Baked Macaroni

Ingredients

• quarter of a pound of macaroni
• one tablespoon of melted butter
• one iron spoon of tomatoes stewed and seasoned
• one iron spoon of cream
• one tablespoon of grated cheese
• a little red pepper carefully
• salt

Method

1. 1

   Boil macaroni until tender.

2. 2

   Drain and layer in a buttered dish with salt, red pepper, melted butter, stewed tomatoes, cream, and grated cheese.

3. 3

   Repeat layers.

4. 4

   Mix well and brown lightly in an upper oven.

Nutrition per serving

As published

This recipe was extracted from The home cook book (1905) by Christine Frederick, page 111. The excerpt below is the record exactly as published.

Baked Macaroni — Boiled Macaroni— Macaroni with Ham — To Cook Rice— Rice Croquettes —To Make Rice Croustades— Curried Rice— Rice Fritters— Fritter Batter— Apple Fritters— Fried Apples BAKED MACARONI BOIL quarter of a pound of macaroni until tender. When done, put it in a colander and drain. Have ready a shallow pudding dish buttered. Put a layer of macaroni in the bottom of the dish. Sprinkle over it salt, a little red pepper carefully, one tablespoon of melted butter, one iron spoon of tomatoes stewed and seasoned, one iron spoon of cream, and one table- spoon of grated chee

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