1-2 small cloves of garlic
1 qt. water
1 1/2-2 teaspns. salt
Make cream sauce in the usual way with the oil, flour, salt and milk and pour into baking dish, turn into it the macaroni which has been cooked in the salted water with sliced onion and garlic until tender and the water absorbed, and press down into the sauce; sprinkle with crumbs and parsley and bake in moderate oven until bubbling and delicately browned. If preferred, 1/4 cup of flour may be used in the sauce.
3/4-1 cup macaroni 3 cups boiling water 1 - 1 1/2 teaspn. salt
1 small onion 1/2-1 small clove of garlic if wished
Sauce :-1 cup rich milk or thin cream 1/2 tablespn. flour
1/2 teaspn. salt
Add corn and cooked macaroni to sauce, turn all into baking dish, sprinkle with crumbs and pour a little melted butter over if sauce is made with milk. Brown in oven.
1 cup macaroni, 3/4 - 1 cup granella, 3 cups rich milk (more if necessary). Dry and delicately brown macaroni in oven and cook the same as unbrowned. Put into baking dish in layers with granella, turn milk, slightly salted, over and heat in moderate oven. It should be quite moist when done. Unless the milk is about one-fourth cream, there may be a little oil or butter poured over the top.
Simmer onion in oil or butter, add stewed tomatoes and salt; simmer a few minutes and add cooked macaroni; set back where it will heat slowly for a short time and serve.
Heat 1 qt. of milk in inner cup of double boiler, add 1 cup of macaroni and cook until tender, perhaps for 2 hrs. Serve plain as side dish or for luncheon or supper. It may also be served with stewed raisins, with or without cream.
Cream Mold of Macaroni Cook 1/2 cup of macaroni with or without a few slices of onion and a suspicion of garlic, in 2 cups of water with 1/2 tablespn. of butter until tender and well dried out; drain, add 2/3 cup milk, 1 large egg and salt. Turn into well buttered mold and bake covered in pan of water in moderate oven until egg is set, 3/4 - 1 hour. Serve with Boundary Castle or any suitable sauce.
2-3 cups macaroni 1 pt. sour cream (or sour milk with butter or oil)
1 teaspn. salt 1 egg
Add beaten egg and salt to cream and pour over cooked macaroni in baking dish; sprinkle with crumbs and bake until egg is set.
Rice may be used in place of macaroni, tomato also may be be added sometimes with chopped onion; a delicate flavoring of sage gives another variety.