Macaroni recipes and preparation methods.
Home-made macaroni.
To four cupfuls of flour, add one egg all around beaten, and enough water to create a mixture that can be rolled.
Roll flimsy on a breadboard and cut into strips.
Dry in the sun.
The best game plan for this reason existing is a wooden casing to which a square of cheesecloth has been firmly attached, whereupon the macaroni might be laid in such a manner as not to contact, and a short time later covered with a cheesecloth to keep off the residue during the drying.
Bubbled macaroni.
Put an enormous cup of macaroni into the bubbling water and cook until delicate.
When done, channel completely, then, at that point, add 16 ounces of milk, part cream assuming it tends to be managed, a little salt and one very much beaten egg; mix over the fire until it thickens, and serve hot.
Macaroni with cream sauce.
Cook the macaroni as coordinated in the procedure, and present with a cream sauce ready by warming an insufficient 16 ounces of rich milk to bubbling, in a twofold heater.
When bubbling, add a stacking tablespoonful of flour, focused on smoothing a little milk and one-fourth teaspoonful of salt.
Whenever wanted, the sauce might be enhanced by soaking in the milk before thickening for ten or fifteen minutes, a cut of onion or a couple of pieces of celery, and afterwards eliminating with a fork.
Macaroni with pureed tomatoes.
Drop some macaroni into bubbling milk and water, equivalent parts.
Allow it to bubble for 60 minutes, or until completely delicate.
Meanwhile set up the sauce by scouring 16 ounces of stewed or canned tomatoes through a colander to eliminate all seeds and parts.
Hotness to bubbling, thicken with a little flour; a tablespoonful to 16 ounces will be about the essential extent.
Add salt and whenever wanted, a half cup of exceptionally slim sweet cream.
Dish the macaroni into individual dishes, and present with a little amount of the sauce poured over each dish.
Macaroni prepared with granola.
Cook an enormous cup of macaroni until delicate in bubbling milk and water.
When done, channel and put a layer of the macaroni in the lower part of a pudding dish, and sprinkle over it a meagre teaspoonful of granola.
Add a second and third layer and sprinkle each with granola; then, at that point, turn over the entire custard sauce ready by blending 16 ounces of milk, the very much beaten yolks of two eggs or one entire egg, and one-fourth of a teaspoonful of salt.
Care ought to be taken to organize the macaroni in layers freely with the goal that the sauce will promptly pervade the entirety.
Prepare for a couple of moments in particular, until the custard, has been all around set and served.
Eggs and macaroni.
Cook some macaroni in bubbling water.
While the macaroni is cooking, heat the yolks of four eggs until coarse.
The entire egg might be utilized assuming that got so the yolks are coarse in the whites just jellied, not solidified.
At the point when the macaroni is done, channel and put a layer of it organized freely in the lower part of a pudding dish.
Cut the cooked egg yolks and spread a layer of them over the macaroni.
Fill the dish with substitute layers of macaroni and egg, taking into consideration having the top layer of macaroni.
Pour over the entire cream sauce ready as follows:
Heat one and three-fourths cups of rich milk to bubbling, add one-fourth teaspoonful of salt and one piling spoonful of flour focused on smoothing a little virus milk.
Cook until thickened, then, at that point, turn over the macaroni.
Sprinkle the top with ground bread morsels, and brown on a hot stove for eight or ten minutes. Serve hot.