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.
Spaghetti
Spaghetti may be treated in the same way as [macaroni]. It is a similar paste moulded into a different form. Vermicelli is also the same paste, moulded into still finer threads. It is frequently used in soups, and should be broken into short pieces and added not more than two hours before it is served, or it will become so soft as to break to pieces and lose its attractive appearance.
Noodles
Noodles are made from a richer paste than macaroni, having eggs in place of water to supply the moisture. They may be used exactly as macaroni and similar pastes. They should not be soaked before cooking.
Creamed Mushrooms
Wash the mushrooms, cut them in slices if they are large, bring them to a boil in enough salted water to nearly cover them. It should take about a pint for each quart of mushrooms. Set the pan or pail in a cooker-pail of boiling water and put it into the cooker for from two to six hours. When it is nearly time to serve them, drain the water off, reserving three-fourths of a cupful to use in making one and one-half cupfuls of [Sauce for Vegetables], or [White Sauce].
Fricasseed Mushrooms
Wash the mushrooms and dry them thoroughly on a towel. Let them stand on the towel some time before cooking them, so that they may drain dry. Fry them in butter till they are brown in a cooker-pail or pan, and make one and one-half cupfuls of [Brown Sauce] for each quart of mushrooms, using any liquor that may have come from them, and water for the liquid of the sauce. Pour this sauce over the mushrooms. If a small quantity of mushrooms is being cooked, stand the pail or pan in a large cooker-pail of boiling water. Put them into a cooker for two hours or more.