MACARONI BIANCA
Break half a package of macaroni into two-inch lengths, and drop it slowly into 2 quarts of rapidly boiling salted water; in fifteen minutes pour off all but 1 cup of the water, and add ½ cup of hot milk, stir often with a fork, and let boil until nearly dry or until tender, which will be in ten or fifteen minutes, and lift the macaroni into a strainer the instant it is cooked. Butter a baking dish, and put in it a layer of macaroni, dredge with salt and pepper, then sprinkle lightly with a layer of grated cheese (using 1 cup for the whole dish); dot well with mixed mustard, and sprinkle with Worcestershire sauce. Fill the dish with layers in this way, pour ½ cup of milk over all, and bake fifteen or twenty minutes, or until brown, in a quick oven.