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