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Baked Macaroni

Put nine ounces of macaroni without breaking it into a saucepan with boiling salted water and when done drain, put it into a stewpan, add a little pepper and grated nutmeg to taste and thicken with a few tablespoonfuls of bechamel sauce. Warm this up on the fire for a few minutes, take it off, toss the pan and add one-fourth pound of butter, two ounces each of grated Parmesan and also of grated Gruyere cheese and pour the whole into a baking-dish. Sprinkle with a little more cheese and gratinate for thirty minutes in the oven; then serve.

Macaroni, Bolognese Style Break some lasagna or macaroni into convenient lengths and boil in salted water. Thoroughly wash sufficient spinach, using plenty of water, as it is very gritty; put it into a saucepan of boiling water with a lump of salt and boil until tender. Drain the spinach well, pass it through a fine hair-sieve and put it into a stewpan; moisten with a little rich veal gravy and stir it over the fire for a few minutes. When the macaroni is cooked drain it, arrange on a deep dish in alternate layers with the spinach, placing a good supply of grated Parmesan cheese between each layer, cover the dish and place it in a moderately hot oven for about three-quarters of an hour. When ready serve the macaroni very hot in the dish in which it was cooked.