Macaroni and Oysters

Scald one pint of oysters in their own liquor and drain. Cook four level tablespoons of flour in four tablespoons of melted butter until delicately browned, then stir in gradually the oyster liquor and one cupful of sweet milk, season with a dash of red pepper and one half teaspoonful of salt, and cook until thick, stirring all the time. Remove from the fire, and stir in the oysters and two cupfuls of cooked macaroni cut into inch pieces. Place into a well-buttered baking dish, sprinkle with two tablespoonfuls of grated cheese and one cupful of buttered bread crumbs. Bake until brown in a hot oven. Serve at once.

Contributed by Mrs. Sarahh K. Knowlton of Colorado

*Blogger's note: I never would have guessed that this would be the first duplicate recipe (different directions, of course) I would come across.

Round Steak with Macaroni

1/4 package of macaroni (10 cent size)

1 pound round steak

1 pint tomatoes

1/2 cup grated cheese (cream)

1/2 cup bread crumbs

3 tablespoons butter

2 onions

Salt and pepper

Break macaroni in pieces and boil 20 minutes. Drain. Put steak and onions through food chopper. Butter casserole and put in macaroni, meat, onions, seasoning, tomatoes, cheese and crumbs mixed and remainder of the butter. Bake one hour.

Contributed by Mrs. George Horst of St. Louis

Macaroni with Oysters

Cook the macaroni in boiling salt water for 20 to 30 minutes until the starchy taste is gone. Drain.

Put a layer of cooked macaroni in a buttered baking dish, then a layer of oysters; seasoned with butter, salt, and pepper. Add a layer of white sauce and repeat until the dish is full. Cover with buttered crumbs and bake until crumbs are brown and the whole dish heated through. Chopped meat or chicken may be substituted for oysters.

Make the following white sauce:

Melt a tablespoon of fat, add 3 tablespoons of flour, adding 1 cup milk. Stir constantly until the sauce is thoroughly cooked. Season with salt and pepper. Instead of milk tomato juice may be used. 

Contributed by Mrs. S. R. of St. Louis

Macaroni and Cheese

One pound macaroni

One teaspoonful salt

One-fourth cupful salad oil

Two medium sized onions

Two tablespoonfuls chopped green pepper

Two cupfuls canned tomatoes

Two teaspoonfuls sugar

Grated Parmesan cheese

 

Heat the salad oil in a saucepan, add minced onions and pepper; cook till half tender then add tomatoes, salt and sugar. Cook slowly until the onions are tender, and sauce is reduced one-third. Cook macaroni. Put into a heated dish. Stir about two ounces of grated cheese through it, pour over the sauce and serve at once.