The macaroni is measured after boiling. A small amount of pimento and a milk-based sauce distinguish this sample from a guess based only on the modern phrase 'mac and cheese.'
Ingredients from the selected recipe
- 3 cups boiled macaroni
- ½ pimento, finely chopped
- White sauce: 1 cup milk thickened with 2 tablespoons flour
- ½ cup grated cheese
- 3 tablespoons melted butter
Method
- Prepare the white sauce by thickening the milk with the flour, cooking the mixture rather than leaving the flour raw.
- Place cooked macaroni in a greased baking dish and add pimento and white sauce.
- Sprinkle cheese over the top and add melted butter.
- Bake at 325°F until the cheese is brown.
Modern reading and kitchen notes
Cooking the flour-thickened sauce is a modern clarification of the ingredient description. The PDF gives no baking duration or dish size. If using refrigerated leftovers, follow current reheating guidance and reach 165°F throughout; a browned topping alone does not confirm the center is hot.
Before you begin
Read the complete method and prepare suitable equipment before mixing. Keep any adaptation separate from the source instructions. Missing yields, pan sizes, or times are not silently filled with invented values. Use current food-safety guidance rather than assuming every historical kitchen habit is appropriate today.
Source and safety references
The edition names Nell B. Nichols’s The Farm Cook and Rule Book (1923). Its source and restoration notes are included in the complete book. This preview does not provide the paid PDF or any additional book recipes.
FDA: Handling Flour Safely · FoodSafety.gov: Safe Minimum Internal Temperatures · USDA: Leftovers and Food Safety