1 cup of macaroni broken into small pieces
2 quarts boiling salted water 1/2 onion
1 1/2 cups tomato sauce
1/2 cup or more of grated cheese
Cook the macaroni in the boiling salted water with the onion and cloves. Drain, remove the onion and cloves, reheat in tomato sauce, and serve with grated cheese.
I teaspoon each of chopped onion and parsley
1 teaspoon salt
1/2 cup grated cheese
1 tablespoon chopped green pepper
Cook the macaroni in boiling salted water until tender, and rinse in cold water. Cook the parsley, onion and pepper in a little water with the butter. Pour off the water or allow it to boil away, and mix all the ingredients. Line a quart baking dish with buttered paper; turn the mixture into it; set the baking dish in a pan of hot water, and bake in a moderate oven for one-half to three-fourths of an hour. Serve with tomato sauce.
4 ounces macaroni Seasoning 2 ounces grated cheese
Cook the macaroni for a quarter of an hour in boiling water. Strain, and let it get cool. Cut up into even lengths of four inches, twist them or tie them together, and dip into the grated cheese and bread crumbs; or, mix the cheese, bread crumbs and seasoning together, and dip into this. Fry a light brown in boiling oil, drain well, and sprinkle with a little grated cheese. Lettuce or water cress is nice with this dish.
1 1/2 cups macaroni broken into one-inch lengths
1 cup grated Neufchatel cheese
2 cups milk
1 cup bread crumbs 3 tablespoons butter 3 tablespoons flour 1 teaspoon salt
Cook macaroni in boiling salted water until tender; drain, and pour over it a dash of water. Make a white sauce of the last four ingredients and mix with the macaroni. Stir the grated cheese into the mixture. Turn into a baking dish, cover with the bread crumbs, and bake in a moderate oven until nicely browned. If desired, buttered crumbs may be used.
I cup macaroni I teaspoon salt I quart water
1/2 pint cream tomato sauce 1 can or 1 pint cooked kidney beans
Break the macaroni into one-inch pieces. Cook in boiling salted water until the macaroni is soft enough to crush between the fingers, which will require from twenty minutes to one hour. When the macaroni is soft, drain and pour a cup of cold water through it. Prepare a cream tomato sauce as follows:
2 tablespoons flour 2 tablespoons butter
3/4 cup milk 1/2 teaspoon salt
1/2 cup strained tomato
Heat the milk to scalding, rub the butter and flour together, and pour slowly into it the hot milk. Set over the flame and cook for five minutes. Add the strained tomato, and turn into this sauce the thoroughly dried macaroni and the can of cooked kidney beans. If desired, more salt may be added. When these ingredients are thoroughly heated, drain into a vegetable dish, and serve. This dish should be stirred carefully, as the beans mash easily.