Macaroni

Ingredients

• Have a large kettle nearly full of rapidly boiling salted water
• which will take from 30 to 45 minutes

Method

1. 1

   Boil macaroni until tender, drain, rinse with cold water, and reheat in butter or sauce.

As published

This recipe was extracted from Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 77. The excerpt below is the record exactly as published.

Macaroni with Cheese. — Break in 2- inch pieces Vi package of macaroni, which will be about a cupful; cook until tender in rapidly boiling salted water as directed above. Have ready one cup rich, stale, grated cheese and 1 pint white sauce. In a buttered baking- dish place layer of macaroni, cover with sauce, add layer of cheese. Repeat till all is used, having top layer of cheese. Sift over top fine stale bread crumbs, dot with bits of butter, bake till cheese is melted and top slightly brown. Boiled Rice. — Wash 1 cup rice through several waters till water runs off clear. Have at least 4 quarts rapidly boiling water in kettle. Add rice and 1 tablespoon salt Boil at a gallop until rice is tender — this takes 12 to 20 minutes according to kind and age of rice. Drain, set colander over boiling water for 10 minutes or more to steam. Each grain will be distinct yet tender. Macaroni. — Have a large kettle nearly full of rapidly boiling salted water. Break maca¬ roni into 2- or 3-inch lengths, drop into the water, and boil as directed for rice until ten¬ der, which will take from 30 to 45 minutes

Cook this with the app: pantry check, scaling, and the assistant.