| macaroni recipes. | | | | requisite proportion. Add salt and if desired, a half |
| Home-made macaroni. | | | | cup of very thin sweet cream. Dish the macaroni |
| To four cupfuls of flour, add one egg well beaten, | | | | into individual dishes, and serve with a small |
| and enough water to make a dough that can be | | | | quantity of the sauce poured over each dish. |
| rolled. Roll thin on a breadboard and cut into strips. | | | | Macaroni baked with granola. |
| Dry in the sun. The best arrangement for this | | | | Cook a large cup of macaroni until tender in boiling |
| purpose is a wooden frame to which a square of | | | | milk and water. When done, drain and put a layer |
| cheese-cloth has been tightly tacked, upon which | | | | of the macaroni in the bottom of a pudding dish, |
| the macaroni may be laid in such a way as not to | | | | and sprinkle over it a scant teaspoonful of granola. |
| touch, and afterwards covered with a | | | | Add a second and third layer and sprinkle each |
| cheese-cloth to keep off the dust during the | | | | with granola; then turn over the whole a custard |
| drying. | | | | sauce prepared by mixing together a pint of milk, |
| Boiled macaroni. | | | | the well beaten yolks of two eggs or one whole |
| Put a larg cup of macaroni into boiling water and | | | | egg, and one-fourth of a teaspoonful of salt. Care |
| cook until tender. When done, drained thoroughly, | | | | should be taken to arrange the macaroni in layers |
| then add a pint of milk, part cream if it can be | | | | loosely, so that the sauce will readily permeate |
| afforded, a little salt and one well-beaten egg; stir | | | | the whole. Bake for a few minutes only, until the |
| over the fire until it thickens, and serve hot. | | | | custard has well set, and serve. |
| Macaroni with cream sauce. | | | | Eggs and macaroni. |
| Cook the macaroni as directed in the proceeding, | | | | Cook a cup of macaroni in boiling water. While the |
| and serve with a cream sauce prepared by | | | | macaroni is cooking, boil the yolks of four eggs |
| heating a scant pint of rich milk to boiling, in a | | | | until mealy. The whole egg may be used if caught |
| double boiler. When boiling, add a heaping | | | | so the yolks are mealy in the whites simply jellied, |
| tablespoonful of flour, rubbed smoothed in a little | | | | not hardened. When the macaroni is done, drain |
| milk and one fourth teaspoonful of salt. If desired, | | | | and put a layer of it arranged loosely in the |
| the sauce may be flavored by steeping in the | | | | bottom of a pudding dish. Slice the cooked egg |
| milk before thickening for ten or fifteen minutes, | | | | yolks and spread a layer of them over the |
| a slice of onion or a few bits of celery, and then | | | | macaroni. Fill the dish with alternate layers of |
| removing with a fork. | | | | macaroni and egg, taking care to have the top |
| Macaroni with tomato sauce. | | | | layer of macaroni. Pour over the whole a cream |
| Drop a cup of macaroni into boiling milk and | | | | sauce prepared as follows: Heat one and three |
| water, equal parts. Let it boil for an hour, or until | | | | fourths cup of rich milk to boiling, add one fourth |
| perfectly tender. In the meantime prepare the | | | | teaspoonful of salt and one heaping spoonful of |
| sauce by rubbing a pint of stewed or canned | | | | flour rubbed smooth in a little cold milk. Cook until |
| tomatoes through a colander to remove all seeds | | | | thickened, then turn over the macaroni. Sprinkle |
| and fragments. Heat to boiling, thicken with a little | | | | the top with grated bread crumbs, and brown in a |
| flour; a tablespoonful to the pint will be about the | | | | hot oven for eight or ten minutes. Serve hot. |