Macaroni is quite as valuable as bread for food, and should be used very freely.

Break the macaroni in pieces about 2 inches long. Have boiling water, add a tsp. of salt; throw in the macaroni and boil rapidly 30 minutes, put it into a colander to drain, return to the kettle, rub a tbsp. of butter and flour together until smooth, add either milk or water until the sauce is as thick as rich cream. Cook it a few minutes before pouring over the macaroni, and serve (add salt to taste).

• 1/4 lb. macaroni.
• 1 tbsp. butter.
• Salt and pepper to taste.
• 1 tbsp. flour.
• 1 cup stewed tomatoes.

Hold the long sticks of macaroni in the hand; put the end into boiling salted water, as it softens bend and coil in the water without breaking. Boil rapidly 20 minutes. When done put it in a colander to drain. Put the butter in a saucepan to melt, add to it the flour, mix until smooth, then add the tomatoes (which have been strained), stir carefully until it boils. Pour over the hot macaroni and serve at once.

• 1/4 lb. of macaroni.
• 1/4 lb. grated cheese.
• Salt and white pepper to taste.
• 1/2 pt. milk.
• 1 tsp. butter.

Break the macaroni in pieces about 3 inches long. Put it into plenty of boiling water. Add 1 tsp. salt and boil rapidly 25 minutes; drain, throw into cold water to blanch for 10 minutes. Put the milk into the double boiler, add to it the butter, then the macaroni which has been drained, and cheese; stir until heated, add the salt and pepper, and serve. (The macaroni may be placed in a baking dish in alternate layers with the cheese, sprinkling each layer with pepper and salt, pouring the milk over the top, cutting the butter in small bits distributed over the top, and bake until brown in a moderately quick oven.)