“At midnight a supper of hot macaroni, cocoa, bread, butter and cheese, with canned meat and jam, was heartily eaten by all, including the visiting friend from Sitka who had assisted. A low box was used for a table and we all sat upon the mats, eating from tin cups and plates with the keenest appetites.”
A cook of roughly the same moment, setting down the same dish.
to boil in two quarts of boiling water and a tablespoonful of salt; boil it until it is tender enough to pierce with the finger nail, drain it in a colander, wash it well in cold water, and let it remain in water while you prepare a white sauce of one ounce of butter, one of flour, and boiling milk, as directed in receipt No. 65:--put the macaroni into it with two ounces of grated cheese, Parmesan is the best; heat it thoroughly; dish it in a border around the minced fowl, which should be piled in the middle of the dish. 68. =Broiled Pigeons.=--Carefully pluck and draw eight pigeons, split them down the middle of the back, flatten them by pounding them with the blade of a heavy knife, broil them on a greased gridiron, the inside first; lay each one on a slice of buttered toast, and dress them with a little _maitre d'hotel_ butter, made according to receipt No. 16. 69.
Sources: The passage is from May Kellogg Sullivan, A Woman who went to Alaska, free to read in full at Project Gutenberg. The recipe is from Corson, The Cooking Manual of Practical Directions for Economical of 1877, also free in full. Both are in the public domain in the United States. The binding above is ours — plum cloth, cheese stamp.