Mostaccioli (1904); Creamed Spaghetti

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MOSTACCIOLI (1904)

   OED editors should note that little kids love "mostaccioli."
   The NYPL picks up with THE MACARONI AND NOODLE MANUFACTURERS' JOURNAL in volume II (1904).

July 1904, THE MACARONI AND NOODLE MANUFACTURERS' JOURNAL, pg. 30, col. 2:
LORENZ BROS. MACARONI CO.,
Milwaukee, Wis.
(...)
Mostaccioli or Cut Macaroni...6 1/4 cents (per lb.--ed.)

July 1904, THE MACARONI AND NOODLE MANUFACTURERS' JOURNAL, pg. 32, col. 1:
MEMPHIS MACARONI CO.,
Memphis, Tenn.
(...)
Mostacioli, or short cut Macaroni, bulk...1.35 (per box--ed.)
(...)
Mostacioli, "Romeo," Short Cut Macaroni,
   20 lb. box, bulk...1.10
Mostacioli, "Romeo," Short Cut Macaroni,
   25 lb. box, bulk...1.37 1/2

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CREAMED SPAGHETTI ON TOAST

   From THE MACARONI AND NOODLE MANUFACTURERS' JOURNAL, June 1908, pg. 6, col. 2:

   At one of the well-known and fashionable New York restaurants recently, the chef served creamed spaghetti on toast and the "new" dish met with such a cordial welcome, it is likely it will be served in a number of public eating houses.  The recipe for creamed spaghetti on toast is as follows:--Put a good-sized kettle over the fire and partly fill it with boiling water.  Weigh six ounces of spaghetti; take a few pieces at a time, hold the ends in the boiling water for a moment; as soon as they soften, press slightly, so that all will be softened and in the water.  Cover the kettle and boil rapidly for twenty minutes.  Drain in a colander.  Cut the spaghetti into tiny pieces.  Put one rounding tablespoonful of flour and one of butter into a small sauce pan and mix over the fire until smooth, but do not brown.  Add one-half of a pint of cream, stir (Pg. 7, col. 1--ed.) continually until boiling, take from the fire, add one-half of a teaspoonful of salt, a dash of pepper and the!
 spaghetti.  Place the saucepan
over boiling water until the whole is well heated.  Toast--and do not burn--the bread, butter it and pour over it the creamed spaghetti.  Dust with grated cheese and serve.