- 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.
Scalloped Oysters
- 1 pt. or 30 oysters
- 3 cups [buttered crumbs]
- 1⁄2 teaspoon salt
- 1⁄4 cup oyster juice
- 1 tablespoon finely chopped celery leaves
- Few grains pepper
Wash the oysters, strain the juice through cheese-cloth. Put one-fourth of the crumbs in the bottom of a baking dish, add half the oysters, half the salt and pepper and celery leaves; repeat these layers, pour over it the oyster juice, and put the remaining crumbs on top. Bake it in an insulated oven till brown, as directed for scalloped dishes, [page 225]. If double this recipe is used allow three-quarters of an hour for the baking, and do not heat the stones quite so hot.
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.