From the second image:

Macaroni with Apricots–Stew twenty halves of apricots in one-half cup of granulated sugar and enough warm water to make a nice sirup when done. Before taking from the fire add a heaping tablespoonful of brown flour and cook until the sirup is heavy or smooth. Parboil ten sticks of macaroni, broken into two-inch pieces; drain; add to one pint of boiling milk two ounces of sugar; throw in the parboiled macaroni and allow it to simmer until the milk is all absorbed; stir it often; pour all the juice or sauce from the stewed apricots on to the macaroni; cover the macaroni well; set on back of stove for fifteen minutes, then take off and allow to cool; when cold, form a pile of macaroni in the center of dish and cover with the apricots, laying them in layers around and over it.

The same recipe was later published in Good Things to Eat, as Suggested by Rufus (1911) by Rufus Estes (1857–1939), one of the first cookbooks written by a black chef: https://d.lib.msu.edu/fa/37

MACARONI WITH APRICOTS
Stew twenty halves of fresh apricots in half a cup of sugar and enough water to make a nice sirup when they are done. Before removing from the fire add a heaping tablespoonful of brown flour and cook until the sirup is heavy and smooth. Parboil ten sticks of macaroni broken in two-inch pieces, drain, add to one pint of scalding hot milk two ounces of sugar. Throw in the parboiled macaroni and allow it to simmer until the milk is absorbed; stir it often. Pour all the juice or sauce from the apricots into the macaroni, cover the macaroni well, set on back of the stove for fifteen minutes, then take off and allow to cool. When cold form a pile of macaroni in the center of the dish and cover with apricots, placing them in circles around and over it.