Macaroni With Tomato Sauce

1/4 pound of spighetti 1 tablespoonful of flour 1 large tablespoonful of butter

1/2 pint of stewed tomatoes Salt and pepper to taste

Take a handful of the long sticks; put the ends into boiling salted water; as they soften, bend and coil the spighetti in the water without breaking it. Boil rapidly twenty minutes. When done, put it in a colander to drain, then stand the colander in a pan of cold water for fifteen minutes. Put the butter in a frying-pan to melt; add to it the flour; mix until smooth; then add the tomatoes (strained), and stir continually until it boils. Now carefully add the spighetti, let it boil up once, and serve without cutting.

Macaroni With Cream Sauce

Boil the macaroni as directed in the preceding recipe. When done, put it in a colander to drain. Then put into a heated dish, and pour over it Cream Sauce.

Macaroni Croquettes

6 ounces of macaroni 1 tablespoonful of butter 2 tablespoonfuls of grated cheese

1/2 pint of milk 2 tablespoonfuls of flour Yolks of three eggs Salt and pepper to taste

Break the macaroni in pieces about two inches long, rut it in a kettle nearly full of boiling water, and boil rapidly twenty-five minutes. When done, put it in a colander to drain, then into cold water for fifteen minutes; drain again, and then cut it in pieces a half-inch long. Put the milk on to boil. Rub the butter and flour together until smooth; stir into the milk when boiling, and stir continually until it thickens; then add the cheese and macaroni, salt, pepper, and the yolks of the eggs; cook one minute longer; then turn out on a plate to cool. When cold, form into cone-shaped croquettes; roll first in egg and then in bread crumbs, and fry in boiling fat. Serve with Cream Sauce.

Plain Boiled Macaroni

1/2 pound of macaroni 2 tablespoonfuls of flour

1 large tablespoonful of butter Salt and pepper to taste

Break the macaroni in pieces about two inches long. Nearly fill a two-quart kettle with boiling water; add to it a teaspoonful of salt; throw in the macaroni, and boil rapidly thirty minutes. Then put it into a colander to drain; return it to the kettle, add a pint of boiling water; salt and pepper. Rub the butter and flour together until smooth; then stir it into the boiling macaroni, and stir continually until it thickens.

Macaroni With Brown Sauce

1/4 pound of macaroni 1 quart of stock

2 tablespoonfuls of Parmesan Salt and pepper to taste

Break the macaroni in pieces two inches long. Put the stock on to boil. When boiling, add the macaroni and boil rapidly for thirty minutes. When done, put it in a colander to drain. Put one tablespoonful of butter in a frying-pan; and, when brown, add one tablespoonful of flour; mix until smooth; then add a half-pint of stock and stir continually until it boils; add the cheese, then the macaroni, and let it boil up once. Season to taste, and serve.

Macaroni Timbale

6 ounces of cooked ham, chopped fine 4 tablespoonfuls of bread crumbs 1 tablespoonful of stock 1 egg

1 teaspoonful of mushroom catsup 1 teaspoonful of Worcestershire sauce 2 ounces of macaroni boiled and cut in pieces one inch long.

Mix the crumbs and meat well together; then add the stock, seasoning and sauces; mix, and add the egg, well beaten. Grease a plain pudding mould, and line it with the boiled macaroni; fill with the mixture, and press in compactly. Put the lid on the mould and fasten it. Then stand the mould in a kettle, with sufficient boiling water to about two-thirds cover it. Now put the lid on the kettle, and boil for one hour. When done, turn it from the mould, pour Cream Sauce around it, and serve.