Macaroni, Plainly Served

Ingredients

• ½ lb. macaroni
• 1 gill milk
• 2 oz. butter
• Seasoning

Method

1. 1

   Boil the macaroni as directed above, then turn it into a very hot vegetable dish and season it with white pepper and salt.

2. 2

   Melt the butter in a small saucepan, add the milk to it and bring to the boil.

3. 3

   Pour this over the macaroni and mix lightly with two forks.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 600. The excerpt below is the record exactly as published.

Macaroni, Plainly Served \ lb. macaroni. | 1 gill milk. 2 oz. butter. | Seasoning. Boil the macaroni as directed above, then turn it into a very hot vegetable dish and season it with white pepper and salt. Melt the butter in a small saucepan, add the milk to it and bring to the boil. Pour this over the macaroni and mix lightly with two forks. Serve as an accompaniment to meat. Note. — The substitution of 1 or 2 table-spoonfuls of cream for some of the milk would be amimprove- ment. Time to boil, 20 to 30 minutes. Probable cost, 6 d. 1608. Macaroni with White Sauce (Macaroni a la Creme) £ lb. macaroni. Seasoning. £ pt. white sauce. Boil the macaroni until tender (see above), drain it, and cut it in pieces about 1 inch in length. Make £ pint of good white sauce (Recipe 671), add the macaroni to it, and season to taste. Cook for a few minutes by the side of the fire and serve as an accompaniment to meat. This makes a very good dish for a children’s dinner. The addition of I or 2 table-spoonfuls of cream will improve the dish. Note. — If preferred, some grated cheese may be added to the sauce, and the dish finished off with a coating of cheese on the top, as in Macaroni au Gratin. It may then be served as a luncheon or supper dish. Probable cost, 5 d. or 6 d. 1609. Macaroni and Cheese (Macaroni au Gratin) \ lb. macaroni.

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