Break half a pound of pipe macaroni into inch-lengths, and boil in salted water until tender. Drain, and put a layer of the macaroni in the bottom of a greased pudding-dish, sprinkle with pepper, salt, onion juice and grated cheese, and cover all with a layer of stewed and strained tomatoes that have been previously seasoned to taste. On these goes another layer of macaroni, and so on until the dish is full. The topmost layer must be of tomatoes sprinkled with crumbs and good-sized bits of butter. Set in a hot oven, covered, for twenty minutes, and then bake, uncovered, until the crumbs are well-browned.
Break a half pound of spaghetti into bits not more than an inch and a half in length, and boil in slightly salted water for twenty minutes. Turn into a hot colander and set at the side of the range to drain. Grate enough Swiss cheese to make a generous half cupful and turn into a saucepan with three tablespoon-fuls of melted butter. Stir well; add the hot spaghetti, toss and stir for a minute, or just long enough to melt the cheese; add a dash of paprika and serve in a hot dish.
Have ready a cupful of cold, boiled macaroni cut up small. Make a white sauce by cooking together a tablespoonful of butter and two of flour and stirring into them a cupful of hot milk. Stir until thick, add a large tablespoonful of grated cheese, and, gradually, the whipped yolks of four eggs, beating all the time. Work the macaroni into the sauce and set aside until the mixture is very cold. With floured hands form into small balls - not quite as large in circumference as a silver dollar - roll in beaten egg, then in fine cracker-crumbs, and set in the ice-box for two hours. Fry in deep, boiling cottolene or other fat. Serve with tomato sauce.
Break spaghetti into very small bits less than an inch in length. Boil these for twenty minutes, or until tender, in salted water. Drain and keep hot while you make the folowing sauce:
Cook together in a saucepan a heaping teaspoonful, each, of butter and browned flour, and when these are blended to a brown roux, pour upon them a pint of beef stock, and stir until smooth. Now add four tablcspoonfuls of tomato catsup, six drops of Tabasco sauce, a teaspoonful of kitchen bouquet, a pinch of salt and a dash of paprika. Turn the boiled spaghetti into this sauce, stir all together, and pour the mixture into a greased pudding-dish. Sprinkle buttered crumbs and grated cheese over the top and bake until brown.
Have a long fish kettle half full of boiling, salted water, and lay a half pound of unbroken pipe-macaroni in this. Boil for twenty minutes or until tender. Carefully drain the water from the kettle and slip the macaroni gently upon a heated platter, where it may lie at full length. Set the platter in the oven to keep warm while you make a sauce by cooking together in a saucepan two tablespoonfuls of butter and one of flour, and pouring upon them a pint of strained tomato liquor. Stir to a smooth sauce, then season with onion juice, celery salt, pepper, and four table-spoonfuls of Parmesan cheese. Pour this sauce over the macaroni on the platter. When you serve, cut the mass with a sharp knife into manageable lengths.