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Macaroni (Bologna Parboil in plenty)

(Bologna.) Parboil in plenty of salted water 1/2 pound of macaroni, drain it, add sufficient white stock to cover it, and cook until tender and all the broth is absorbed, then put it in a shallow dish, grate cheese over it, adding 1/2 pound of sliced and parboiled mushrooms; brown slightly with a salamander, and serve with spinach.

MACARONI.(Genoa.) Boil 8 ounces for 20 minutes in salted water, drain it, add 1 quart of consomme; when cooked and absorbed, add 1 teaspoonful of French mustard mixed with 1 ounce of butter and 1/4 pound grated cheese, some pepper, and a teaspoonful of onion juice. Stir well, add crumbs over the top, and bake until brown.

SPAGHETTI.(Prevailing method all over Italy.) Wash and parboil 1/2 pound of spaghetti, drain it, add 1 pint of stewed tomatoes, mixed with a little stock or beef extract, some chopped onion and herbs, also a small piece of ham, cut up. This must be cooked for 20 minutes, then strained and seasoned, before pouring it over the spaghetti. Italians also use a clove of garlic in this sauce, but that can be left out. Stir the spaghetti well; serve with a plateful of grated Parmesan cheese.