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Jigami กล้องวงจรปิด JIGAMI JM-B1012PIR
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MACARONI RECIPES.
Home-made macaroni.
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To four cupfuls of flour, include 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 finest 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 method as not to touch, and later on covered with a cheese-cloth to keep off the dust throughout the drying.
Boiled macaroni.
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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.
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Cook the macaroni as directed in the case, and serve with a cream sauce prepared by warming 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 preferred, the sauce might be seasoned by steeping in the milk prior to thickening for 10 or fifteen minutes, a slice of onion or a couple of bits of celery, then removing with a fork.
Macaroni with tomato sauce.
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Drop a cup of macaroni into boiling milk and water, equal parts. Let it boil for an hour, or up until completely tender. In the meantime prepare the sauce by rubbing a pint of cooked or canned tomatoes through a colander to get rid of all seeds and fragments. Heat to boiling, thicken with a little flour; a tablespoonful to the pint will have to do with the requisite proportion. Add salt and if preferred, a half cup of really thin sweet cream. Dish the macaroni into specific meals, and serve with a little amount of the sauce poured over each meal.
Macaroni baked with granola.
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Prepare a big cup of macaroni up until tender in boiling milk and water. When done, drain and put a layer of the macaroni in all-time low of a pudding dish, and sprinkle over it a scant teaspoonful of granola. Add a second and 3rd layer and spray each with granola; then turn over the whole a custard sauce prepared by mixing together a pint of milk, the well beaten yolks of 2 eggs or one entire egg, and one-fourth of a teaspoonful of salt. Care ought to be required to organize the macaroni in layers freely, so that the sauce will easily penetrate the whole. Bake for a few minutes only, up until the custard has well set, and serve.
Eggs and macaroni.
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Prepare a cup of macaroni in boiling water. While the macaroni is cooking, boil the yolks of 4 eggs till mealy. The entire egg might be made use of if caught so the yolks are mealy in the whites merely jellied, not solidified. When the macaroni is done, drain and put a layer of it organized 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 leading layer of macaroni. Put over the entire a cream sauce prepared as follows: Heat one and 3 fourths cup of rich milk to boiling, include 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. Spray the top with grated bread crumbs, and brown in a hot oven for 8 or ten minutes. Serve hot.
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