This section is from the book "Hints To Housewives On How To Buy, How To Care For Food", by Mayor Mitchel's Food Supply Committee. Also available from Amazon: Hints to Housewives on How to Buy, How to Care for Food.
1/4 pound of macaroni
1/4 pound of grated cheese
1/2 cup of milk
1 tablespoon of butter or butter substitute
Salt and pepper Break the macaroni in convenient lengths, put it in a two-quart kettle and nearly fill the kettle with boiling water; add a teaspoon of salt and boil rapidly twenty-five minutes (the rapid boiling prevents the macaroni from sticking together); drain in a colander, then throw into cold water to blanch for ten minutes; then drain again in the colander. Put a layer of macaroni in the bottom of a baking-dish, then a layer of cheese, then a sprinkling of salt and pepper, then another layer of macaroni, and so continue until all is used, having the last layer macaroni. Cut the butter or butter substitute in small bits; distribute them evenly over the top; add the milk and bake until a golden brown (about twenty minutes) in a moderately quick oven. Serve in the dish in which it was baked.
Arrange in a baking-dish layers of cooked macaroni, stewed and seasoned tomato or canned tomato pulp, and chopped green pepper. Dot each layer with butter or butter substitute. Cover all with cracker crumbs. Bake in hot oven.
1/4 pound of macaroni 1/2 pint of milk
1/4 pound of grated cheese 1 tablespoon of butter or drippings
Salt and white pepper to taste
Break the macaroni in convenient lengths. Put in a two-quart kettle and nearly fill the kettle with boiling water; add a teaspoonful of salt and boil rapidly twenty-five minutes; then drain. Put the milk into a double boiler; add to it the butter or drippings, then the macaroni and cheese; stir until thoroughly heated, add the salt and pepper, and serve.
1/4 pound of macaroni 2 tablespoons of cheese
1 quart of stock or water Salt and pepper to taste
Break the macaroni in pieces two inches long. Put the stock or water on to boil. When boiling, add the macaroni and boil rapidly for thirty minutes. When done, put it in a colander to drain, saving the liquid. Put one tablespoon of butter or drippings in a frying-pan; add one tablespoon of flour, mix until smooth; then add a half-pint of the stock or water in which macaroni was boiled and stir continually until it boils; add the cheese, then the macaroni, and let it boil up once. Season to taste, and serve.
Put the macaroni into salted boiling water, and cook it twelve to fifteen minutes, or until it is tender. When it is cooked, drain off all the water and cover the hot macaroni with grated cheese. With two forks mix lightly the cheese with the macaroni. Turn it into the hot serving-dish, and pour over it the sauce given below. Serve at once.
Sauce For Macaroni. Put into a saucepan one and a half tablespoons of butter or drippings. Add a small onion chopped fine. Cook until all are browned; then add three tablespoons of the water in which the macaroni was boiled and a teaspoonful of beef extract. Add, also, three or four soaked mushrooms and let it simmer for five minutes.
This amount of sauce is enough for a pound of macaroni.
The mushrooms given in this recipe are the dried cepes, which can be bought by the pound at Italian groceries. They are the best, after the fresh mushrooms, to use for sauces. They should not be cooked longer than five minutes to give their best flavor.
The beef extract and the mushrooms can both be left out, if desired.
Macaroni Or Spaghetti With Tomato Sauce. Boil macaroni or spaghetti in water for thirty minutes; drain off the water and serve the macaroni with tomato sauce and cheese.
6 ounces of macaroni
1 tablespoon of butter or drippings
2 tablespoons of grated cheese
1/2 pint of milk
2 tablespoons of flour
Salt and pepper to taste
Break the macaroni in pieces about two inches long. Put 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 cut it in pieces a half-inch long. Scald the milk. Rub the butter or drippings and flour together until smooth; stir into the milk when boiling, and stir continually until it thickens; then add the cheese and macaroni, salt and pepper, cook one minute longer; then turn out on a plate to cool. When cold, form into croquettes; roll first in egg and then in bread crumbs, and fry in deep hot fat. Serve with cream sauce.
6 ounces of left - over meat or vegetables 4 tablespoons of bread crumbs 1 tablespoon of stock or gravy
1 teaspoon of tomato catsup
2 ounces of macaroni boiled and cut in pieces one inch long
Mix the crumbs and meat or vegetables well together; then add the stock or gravy, seasoning and catsup. 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 cover it about two-thirds. 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.
Throw a few noodles at a time into boiling, salted water; boil them until they are done, separating them carefully with a fork to prevent their matting together. Skim them out when done, and keep them on a warm dish in a warm oven until enough are cooked. Season with butter. Put them in the dish in which they are to be served, and sprinkle over them bread crumbs browned in hot drippings to a golden color. This dish may be served with fish, with meat, or as a course by itself. Noodles may also be cooked like macaroni, with cheese.