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