Baked Macaroni

Put nine ounces of macaroni without breaking it into a saucepan with boiling salted water and when done drain, put it into a stewpan, add a little pepper and grated nutmeg to taste and thicken with a few tablespoonfuls of bechamel sauce. Warm this up on the fire for a few minutes, take it off, toss the pan and add one-fourth pound of butter, two ounces each of grated Parmesan and also of grated Gruyere cheese and pour the whole into a baking-dish. Sprinkle with a little more cheese and gratinate for thirty minutes in the oven; then serve.

Curried Macaroni

Put a quantity of macaroni in a saucepan of salted water and boil for twenty minutes; remove, drain, put it in a saucepan with some curry sauce and simmer it gently for from five to ten minutes. Keep each piece of macaroni separate and do not allow it to be cooked to a paste. Serve it hot.

Macaroni, Genovese Style

Boil half a dozen fresh pork sausages in stock; when cooked drain and let them get cold. Boil the necessary quantity of macaroni in salted water and when thoroughly tender turn it out onto a sieve to drain. Cut the sausages in slices and arrange them with alternate layers of the macaroni on a deep dish, strewing grated Parmesan cheese between each layer. Pour over the contents of the dish some nicely-flavored rich veal gravy, cover the dish and place it in a slow oven for about one hour. Serve the macaroni very hot in the dish in which it was cooked.

Macaroni, Neapolitan Style

Place a saucepan of water on the fire, boil it up, and put into it one heaping teaspoonful of salt; as soon as it boils up again, throw in one pound of macaroni, let it boil for half an hour, then drain in a colander. Grate six or eight ounces of cheese; put a layer of the boiled macaroni in a deep dish, sprinkle it with grated cheese, and so on until the dish is full. Pour over it some hot gravy. Melt on the fire one-fourth of a pound of butter, pour it over the top, and serve as hot as possible.

Macaroni With Cheese

Put plenty of water in a large saucepan together with a lump of salt, and place it over the fire; when the water boils quickly throw in the macaroni, first breaking it into moderate lengths. Stir frequently until tender then pour in a jugful of cold water, and drain the water off. Put about one-fourth pound of butter in a stewpan, and place it over the fire until lightly browned; turn the macaroni onto a hot dish, pour over the butter, strew plenty of grated Parmesan cheese over it, and serve.

Macaroni With Cream

Boil in plenty of salted water for three quarters of an hour three-fourths of a pound of macaroni, adding one-half ounce of butter and one onion stuck with two cloves. Drain well, and put it back into a saucepan with one-third of a pound each of butter, grated Parmesan and grated Gruyere cheese, a pinch of pepper, and a little nutmeg. Moisten with one-half pint of white broth and four tablespoonfuls of cream. Cook all together for five minutes, stirring well, and when the macaroni is soft, dish it up, and serve.

Macaroni With Gravy

Prepare a small quantity of veal gravy, skim off the fat and mix with it a few tablespoonfuls of tomato sauce, a little raw ham, a small bunch of sweet herbs, and a small quantity of pepper. Place this at the side of the fire and let it simmer until wanted. Meanwhile boil some macaroni in a little salted water; when tender drain, and before it gets cold take up small quantities with a skimmer and put them in layers in a deep dish. Cover each layer with grated Parmesan cheese, moisten with a little of the gravy strained through a sieve and mixed with a little butter, and serve very hot. If the gravy is too thin, thicken it with a little meat-glaze.

Macaroni With Ham

Put two ounces of macaroni broken in pieces in a saucepan with one pint of highly seasoned stock, and boil until tender; add a little salt, pepper and butter, and turn it onto a hot dish with two ounces of minced cooked fat ham or streaky bacon, sprinkle over a few fried breadcrumbs, and serve.

Macaroni With Kidneys

Boil one-fourth pound of macaroni. Remove the fat from half a dozen mutton kidneys, or one beef kidney, skin them, cut them open, season with salt, cayenne and powdered mixed herbs and fry in butter, browning nicely on both sides; then stir in three-fourths of a pint of gravy flavored with tomatoes. Place the kidneys on a hot dish, surround them with the boiled macaroni, pour over the gravy, and sprinkle with a little salt and pepper and some chopped hard-boiled eggs, with a sprinkling of grated Parmesan cheese.

Macaroni With Tomatoes

Break one-fourth pound of macaroni in lengths of about three inches, plunge them into a saucepan of boiling salted water, and boil for twenty minutes or so until done. Take them out, drain, and put them in a baking-dish; mix in one ounce of grated Parmesan cheese, one teacupful of stewed tomatoes, an equal quantity of brown meat gravy, a lump of butter, and salt and pepper to taste. Place the dish in a slack oven, allow the mixture to simmer gently for thirty minutes, and serve. It need not be baked unless desired, and care must be exercised to see that the flavor of the tomatoes is not too strong, and also that it is not salted too much.