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 Milanaise

• 1 cup macaroni
• 1 small onion
• 2 cloves
• 1 pt. tomatoes, stewed and strained
• 1 cup water
• 1 tablespoon butter
• ¹⁄₂ cup grated cheese
• 6 sliced mushrooms
• ¹⁄₄ cup smoked tongue or ham, cut in strips

Break the macaroni, soak it for one hour, then drain it, and put it, with the other ingredients, except the last three, into a pan or pail. When boiling, set the pan into a cooker-pail of boiling water and put it into a cooker for two hours. Remove the onion and cloves, add the last three ingredients, and when the cheese is melted it is ready to serve. If it cannot be served at once replace it in the cooker.

Serves six or seven persons.