Macaroni Au Gratin

Break half a pound of macaroni into inch lengths. Make a weak broth by diluting the remains of yesterday's soup with hot water, and straining it. When it boils, season well and put in the macaroni. Cook until tender, but not broken. Drain off all but half a cupful of the liquor; put the hot macaroni upon a stone-china dish; stir a good piece of butter through it; sift over it a mixture of grated cheese and fine bread-crumbs. Set upon the upper grating of the oven to brown,

Macaroni Di Lucca

Break half a pound of pipe macaroni into two-inch lengths. Cook fast in boiling, salted water for twenty minutes, or until clear, but not broken. Then drain and rinse quickly in cold water to prevent the pieces from adhering to one another. Butter a bake-dish, and cover the bottom with macaroni, salt, drop bits of butter here and there with a slight sprinkling of cayenne, and cover with Parmesan cheese. Fill the dish in this order, having a cheese-layer on top.

Have ready in a saucepan a cupful of hot milk, and melt in it a teaspoonful of butter, a saltspoonful of English mustard, and a little pepper and salt. Cover the macaroni with it, put a lid over the dish, and bake, covered, half an hour; then brown. Serve in the dish.

This is a genuine Italian recipe.

Macaroni In Spanish Style

Boil half a pound of macaroni in salted water until clear; drain and rinse in cold water in which has been mixed a table-spoonful of vinegar. Lay the sticks of boiled macaroni upon a board in parallel rows, and with a sharp knife cut all into pieces of equal length, about five inches long.

In another saucepan have ready, heated, a cupful of mutton or lamb or chicken gravy, a teaspoonful of grated onion, a cupful of strained tomato, a green pepper, chopped fine, a teaspoonful of sugar, salt and cayenne to taste, and a dust of nutmeg. Put in the macaroni, simmer slowly for half an hour and pour into a hot dish which has been rubbed with a freshly cut clove of garlic.

Spaghetti (Plain)

Break half a pound of spaghetti into pieces of equal length and boil twenty minutes fast in plenty of salted water. Drain off the water, rinse the spaghetti in cold water, and return to the fire with enough cold milk to cover it. Stir in a tablespoonful of bitter for each cupful of spaghetti, season with pepper and salt, and cook gently for ten minutes more. Stir in, then, three tablespoonfuls of grated cheese and turn into a deep dish.