Name of a preparation of wheat flour and water, that which is of home manufacture being equally as good in grades as the imported.

Italian Style Macaroni

Macaroni broken into three-inch lengths and put to boil with a seasoning of salt and a pat or two of butter; when done, turned into a colander and drained dry; meantime heat some tomato sauce and work into it a little butter and glaze. Into a buttered pan place a layer of the macaroni, moisten it with the sauce, then strew with Parmesan cheese, renew this operation till pan is full, strew the top plentifully with cheese, bake for half an hour in medium oven and serve hot.

Macaroni And Cheese (Plain)

Break the macaroni and boil in salted water with a pat of butter till done, then drain, place back into the sautoir and add to it a cupful each of melted butter, Parmesan cheese, grated Swiss cheese, and cream, toss it well over a quick fire; serve garnished with fancy croutons.

Baked Macaroni And Cheese

Also called "macaroni au gratin"; the preceding when prepared, turned into a buttered pan, strewn with equal parts of grated cheese and breadcrumbs, sprinkled with melted butter, baked a delicate brown and served.

Macaroni (As The Monks Like It)

Macaroni broken, boiled and drained, then mixed with a rich puree of pounded anchovies and mushrooms.

Macaroni And Cheese (French Style)

Broken lengths of macaroni boiled 20 minutes, drained, turned into a buttered pan; mix into each pound half a cup of melted butter and a cupful of coarsely chopped cheese, to this add a quart of liaison made of water, 4 eggs and a little flour, place in a medium oven for ten minutes, then pour over all, without stirring, a pint and half of Bechamel parsley sauce, bake brown and serve.

Macaroni And Tomatoes

Macaroni broken, boiled and drained; returned to sautoir, and to each pound of macaroni add half a pint each of minced cheese, brown sauce, and roast meat gravy, also a pint of thick stewed tomatoes; when thoroughly reheated it is ready to serve; or it may be turned into a buttered pan, sprinkled with cheese and simmered for half an hour in a medium oven.

Milan Style Macaroni And Oysters

Macaroni broken, boiled and drained, placed in layers in buttered pan, the top of each layer covered with drained raw oysters, a sprinkling of melted butter, pepper and salt; when full, the whole moistened with a thin cream sauce, baked till set. Cooked and served in individual dishes this is a good seller in clubs and restaurants.

Creole Style Macaroni

A pound of macaroni broken, boiled and drained, one large onion minced with two cloves of garlic and fried in oil; when of a pale brown, add two minced red peppers and a quart of tomato sauce, then add the macaroni, simmer and serve.

Genoise Style Macaroni

Macaroni broken, boiled and drained, then kept hot. Equal parts of tomato and Espagnole sauces mixed and fetched to the boil; served, sauce in bottom of shallow dish, macaroni on it, this then strewn with Parmesan cheese.