Macaroni and Eggs En Casserole

 Macaroni and Eggs En Casserole 

1 package macaroni or noodles 

11 2 cup milk 

 4 teaspoon salt 

5 eggs 

1 tablespoon butter

 Cook the macaroni or noodles in plenty of boiling salted water until tender. Two quarts of water to 1/2 lb. of macaroni is about right with two teaspoons of salt. Boil 20 to 25 minutes. Drain in colander, and pour 1 to 2 cups of cold water through it.Butter a glass casserole and put macaroni or noodles in. it Beat eggs slightly, add milk and pour over contents of casserole. Mix lightly. Dot with butter and bake until slightly browned on top. This may be served from the casserole See Menu III 

The source of this recipe:

FROM CRIB TO COLLEGE CHILDREN THE MAGAZINE FOR PARENTS Title registered US Patent Office and in Canada;  January 1929 VOL IV No I