Boil macaroni until tender; butter the bottom of a pudding-dish, and put in a layer of the macaroni, then a layer of grated cheese; season with butter, pepper, and salt; then another layer of macaroni, and so on, finishing with a layer of cheese; cover with milk and bake forty minutes.

Macaroni As A Vegetable

Simmer one-half pound of macaroni in plenty of water till tender, but not broken; strain off the water. Take the yolks of five and the whites of two eggs, one-half pint of cream; white meat and ham chopped very fine, three spoonsfuls of grated cheese. Season with salt and pepper, heat all together, stirring constantly. Mix with the macaroni, put into a buttered mold, and steam one hour.

Macaroni With Cheese

Throw into boiling water some macaroni, with salt according to quantity used; let it boil one-fourth of an hour, when it will be a little more than half-cooked, drain off the water; place the macaroni in a saucepan with milk to cover, boil till done. Butter a pudding-dish, sprinkle the bottom with plenty of grated cheese, put in the macaroni a little white pepper, plenty of butter, sprinkle on more cheese, cover that with bread-crumbs, set in a quick oven to brown; serve hot.

Macaroni With Oysters

Boil macaroni in salt water, after wich draw through a colander; take a deep earthen dish or tin; put in alternate layers of macaroni and oysters; sprinkle the layers of macaroni with grated cheese; bake until brown.

Stewed Macaroni

Boil two ounces of macaroni in water, drain well, put into a saucepan one ounce of butter, mix with one tablespoonful of flour, moisten with four tablespoonfuls of veal or beef stock, one gill of cream; salt and white pepper to taste; put in the macaroni, let it boil up, and serve while hot.

Macaroni With Tomatoes

Boil one-half pound of macaroni till tender, pour off all the water, then add one-half cup of sweet cream, one-third of a cup of butter, pepper, and salt; let simmer for a short time, but be careful that it does not become much broken; turn into vegetable dish; have ready one pint of stewed tomatoes; season with butter, salt, and pepper; pour over the macaroni.

Stewed Celery

Clean the heads thoroughly. Take off the coarse, green, outer leaves. Cut in small pieces, and stew in a little broth. When tender, add some rich cream, a little flour and butter, enough to thicken the cream. Season with pepper, salt, and a little nutmeg if that is agreeable.