Macaroni Boiled

The twisted Italian macaroni is the best. Break each twist by crushing it in the hand; break again, if not small enough; it should be two inches long; put it in a stew-pan holding at least two quarts and a pint, with a tablespoonful of salt; simmer, but do not boil it, for about twenty-five or thirty minutes, until tender, but not broken or split; shake it frequently and loosen from the bottom of the vessel with a spoon; replenish it from a kettle of boiling water, so as to float it all the time. These directions will answer for all preparations of macaroni (the water must be boiling when you put the macaroni in it, or it will go to paste). When done, drain it through a cullender and let it stand covered whilst you prepare a sauce, with three ounces of melted butter stirred to a paste with an even tablespoonful of flour, a saltspoonful of salt and half a pint of milk; stir it all together over the fire until it thickens; put the macaroni into a vegetable dish, pour the sauce over it, shake it through, cover and serve.

Macaroni Baked In Cream

Break up the macaroni and prepare it as above; drain off all the water through a cullender; when cooked, butter a baking dish, put in the macaroni, sprinkle plentifully with salt, cover with little pieces of butter and pour over it rich cream, as much as the dish will hold. Bake in a quick oven three-quarters of an hour. Serve in the dish you bake it in.

Baked Macaroni

Break up half a pound of macaroni in two-inch lengths, and simmer it as for boiled macaroni, drain it well; have ready grated half a pound of good rich cheese, not too old; butter a baking dish, one that will do to serve it in, divide the cheese in half, put one portion in the dish, scattering it evenly over the bottom, pour in the macaroni, arrange it smoothly, and put over it the remaining half of the cheese, sprinkle it plentifully with salt, and pour over it a large coffeecup of cream and milk mixed; bake it three-quarters of an hour; it should be a nice brown on top.

Macaroni Pudding

"One of the most excellent preparations of this article is the Timbale de Macaroni." Prepare half a pound of macaroni as above drain it well in a cullender; " beat up the yolks of five and the whites of two eggs, take half a pint of rich cream, the breast of a cold fowl and some thin slices of ham minced fine; add to them two or three tablespoonsful of finely-grated Parmesan cheese" (this is the pineapple cheese), " and season with pepper and salt. Mix all these with the macaroni, and put into a pudding-mould well buttered, cover closely, let it steam in a stew-pan of boiling water for about an hour. Serve quite hot with rich gravy." - Kitchener.

This may also be baked. It is a European way of preparing macaroni, and a very fine recipe. If baked, put it in a rather shallow dish and bake three-quarters of an hour.