Italian Macaroni No. 1

3 ounces pipe macaroni

1 tablespoon chopped parsley

3 ounces grated cheese

2 ounces butter

1 teaspoon grated onion

1/45 pint white sauce

Pepper and salt to taste

Throw the macaroni into boiling water for twenty minutes, drain, and cut up into two-inch lengths; mix the parsley, butter, onion, and grated cheese with the sauce, then add the macaroni, put the mixture in a dish, and cover with bread crumbs, and put in the oven for half an hour. Serve with this some very thinly sliced Spanish onion, with a small cucumber cut up with it; cover with three tablespoons of oil, the juice of half a lemon, and a little cayenne pepper and salt.

Italian Macaroni No. 2

Break up the macaroni and cook in boiling water with a little salt until tender, then strain. Melt the butter in a saucepan, mix one scant tablespoon of flour with it, add one cup of milk gradually and boil for five minutes. Add three tablespoons of grated cheese. Season with salt and pepper, then put the macaroni into it, and cook together for a few minutes. Serve very hot. If the sauce is too thick add more milk.