MACARONI WITH CHEESE
(Italian)
Into 2½ quarts of boiling water, well salted, throw ½ lb. of macaroni broken up into pieces. Let it boil 25 minutes, then drain it upon a sieve; replace in a stewpan with 3 ozs. of fresh butter cut in small pieces, 2 ozs. of grated cheese, and a pinch of pepper; mix all with a fork. The macaroni must not be broken. Add ½ cup of cream. Serve hot.
Note:—Macaroni should be tender but not pasty; it should possess a certain crispness; obtain this by passing cold water over it when it is in the sieve and quickly returning it to the saucepan.
MACARONI
(Milanaise)
Break up ½ lb. macaroni into pieces about ¼ of an inch long. Boil in salted water 25 minutes. Drain on a sieve. Put it back in the stewpan with a cupful of tomato sauce and 2 oz. of ham cut into dice. Let it simmer a few minutes, then add 2½ oz. of butter and the same of grated cheese.