Macaroni and Cheese

• 1 cup macaroni, broken into small pieces
• 2 quarts boiling salted water
• 1 cup milk
• 2 tablespoons flour
• ¼ to ½ pound of cheese
• ½ teaspoon salt
• Pinch of cayenne pepper

1. Cook the macaroni in the boiling salted water, drain in a strainer, and pour cold water over it to prevent the pieces from adhering to each other.
2. Make sauce with flour, milk, and cheese by thickening the milk with the flour and adding the cheese just before serving, stirring until it is melted.
3. Put the sauce and macaroni in alternate layers in a buttered baking dish.
4. Cover with buttered crumbs and heat in oven until crumbs are brown.

Farmers’ Bulletin 487 Cheese and Its Economical Uses in the Diet February 1912

One of my personal favorites from the Taste of the ‘Chives recipe showcase event! What does it look like? Check out this picture of a lonely leftover piece on our Flickr page!

Prune Loaf Imperial

• 2 c rice (cooked)
• 1 c grated cheese
• 1 c prune pulp
• 1 ½ T salt
• 1 egg
• 1 c crumbs
• 1/3 c stained tomatoes
• 1 small chopped onion
• 2 T parsley

Bake in loaf one hour in moderate oven.