Break macaroni in to one-inch pieces, put into a strainer, and rinse well with cold water. Cook in boiling salted water twenty-five minutes or until soft. Strain as soon as cooked or it will become pasty. Pour over it hot cream which has been seasoned with pepper and salt.
Butter a baking dish, and fill it with boiled macaroni and a white sauce. Cover with buttered bread crumbs, and bake until the crumbs are brown. The sauce should be well seasoned and the macaroni boiled in salted water.
Cook macaroni in boiling salted water until tender, drain, chop fine and mix with half the quantity of bread crumbs, a few drops of onion juice, one teaspoon of lemon juice, salt, pepper, and a half a cup of strained tomato juice. Mix thoroughly, shape into cutlets, cover with flour and fry in oil or butter until a golden brown.
Serve with a sauce made as follows:
Melt one ounce of butter in a saucepan and stir in one tablespoon of flour, cook for five minutes stirring constantly; do not let it color. Add very slowly a cup of milk and cook until it is the proper consistency. Season with pepper and salt and a teaspoon of chopped parsley.
2 ounces macaroni 1 tablespoon of butter 1 gill of milk
Break the macaroni into very small pieces and cook in boiling salted water until tender. Strain, add the butter, milk, cheese and seasoning. Mix well. Make a short pie crust, roll it out thin and cut into squares. Put a spoonful of the mixture in the center of each square, fold over the edges and bake a golden brown. The mixture in the tart should be creamy. If too much of the milk is absorbed by the macaroni increase the quantity. As the cheese becomes thoroughly melted in cooking more moisture is added.
4 ounces of pipe macaroni 1/2 ounce butter 1 onion Blade of mace
3 ounces grated cheese
1 gill cream
1/2 pint milk
Break the macaroni into small pieces, scald the onion, and stick cloves into it. Put the milk into a saucepan, add the macaroni and onion and mace, and cook for three-quarters of an hour; then take out the onion, cloves and mace, and add the cheese, butter and cream; let this simmer for five minutes, then put into a pie dish, sprinkle with rusk crumbs, and send to table very hot.
4 ounces macaroni
2 ounces of butter
3 ounces cooked rice
1 large onion
2 tablespoons curry powder 1/2 pint water break the macaroni into two-inch lengths, throw into boiling water, and cook for twenty minutes, then drain; slice the onion, and fry a golden brown in the butter, add the curry powder, also the water, and let them cook for fifteen minutes in the frying pan, then pass all through a sieve, and add to the macaroni, and let it cook for half an hour. Cook the rice, and with this make a border around the dish, and put the curried macaroni inside, and serve very hot.