Home-made macaroni
Add a well beaten egg to four cups of flour and sufficient water to create fine dough. Roll the dough on the breadboard until it becomes thin, the slice into strips and sun-dry. You will need a wooden frame with a tightly tacked cheese cloth for you to lay the macaroni properly. To prevent the dust from mixing with the macaroni, cover it with a cheese cloth during the entire drying process.
Boiled macaroni
In a pan of boiling water, put a big cup of macaroni and then cook until it turns soft. Drain it after it is done; add about a pint of milk and some cream (optional), some salt and an egg that is well beaten. Stir it gently over gradual heat until it becomes thick and rich. Serve while still hot.
Macaroni with cream sauce
Following the previous dish, cook the macaroni accordingly. Prepare the cream sauce by gradually boiling a pint of milk with the use of a double boiler. As it boils, mix in a tablespoon of flour and ¼ teaspoon of salt. You can steep or thicken the milk as desired. If you want a thick sauce, you have to heat it for about 10-15 minutes. Add some sliced onions and celery.
Macaroni with tomato sauce
In equal parts of boiling milk and water, add a cup of macaroni. Boil it until it becomes soft. While cooking the macaroni, you can create the sauce. Rub a canned or stewed tomato with an aid of colander to get rid of some remains and seeds. Heat over fire until it reaches the boiling point, add some flour to thicken (a tablespoon will do). Pour in ½ cup of very thin sweet cream and add some salt if you like. Evenly put macaroni in your dishware and a little amount of sauce in every dish. Serve while still hot.
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