One cupful of macaroni broken into small pieces,
1 cupful of milk,
1 cupful of soft breadcrumbs
1 tablespoonful of butter
1 tablespoonful of chopped green pepper,
1 teaspoonful each of chopped onion and parsley,
1 teaspoonful of salt,
½ cupful of grated cheese.
Cook the macaroni in boiling salted water until tender, and then drain. Cook the parsley, onion and pepper in a little water with the butter.
Pour off the water or allow it to boil away.
Beat the egg white and yolk separately.
Mix all the ingredients, cutting and folding in the stiffly beaten whites at the last.
Line a quart baking dish with buttered paper; turn the mixture into it; set the baking dish in a pan of hot water and bake in a moderate oven from one-half to three fourths of an hour.
Serve with tomato sauce.