Macaroni Milanese

3 cups cooked macaroni (1 cup uncooked)
1&1/2 cups white sauce
3/4 cup tomato soup
1/2 lb cooked, skinned sausages
4 rashers bacon
1 tabspn chopped onion
1&1/2 cups grated cheese
pepper and salt
1 tabspn chopped parsley
3 tomatoes

Method: Mix together macaroni, white sauce, soup, chopped sausages, onion, salt, pepper and half cheese.
Place into casserole, cover with sliced tomatoes, sprinkle with chopped bacon and cheese.
Bake 40 minutes in a moderate oven.

Source: contributed by Erica George in The Embroiderers' Recipe Book. Compiled by members of The Embroiderers' Guild of South Australia Incorporated ([Adelaide], n.d.), p.12.

Italian Soup

2 quarts stock

1/4 lb. macaroni

1 small beetroot

1 pint milk

1 tablespoon parsley

Method: Break the macaroni small and boil in the milk until tender. Add parsley and beetroot (previously cooked) cut small, and seasoning. Bring to boil again, and serve.

Source: A Cooks' Tour of Recipes. Published for the Adelaide University S.R.C. [Students' Representative Council]. (Adelaide: Commercial Publications of South Australia, 1955), p.16.