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 Ham

• 1 cup macaroni, in one-inch pieces
• 1 small onion, grated
• 1¹⁄₂ cups milk
• 2 tablespoons butter
• 1 tablespoon flour
• ¹⁄₆ teaspoon pepper
• ¹⁄₄ teaspoon salt
• 1¹⁄₂ cups minced, cooked ham
• 2 cups [buttered crumbs]

Cook the macaroni as directed in the recipe for [macaroni]. Make [white sauce] of the milk, butter, flour, and seasoning, add the onion, ham, and macaroni. Put it into a buttered baking-dish, cover the top with the crumbs, and bake it until the crumbs are brown, heating the stones until the [paper test] shows a golden brown.

Serves six or eight persons.