MACARONI.
Macaroni is quite as valuable as bread for food, and should be used very freely.
Boiled Macaroni.
Break the macaroni in pieces about 2 inches long. Have boiling water, add a tsp. of salt; throw in the macaroni and boil rapidly 30 minutes, put it into a colander to drain, return to the kettle, rub a tbsp. of butter and flour together until smooth, add either milk or water until the sauce is as thick as rich cream. Cook it a few minutes before pouring over the macaroni, and serve (add salt to taste).
Macaroni with Tomato Sauce.
- 1/4 lb. macaroni.
- 1 tbsp. butter.
- Salt and pepper to taste.
- 1 tbsp. flour.
- 1 cup stewed tomatoes.
Hold the long sticks of macaroni in the hand; put the end into boiling salted water, as it softens bend and coil in the water without breaking. Boil rapidly 20 minutes. When done put it in a colander to drain. Put the butter in a saucepan to melt, add to it the flour, mix until smooth, then add the tomatoes (which have been strained), stir carefully until it boils. Pour over the hot macaroni and serve at once.
Macaroni and Cheese.