Maccaroni ‘Al Forno.’ No. 3
Break enough maccaroni into bits one and a half or two inches long to half-fill a pie-dish. Put it into salted boiling water, and boil for twelve or fifteen minutes until perfectly soft. Shake the sauce-pan often, or the maccaroni will stick to the bottom. Drain it well, then put it into the dish with butter, salt, and grated cheese. Fill the dish with milk, so as to cover the maccaroni, and bake until the milk is absorbed and the top browned. For every half-pound of maccaroni one and a half tablespoonfuls of melted butter must be used. Middle-sized maccaroni is the best for this dish.