* 1 package of macaroni
* 1/2 can of tomatoes
* 2 teaspoons of salt
* 1 1/2 teaspoons of paprika
* 1/4 pound of cheese, cut in small pieces
* 8 tablespoons of flour dissolved in 1/2 cup of water
* 4 onions, chopped fine

Instructions

Cook macaroni in a large kettle of boiling water for twenty minutes and then drain and pour over the macaroni a pan of cold water. Drain again.

Now return to the kettle and add the rest of the ingredients. Bring to a boil and cook slowly for ten minutes.

Break half a pound of macaroni into pieces an inch or two long; cook it in boiling water, enough to cover it well; put in a good teaspoonful of salt; let it boil about twenty minutes. Drain it well and then put a layer in the bottom of a well-buttered pudding-dish; upon this some grated cheese and small pieces of butter, a bit of salt, then more macaroni, and so on, filling the dish; sprinkle the top layer with a thick layer of cracker crumbs. Pour over the whole a teacupful of cream or milk. Set it in the oven and bake half an hour. It should be nicely browned on top. Serve in the same dish in which it was baked with a clean napkin pinned around it.

* 1/4 pound of macaroni
* 1 tablespoonful butter
* 1 dessertspoon of flour
* 1/2 pint milk
* 1 teaspoonful of mustard
* 3 ounces of grated cheese

Instructions

Boil macaroni in water, for half an hour, cool and chop. Make a sauce of butter, flour, milk, mustard. Boil one minute; mix all together with grated cheese. Put in a shallow dish sprinkling top with cheese. Bake a golden brown and garnish with toast.

* 3 ounces of macaroni (noodles or spaghetti answer equally well)
* 1/2 pint of milk
* 1/2 pint of thick white sauce
* 2 ounces of grated cheese
* 2 well-beaten eggs
* browned bread crumbs
* stewed tomatoes and mushrooms

Instructions

Break macaroni into small pieces, boil in rapidly boiling salted water; when tender drain off the water and add milk; cook slowly till the macaroni has absorbed most of the milk. To white sauce add grated cheese and mix with the macaroni; last of all add the eggs. Butter a pudding mold, sprinkle it with browned bread crumbs and pour in the macaroni mixture; steam gently for about half an hour, turn out and fill the centre with stewed tomatoes and mushrooms.

Sufficient to serve eight.
Ingredients

* 1 cupful macaroni
* 2 quarts water
* 2 teaspoonfuls salt
* 2 tablespoonfuls butter
* 2 tablespoonfuls flour
* 3/4 cupful hot milk
* 1/2 cupful canned tomatoes
* 1 teaspoonful salt
* 1/4 teaspoonful pepper
* 1 cupful canned kidney beans

Instructions

Cook the macaroni in the salted water until it is tender and then drain it.

Prepare the sauce by melting the butter in a saucepan, rubbing the flour into it until a smooth paste is formed, and then adding slowly the hot milk. Cook this sauce for 5 minutes.

Force the tomato through a sieve, turn it into the hot sauce, and season all with salt and pepper.

Pour the sauce over the macaroni and the kidney beans, and then heat all together. When the food is thoroughly heated, turn it into a dish and serve.

* 1/4 pound macaroni
* 1 ounce butter
* 1/2 pound tomatoes
* parsley

Instructions

Use the best quality of macaroni. The smaller kinds are the most convenient as they cook more quickly. Spargetti is a favourite kind with most cooks. Break the macaroni into small pieces and drop it into fast boiling water. Cook with the lid off until quite tender. Be particular about this, as underdone macaroni is not a pleasant dish. With a little practise the cook will be able to calculate how much water is needed for it all to be absorbed by the time the macaroni is done. When done, drain well, add the butter, and shake over the fire until hot.

While the macaroni is cooking, skin the tomatoes, break in halves, and put into a tightly-covered saucepan. Do not add water. Set at the side of the stove to cook very slowly. They should never boil. When reduced to pulp they are done.

Pile the macaroni in the middle of a rather deep dish, and sprinkle with chopped parsley. Pour the tomato round and serve.

* 1 quart can of tomatoes
* 1 slice of onion
* 2 cloves
* pepper
* salt
* 1 ounce of butter
* 1 tablespoonful of flour

Instructions

Take tomatoes, put it over the fire in a stewpan, put in onion and cloves, a little pepper and salt; boil about twenty minutes; then remove from the fire and strain it through a sieve.

Now melt butter in another pan, and as it melts, sprinkle in flour; stir it until it browns and froths a little. Mix the tomato pulp with it, and it is ready for the table.

Excellent for mutton, chops, roast beef, etc.

* 12 sticks of macaroni
* 1 1/2 pints of stock
* 1 scant tablespoonful of flour
* 1 generous tablespoonful of butter
* salt
* pepper

Instructions

Break and wash the macaroni. Put it in a sauce-pan with the stock. Cover, and simmer half an hour.

Mix the butter and flour together. Stir this and the seasoning in with the macaroni. Simmer ten minutes longer, and serve.

A tablespoonful of grated cheese may be added.

Boil and drain the macaroni. Take four tablespoons of table-butter, three tablespoons of grated Parmesan cheese, add to the macaroni in the saucepan, mix well over the fire, and serve.

Sufficient to serve six.
Ingredients

* 1 1/2 cupfuls macaroni
* 3 quarts boiling water
* 3 teaspoonfuls salt
* 1 1/2 tablespoonfuls butter
* 1 1/2 tablespoonfuls flour
* 1 teaspoonful salt
* 1/8 teaspoonful pepper
* 1/8 teaspoonful paprika
* 1 1/2 cupfuls milk
* 1 cupful grated or finely cut cheese
* 1/4 cupful crumbs

Instructions

Break the macaroni into inch lengths and cook it until it is tender in the 3 quarts of boiling water to which 3 teaspoonfuls of salt has been added.

Melt the butter in a saucepan, add the flour, the 1 teaspoonful of salt, the pepper, and the paprika, stir until smooth, and then gradually add the milk, which should be hot. Allow to cook until it thickens.

Arrange the cooked macaroni in layers, pouring the sauce and sprinkling salt and cheese over each layer. Then cover the top layer with the crumbs and bake the food in a moderate oven for one half hour. Serve hot.