Boiled Macaroni

Pour one pint boiling water over one-half pound of macaroni, let stand half an hour, drain, and put in a custard kettle with boiling milk to cover, cook till tender, drain, add a tablespoonful butter, and a teacupful of cream, and season with salt and pepper; grate cheese over the top and serve.

Macaroni

Boil macaroni in salt and water, until very tender; then put butter in bottom of the dish, next a layer of macaroni, then chopped parsley, well beaten egg, and ham, chopped very fine, pepper and salt, and so on until the dish is filled. Bake twenty minutes.

Macaroni As A Vegetable

Simmer one-half pound of macaroni in plenty of water till tender, but not broken; strain off the water. Take the yolks of five and the whites of two eggs; one-half pint of cream; white meat and ham, chopped very fine; three tablespoonfuls of grated cheese; season with salt and pepper; heat all together, stirring constantly. Mix with the macaroni; put in a buttered mould, and steam one hour. It is quite as good baked.

Baked Macaroni. Boil half a pound of macaroni until quite soft; put it into a vegetable-dish with a little mustard, pepper and salt, a small piece of butter, and some grated cheese. Bake ten or fifteen minutes.

Macaroni Pudding - To Eat With Meat

Simmer a quarter of a pound of macaroni in plenty of water, until it is tender. Strain off the water, and add a pint of milk or cream, an ounce of greated cheese, and a teaspoonful of salt. Mix well together, and strew over the top grated cheese and crumbs of bread. Brown it well, in baking, on the top. It will bake in a quick oven in half an hour. It is appropriate to be eaten with boiled ham, or beef a la mode, or forms a course by itself, after meat.

Italian Macaroni

Place two pounds of beef, well larded with strips of salt pork, and one or two chopped onions, in a covered kettle on the back of the stove, until it throws out its juice and is a rich brown; add a quart of tomatoes seasoned with pepper and salt, and allow this mixture to simmer for three hours. Take the quantity of macaroni desired and boil in water for twenty minutes, after which put one layer of the boiled macaroni in the bottom of a pudding dish, cover with some of the above mixture, then a layer of grated cheese, and so on in layers till the dish is filled, having a layer of cheese on the top; place in the oven an hour, or until it is a rich brown.