Recipe For Cooking Oysters And Macaroni
From Practical Cooking And Serving by Janet McKenzie Hill, 1919. Section 124 of 825.
1 pint of oysters. Salt and paprika. 3/4 cup of macaroni broken in inch pieces. 1/4 cup of butter. 1/2 cup of cracker crumbs. 3/4 cup of grated cheese. 1/4 cup of melted butter.
Cook the macaroni until tender; drain and rinse with cold water. Put a layer in the bottom of a buttered gratin dish, cover with oysters, and sprinkle with cheese, salt and paprika; add half the butter in bits, and cover with a layer of macaroni, then with oysters, and seasoning. Cover the top with the cracker crumbs mixed with the melted butter. Bake fifteen minutes in a hot oven, serve at once.
Oysters And Macaroni, No. 2
1 pint of oysters, parboiled. Salt and paprika. 3/4 cup of macaroni broken in inch pieces. 1 1/2 cups of white sauce. 1/2 cup cracker crumbs. 3/4 cup of grated cheese. 1/4 cup of melted butter.
Drain the oysters carefully after parboiling; add to the dish, alternately, with the macaroni, covering with sauce and cheese. Finish the tops with the cracker crumbs stirred into the melted butter. Cook ten minutes in a hot oven.