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