Break the macaroni into one inch lengths and drop into boiling salted water, and let cook until well done. Pour into a colander and let it drain well, after which put it into a granite baking pan and pour over enough cream sauce to barely cover it; mix it well and grate some fresh breadcrumbs on top to give it a good color. Sprinkle over a little thin cream, and with a large spoon press the crumbs down so they become softened by the liquid, and will brown without burning. Bake in a medium oven about thirty to forty minutes, or until a nice brown.
1 cup cooked boiled rice, 1 1/2 cups cooked macaroni, 1 1/2 tablespoons oil, 1 1/2 tablespoons flour, 1 round tablespoon onion, 1 egg, 1/4 cup potato water or milk, salt and celery salt to taste, and chopped parsley.
Put the oil in a small saucepan on the fire, and when hot add the flour and onion, and stir for a few minutes, then add the hot liquid and stir into a paste, add the beaten egg and stir over the fire until it thickens, then set on table, salt to taste and a little celery salt, add the rice, macaroni, and chopped parsley, mix well; when cool form in the shape of a large cork, lay on board and flatten slightly with the blade of a knife, leaving it about three-fourths inch thick, brush over with a little cream, and bake in a hot oven. One fourth cup rich cream cooked down may be used instead of the oil, if desired.
1 cup spaghetti raw, 1/2 cup cream," 2 eggs, salt.
Break the spaghetti up into one inch lengths and drop into salted boiling water and cook well done, then pour into colander and let drain. Beat two eggs and add the cream and salt to taste. Pour over the spaghetti and mix well, put into a baking dish and grate a few fresh bread crumbs over the top, and press them down with a spoon so they get moistened, bake in a quick oven to a nice brown.
2 cups zwieback crumbs, 1/4 cup nut butter, 1 tablespoon grated onion, salt and sage to taste, 1/2 cup hot water, 1 1/2 cups cold water.
Dissolve the nut butter in the hot water, add the cold water, salt, sage, and onion, then the crumbs, mix well; oil a bread tin, fill about one-half full and press together, brush over with milk and bake thirty minutes or more. Let stand ten minutes before serving, then slice and serve with tomato sauce. When it is cold it may be sliced and reheated in the oven and makes a nice breakfast dish in this manner.
1 pint soaked stale bread, 2 tablespoons minced onion, 2 tablespoons minced celery, 2 tablespoons vegetable oil, 1 egg, 1/2 teaspoon sage, and salt to taste.
Soak the stale bread in cold water until soft through, pour into a colander and let drain; press lightly between the hands leaving it very soft. Put the onion, celery, and oil into a small sauce pan, set on the edge of the stove and let it simmer a few minutes, but do not let brown at all. Mix all the ingredients lightly, not breaking the bread up too fine, just enough to mix well. Put into an oiled baking pan and bake one-half hour or more. One-fourth cup of finely chopped walnuts will give the dressing a nice flavor and color, if desired. To dish up, lay the protose on a carving board, put a spoonful of dressing on the platter, lay a slice of protose on top, and pour a spoonful of gravy over all. Serve with a sprig of parsley at one end.
1 1/3 cups cold water, 1/2 cup rice, 1/2 teaspoon salt.
Wash the rice well and put it into the inner cup of a double boiler, add the salt and water and put on the stove, bringing to a boil; let it continue to boil slowly until the water is reduced so the rice looks dry; then set it into the outer boiler and let steam forty minutes. If a double boiler is not at hand, let the rice cook down as above, and set on the back of the stove to dry out, having the sauce pan well covered.
1/2 cup of rice, 1 1/3 cups cold water, 1 teaspoon salt.
Brown the rice in a small pan on the top of the stove or in a hot oven, stirring so it will not burn, until a golden brown; wash and drain it as dry as possible, put into the inner part of the double boiler, add the water and set on the stove, and let it boil until the rice appears dry and the liquid mostly evaporated; then set into the outer boiler to steam thirty minutes to one hour.