Boiled Macaroni (Plain)

Put two cups of macaroni, broken into inch lengths, into a saucepan, cover with plenty of boiling water, salted, and boil till tender, or about thirty minutes. Stir gently once or twice, to prevent sticking to the bottom. Add enough cold water to stop boiling and let it come to a boil again. Drain in a colander. Boiled macaroni may be served with a gravy or fruit sauce.

Macaroni A L'Ttalienne

Macaroni, raw, I cup.

Corn meal, 2 tablespoonfuls.

Grated onion, 2 tablespoonfuls.

Salt to taste.

Milk or cream, 2 cups.

Tomatoes, cooked and strained, 1 cup.

Break the macaroni into one-inch lengths; boil in salted water till done; drain. While the macaroni is cooking, boil the milk and thicken with the corn meal. When thoroughly cooked, add the tomatoes, onions, and salt. Pour this dressing over the macaroni, and serve hot.

Macaroni And Kornlet

Macaroni, raw, 1 cup.

Cream or rich milk,

Kornlet, cup. Salt to taste.

Break the macaroni in one-inch lengths and boil in salted water till tender. Drain, add the kornlet, cream, and salt. Mix thoroughly, spread in a baking-pan, and bake a light brown. There should be enough kornlet and cream to cover the macaroni smoothly, and it should not be too moist when done.

Macaroni With Tomato Sauce

Macaroni, raw, 1 cup.

Flour, 1 tablespoonful.

Cream, cup.

Tomatoes, stewed and strained, 2 cups.

Salt to taste.

Break the macaroni into one-inch lengths and boil in salted water till thoroughly done. Boil tomatoes and thicken with flour, rubbed smooth in a little water. Add the cream, which should be hot, and salt to taste. Drain the macaroni, pour the sauce over, mix well, and serve. The cream may be omitted if preferred.

Macaroni Cutlets

Macaroni, raw, I cup.

Flour, 2 heaping tablespoonfuls.

Minced protose, I cup.

Salt to taste.

Milk, 1 cup.

Egg, 1. Bread crumbs.

Boil the macaroni in salted water till done, drain, and chop fine. Boil the milk and thicken with the flour; stir in the well-beaten egg; beat thoroughly. Add the macaroni, protose, and salt, and make stiff with the bread crumbs, so that it can be made into cutlets. Make into any shape desired. Put into an oiled pan and bake till nicely browned. Serve with tomato or cream sauce.

Creamed Macaroni

Rich milk, 2 cups.

Flour, 2 large tablespoonfuls.


Macaroni, I cup.


Boil the macaroni and put it into a gravy made of the milk, flour, butter, and salt. Mix well, and serve.

Macaroni In Cream

Macaroni, 2 cups. Milk, 4 cups. Egg yolk, 1. Cream, I cup.

Cook the macaroni in plenty of boiling water thirty minutes. Turn off the water and wash the macaroni by pouring two or three quarts of cold water over it. Return the macaroni to the saucepan and add the boiling milk. Remove to a cool part of the stove and cook for thirty minutes. Before serving, add the beaten yolk and the boiling cream. Shake the pot to mix the egg with the macaroni. Stir as little as possible. Salt to taste.