Home-made macaroni.

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

Boiled macaroni.

Put a larg 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.

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