The Fireless Cook Book / A Manual of the Construction and Use of Appliances for Cooking by Retained Heat, with 250 Recipes

by Margaret Johnes Mitchell

Macaroni and Cheese

• 1 cup macaroni in one-inch pieces
• 1 cup grated or shaved cheese
• ¹⁄₂ teaspoon salt
• ¹⁄₈ teaspoon pepper
• 2 cups [buttered crumbs]

Cook the macaroni in salted water as directed in the recipe for [macaroni]. When tender, drain it and add the salt, pepper, and cheese. Turn it into a buttered baking-dish and cover the top with the crumbs. Bake it until the crumbs are brown, heating the stones until the [paper test] shows a golden brown.

Serves six or seven persons.