Macaroni
- 1⁄3 lb. macaroni (1 cup broken in pieces)
- 1 qt. water
- 1 teaspoon salt
Break the macaroni into one-inch pieces. Soak it in cold water for one hour, then drain it; or cook it without soaking. Drop it into the boiling water, let it boil, and put it into the hay-box for one and one-half hours if soaked, or two hours if not soaked. Stand the pail or pan in a cooker-pail of boiling water while in the hay-box. Macaroni will break to pieces if cooked too long. When tender, drain it in a colander and serve it plain, seasoned to taste with salt and pepper, or make it into Macaroni and Cheese or Macaroni and Ham.
Serves five or six persons.
Macaroni Italienne
- 1 cup macaroni in one-inch pieces
- 1 pt. stewed and strained tomatoes
- 1 cup stock or water
- 1 medium-sized onion
- 4 cloves
- 1 small bay leaf
- 1 teaspoon salt
- 2 teaspoons sugar
- 1⁄8 teaspoon pepper
- 1 cup cheese, grated or shaved
Soak the macaroni in cold water for one hour; stick the cloves into the onion. Drain the macaroni, put it into a pan or pail, add the other ingredients, except the cheese, and, when boiling, set the pan or pail into a cooker-pail of boiling water and put it into a cooker for two hours. Remove the onion and bay leaf and add the cheese. If it cannot be served as soon as the cheese is melted, slip the pail back into the cooker.
Serves five or six persons.
Macaroni Milanaise
- 1 cup macaroni
- 1 small onion
- 2 cloves
- 1 pt. tomatoes, stewed and strained
- 1 cup water
- 1 tablespoon butter
- 1⁄2 cup grated cheese
- 6 sliced mushrooms
- 1⁄4 cup smoked tongue or ham, cut in strips