saved from cooking the asparagus) and the milk. Cut the asparagus in inch lengths. Put a layer of the macaroni in a buttered baking dish, then one of asparagus and the sauce, repeating until the dish is filled. Finish with the crumbs and bake in a moderate oven till browned.
2 1/2 cupfuls cooked macaroni
1 can of mushrooms, or
1 cupful fresh mushrooms cut in quarters 1 1/2 cupfuls chicken stock Few drops onion juice
1 tablespoonful flour 4 tablespoonfuls butter Few grains nutmeg Buttered crumbs Salt and pepper to taste
Drain and rinse the mushrooms and cut in quarters, Saute (fry) till soft (about five minutes) in the butter and season with a bit of nutmeg. Add the flour and onion juice to this, and gradually the chicken stock. Lei boil, turn in the macaroni and put in buttered ramekins Sprinkle crumbs over the top and bake till brown in a quick oven.
2 1/2 cupfuls cooked macaroni 2 cupfuls chicken, or any meat stock 2 tablespoonfuls flour 2 tablespoonfuls butter
1 teaspoonful minced parsley Few drops onion juice Salt and pepper to taste 6 eggs Grated cheese
Make a sauce of the butter, flour, parsley and stock as usual. Add the cooked macaroni, and half-fill buttered ramekins with the mixture. Very carefully break a raw egg in each, dust with salt and pepper and a grating of cheese, and set in the oven till firm. Serve very hot.
3 cupfuls cooked macaroni 2 cupfuls milk 2 eggs
1 1/2 teaspoonfuls salt
1/8 teaspoonful pepper
1 teaspoonful melted butter
Heat the milk, add the butter and seasonings, and pour onto the eggs, slightly beaten. Put the macaroni in a baking-dish, pour on the milk mixture, stand in a pan of hot water, and bake gently till "set" or firm in the middle. This will take about thirty minutes.
1 1/2 cupfuls macaroni, cut in inch lengths 1 1/2 cupfuls strained tomato juice 1 1/2 tablespoonfuls bacon fat
1 1/2 tablespoonfuls flour
1/4 teaspoonful salt
1/8 teaspoonful pepper
1 cupful cooked meat, diced
Cook the macaroni in ample boiling salted water until tender. Make a sauce of the bacon fat, flour, salt, pepper and tomato juice and let boil. Add the cooked macaroni and the meat, and serve on toast.