78. Macaroni With Cheese

The genuine Italian macaroni is the nicest. Boil one-half pound (or half a package of the French macaroni) in plenty of salted boiling water for one hour. Drain, and put half of it in a buttered baking dish, season with salt, grate cheese over it, add the other half of the macaroni, then more cheese and some bits of butter on top. Pour over it enough drawn butter sauce to fill the dish - about one cup, and bake three-quarters of an hour.

79. Macaroni And Tomato Sauce

Boil as above, and season. Serve with tomato sauce.

80. Macaroni A La Creme

Boil the macaroni twenty minutes; drain and add a cup of milk, a little salt, and stew fifteen minutes. Pour over a rich drawn butter sauce, and serve with grated cheese.