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MACARONI RECIPES.
Home-made macaroni.
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To four cupfuls of flour, add one egg well beaten, and adequate water to make a dough that can be rolled. Roll thin on a breadboard and cut into strips. Dry in the sun. The very best plan for this function is a wooden frame to which a square of cheese-cloth has been snugly tacked, upon which the macaroni might be laid in such a way as not to touch, and later on covered with a cheese-cloth to deflect the dust during the drying.
Boiled macaroni.
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Put a larg cup of macaroni into boiling water and cook up until tender. When done, drained completely, then include a pint of milk, part cream if it can be afforded, a little salt and one well-beaten egg; stir over the fire till it thickens, and serve hot.
Macaroni with cream sauce.
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Cook the macaroni as directed in the proceeding, and serve with a cream sauce prepared by warming a scant pint of rich milk to boiling, in a double boiler. When boiling, include a heaping tablespoonful of flour, rubbed smoothed in a little milk and one 4th teaspoonful of salt. If desired, the sauce might be seasoned by steeping in the milk before thickening for 10 or fifteen minutes, a piece of onion or a few littles celery, and then eliminating with a fork.
Macaroni with tomato sauce.
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Drop a cup of macaroni into boiling milk and water, equivalent parts. Let it boil for an hour, or up until completely tender. In the meantime prepare the sauce by rubbing a pint of cooked or canned tomatoes through a colander to remove all seeds and pieces. Heat to boiling, thicken with a little flour; a tablespoonful to the pint will have to do with the requisite percentage. Add salt and if desired, a half cup of extremely thin sweet cream. Dish the macaroni into specific meals, and serve with a small quantity of the sauce poured over each dish.
Macaroni baked with granola.
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Cook a large cup of macaroni till tender in boiling milk and water. When done, drain and put a layer of the macaroni in the bottom of a pudding meal, and sprinkle over it a scant teaspoonful of granola. Include a second and third layer and spray each with granola; then turn over the whole a custard sauce prepared by blending together a pint of milk, the well beaten yolks of 2 eggs or one entire egg, and one-fourth of a teaspoonful of salt. Care ought to be required to organize the macaroni in layers loosely, so that the sauce will easily permeate the entire. Bake for a couple of minutes just, till the custard has actually well set, and serve.
Eggs and macaroni.
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Prepare a cup of macaroni in boiling water. While the macaroni is cooking, boil the yolks of four eggs up until mealy. The entire egg may be utilized if captured so the yolks are mealy in the whites simply jellied, not solidified. When the macaroni is done, drain and put a layer of it arranged loosely in the bottom of a pudding meal. Slice the prepared egg yolks and spread a layer of them over the macaroni. Fill the meal with alternate layers of macaroni and egg, taking care to have the leading layer of macaroni. Put over the entire a cream sauce prepared as follows: Heat one and three fourths cup of rich milk to boiling, include one fourth teaspoonful of salt and one loading spoonful of flour rubbed smooth in a little cold milk. Cook until thickened, then turn over the macaroni. Sprinkle the leading with grated bread crumbs, and brown in a hot oven for 8 or ten minutes. Serve hot.
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