Macaroni and Kornlet
Macaroni, raw, 1 cup.
Cream or rich milk, ¾ cup.
Kornlet, ¾ cup.
Salt to taste.
Break the macaroni in one-inch lengths and boil in salted water till tender. Drain, add the kornlet, cream, and salt. Mix thoroughly, spread in a baking-pan, and bake a light brown. There should be enough kornlet and cream to cover the macaroni smoothly, and it should not be too moist when done.