)
- 1 c. macaroni
- 2 qt. boiling water
- 2 tsp. salt
- 1-1/2 c. milk
- 2 Tb. butter
- 2 Tb. flour
- 1 tsp. salt
- 1/8 tsp. pepper
- 4 hard-boiled eggs
- 1/4 c. crumbs
Break the macaroni into inch lengths, add it to the boiling salted water, and cook it until tender. Make a cream, or white, sauce of the milk, butter, flour, salt, and pepper as explained in the recipe given in Art. 90. When the macaroni is tender, drain it and arrange a layer on the bottom of a baking dish, with a layer of sliced, hard-boiled eggs on top. Fill the dish with alternate layers of macaroni and eggs, pour the sauce over all, and sprinkle the crumbs over the top. Then place the dish in the oven and bake the food until the crumbs are brown. Serve hot.
92. MACARONI WITH TOMATO AND BACON.--Macaroni alone is somewhat tasteless, so that, as has been pointed out, something is usually added to give this food a more appetizing flavor. In the recipe here given, tomatoes and bacon are used for this purpose. Besides improving the flavor, the bacon supplies the macaroni with fat, a food substance in which it is low.
MACARONI WITH TOMATO AND BACON
(
Sufficient to Serve Six
)
- 1 c. macaroni
- 2 qt. boiling water
- 2 tsp. salt
- 2 c. canned tomatoes
- 8 thin slices bacon
Break the macaroni into inch lengths and cook it in the boiling salted water until it is tender. Place a layer of the cooked macaroni on the bottom of a baking dish; over this layer put 1 cupful of the tomatoes, and on top of them spread four slices of bacon. Then add another layer of the macaroni, the other cupful of tomatoes, and a third layer of macaroni. On top of this layer, place the remaining four slices of bacon, and then bake the food for one half hour in a slow oven. Serve hot.