A historical recipe from The Golden Rule Cook Book, by Sharpe, M. R. L. (Maud Russell Lorraine) (1912).
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A historical recipe
The Golden Rule Cook Book: Six hundred recipes for meatless dishes, by Sharpe, M. R. L. (Maud Russell Lorraine) (1912).
Project Gutenberg eBook #55555.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Method
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Break 1/4 of a pound of macaroni into four-inch lengths, put in boiling salted water, and let it cook for twenty-five minutes.
Drain, and put in a saucepan with 1 tablespoon of melted butter and 1 1/2 cups of tomato sauce;
season well with salt and pepper, and serve on a hot flat dish with grated cheese plentifully sprinkled over it.
Italy
Large pot
Saucepan
Grater
Colander