Ingredients Jump to Instructions ↓

  1. 4 ounces macaroni

  2. 4 ounces Parmesan cheese

  3. 1/2 pint of milk

  4. 1/2 pound onions

  5. 1/2 pound tomatoes

  6. 2 ounces butter

  7. 3 ounces bread crumbs Pepper and salt

Instructions Jump to Ingredients ↑

  1. Instructions Break the macaroni into two-inch lengths, and throw it into plenty of fast-boiling water, and let it boil quickly, stirring occasionally, for half an hour, and then drain the water from it. Now add the milk with pepper and salt, and let it boil up quickly, and then simmer for another half hour, when the macaroni should be quite tender. Stir frequently to prevent it sticking to the pan. The onions in the meantime should have been peeled, sliced and boiled until tender in plenty of water. They must then be drained and slightly chopped. The tomatoes also must be thrown into boiling water for a few seconds, and when removed the skins will come off quite easily; they must now be sliced. Butter a good-sized French baking dish, and scatter in some bread crumbs; shake out all that do not stick to the butter. Place a layer of macaroni at the bottom of the dish, and scatter over it a third part of the Parmesan. Over that place the chopped onions and then the sliced tomatoes, and then the remainder of the macaroni. Cover this with half the remaining Parmesan, and over that scatter the rest of the bread crumbs. Now scatter the last of the Parmesan, and over that the butter, broken up into small pieces, and place over top. Bake for about twenty minutes in a hot oven; it should be a rich brown all over. This is an excellent dish, and well repays the cook's trouble, if attention is paid to all the details. If Genoa macaroni is used it requires a longer time to prepare than Naples. Twenty minutes in the water is long enough for Naples. Macaroni should always be served hot as it becomes pastry when cold.


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