Plain Boiled Macaroni

Two quarts of boiling water, one table-spoonful of salt, and twelve sticks of macaroni. Break and wash the macaroni, throw it into the salt and water, and boil rapidly for twenty-five minutes. Pour off the water, season with salt, pepper and butter, and serve.

Macaroni In Gravy

Twelve sticks of macaroni, one and a half pints of stock, one scant table-spoonful of flour, one generous table-spoonful of butter, salt, pepper. Break and wash the macaroni.

Put it in a sauce-pan with the stock. Cover, and simmer half an hour. Mix the butter and flour together. Stir this and the seasoning in with the macaroni. Simmer ten minutes longer, and serve. A table-spoonful of grated cheese may be added.

Macaroni With Cream Sauce

Boil the macaroni as directed for the plain boiled dish. Drain, and serve with half a pint of cream sauce.

Macaroni With Tomato Sauce

Boil and drain as directed for plain boiled macaroni. Pour over it one pint of tomato sauce.

Macaroni With Cheese

Prepare the macaroni with the cream sauce. Turn into a buttered escalop dish. Have half a cupful of grated cheese and half a cupful of bread crumbs mixed. Sprinkle over the macaroni, and place in the oven and brown. It will take about twenty minutes.

Macaroni a 1' Italienne.

Twelve sticks of macaroni (a quarter of a pound), half a pint of milk, two table-spoonfuls of cream, two of butter, one of flour, some salt, white pepper and cayenne, and a quarter of a pound of cheese. Break and wash the macaroni, and boil it rapidly lor twenty minutes in two quarts of water. Put the milk on in the double boiler. Mix the butter and flour together, and stir into the boiling milk. Add the seasoning, cream and cheese. Drain, and dish the macaroni. Pour the sauce over it, and serve immediately. One table-spoonful of mustard can be stirred into the sauce if you like. If the sauce and macaroni are allowed to stand long after they are put together the dish will be spoiled. If they cannot be served immediately, keep both hot in separate dishes.