The Boston cooking-school cook book

by Fannie Merritt Farmer

¾ cup macaroni broken in inch pieces

2 quarts boiling water

1 tablespoon salt

1½ cups White Sauce

Cook as for Boiled Macaroni, and reheat in White Sauce.

White Sauce. Melt two tablespoons butter, add two tablespoons flour with one-half teaspoon salt, and pour on slowly one and one-half cups scalded milk.

Baked Macaroni

Put Macaroni with White Sauce in buttered baking dish, cover with buttered crumbs, and bake until crumbs are brown.

Baked Macaroni with Cheese

Put a layer of boiled macaroni in buttered baking dish, sprinkle with grated cheese; repeat, pour over White Sauce, cover with buttered crumbs, and bake until crumbs are brown.