Marion Harland's Complete Cook Book: A Practical and Exhaustive Manual of Cookery and Housekeeping

clear and soft, but not broken. Drain and put a layer in the bottom of a buttered pudding-dish. Dot with butter, sprinkle lightly with cayenne and salt to taste; cover with grated cheese, and on this dispose another layer of macaroni. Fill the dish in this order, having cheese for the top layer. Pour in a cupful of milk; cover, and bake half an hour. Uncover and brown. Creamed macaroni Put a cupful of macaroni into two quarts of boiling salted water and cook for twenty-five minutes, or until tender, but not broken. Drain off all the water and keep the macaroni hot in a covered dish while you make the cream sauce to pour over it. Cook together in a saucepan until they bubble, two teaspoonfuls of flour and the same quantity of butter; pour over them a pint of hot milk, and, as this thickens, stir into it two heaping tablespoonfuls of grated Parmesan cheese. Pour this sauce upon the macaroni just before serving, lifting the latter lightly with a fork that the creamy sauce may reach every part. Macaroni with cheese sauce Boil tender in salted water and drain. Cook together in a saucepan a great spoonful of butter and a cupful of grated Swiss cheese. As soon as the cheese is melted, turn the macaroni into the saucepan and stir and toss with a silver fork until thoroughly blended with the sauce. Serve at once. Macaroni and chicken Boil half a package of spaghetti tender, drain, drop into cold water, and drain again. Lay on a biscuit-board and cut into pieces about half an inch long. Thicken a pint of chicken stock with a tablespoonful of flour rubbed into one of butter. Stir into this a cupful of cold boiled or roast chicken, chopped fine, and the cold macaroni. Last of all, beat in slowly a whipped egg, remove from the fire, season to taste, turn into a greased pudding-dish, sprinkle crumbs over the top and bake for half an hour. Send around grated cheese with it. You may use veal if you have no chicken.