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