Macaroni

Ingredients

• 1/2 lb. of macaroni
• three quarts of salted boiling water
• one cupful of cold milk
• three tablespoonfuls of grated cheese (Parmesan or Gruyère preferred)
• one tablespoonful of butter
• a carrot
• a small onion
• a bit of celery
• a leaf of thyme
• half a bay-leaf
• two peppers
• one clove
• a bit of parsley
• two tablespoonfuls of flour
• a quart of tomatoes
• a teaspoonful of salt
• a salt-spoonful of pepper
• a teaspoonful of sugar
• half a cupful of cream

Method

1. 1

   Boil macaroni in salted water for 35 minutes.

2. 2

   Drain and place in a pudding-dish.

3. 3

   Season with salt and pepper, add milk, cheese, and butter.

4. 4

   Bake until brown.

5. 5

   For sauce, fry vegetables, add flour, then tomatoes, simmer, strain, and season.

6. 6

   Layer macaroni and sauce in a dish, bake for 10 minutes.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 245. The excerpt below is the record exactly as published.

MACARONI, SPAGHETTI, VERMICELLI, NOODLES, POLENTA, ETC. Macaroni requires abundance of water to cook properly, at least three quarts of salted boiling water to Yz lb. of macaroni. The water should boil rapidly and the macaroni should be stirred occasionally with a fork. It should boil thirty-five minutes for the small and three-quarters of an hour for the large. After the mac- aroni is cooked it should be thoroughly drained in a colander. Vermicelli and spaghetti require less time than mac- aroni in boiling. Another way : — Put half the con- tents of the package into the sauce- pan. Cover with plenty of cold water and boil slowly on the back of the range about three-quarters of an hour. Drain thoroughly ; place the macaroni in a pudding-dish, season with salt and pepper, add one cupful of cold milk, and sprinkle in three table- spoonfuls of grated cheese (Parmesan or Gruy&re preferred) and one table- spoonful of butter. Bake until brown. Sauce for Macaroni. — Take a car- rot, a small onion, a bit of celery, a leaf of thyme, half a bay-leaf, two peppers, one clove, a bit of parsley, and fry them in a table-spoonful of butter. When the vegetables are well colored, stir in two table-spoonfuls of flour, and let the flour brown. Add a quart of tomatoes, and simmer for half an hour. Stir this frequently, and when it is done strain it through a sieve. Add a teaspoonful of salt, a salt-spoonful of pepper, and a tea- spoonful of sugar. This tomato sauce will be enough for i Yz lbs. of macaroni. But the sauce will keep a long time in cold weather. Take a large dish, put a layer of macaroni in the bottom, put a table-spoonful of Parmesan cheese over it, and moisten it well with the tomato sauce. Continue this till the dish is full, and cover it with tomato sauce. Set the dish of mac- aroni in the oven for about ten minutes, and then serve it. Macaroni, Baked, with Oysters. — Boil it until tender. Butter a baking- dish and put in a layer of macaroni. Sprinkle with salt, paprika, cracker dust, and tiny bits of butter. Al- ternate layers of macaroni and oysters until the materials are used, having macaroni for the top layer. Pour over all the liquor from the oysters and half a cupful of cream

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