Macaroni with Sugar and Cream

Ingredients

• 1 large cup milk
• 2 table-spoonfuls powdered sugar
• grated peel of half a lemon
• a little cinnamon
• a little salt

Method

1. 1

   Boil the macaroni in water (in a dish set in a kettle of water) until tender.

2. 2

   Then add the other ingredients.

3. 3

   Stir all together, taking care not to break the macaroni.

4. 4

   Simmer for 10 minutes.

5. 5

   Turn it up on a deep dish and serve with sugar and cream.

Nutrition per serving

As published

This recipe was extracted from Dr. M'Millan's formulas and domestic guide (1882) by M'Millan, Alexander M. D., page 120. The excerpt below is the record exactly as published.

large cup milk, 2 table-spoonfuls pow- 342 DOMESTIC GUIDE. dered sugar, grated peel of half a lemon, a little cinnamon and salt. Boil the macaroni in the wa- ter (in a dish set in a kettle of water) until it is tender. Then add the other ingredients. Stir all together, taking care not to break the macaroni. Simmer lo minutes. Turn it up on a deep dish and serve with sugar and cream. PLAIN BOILED PUDDING. One cup sour cream, half cup molasses, cup melted butter, 2j^ cups flour, i tea-spoonful soda, a little salt. Mix the molasses and butter to- gether and beat until very light. Stir in the cream and salt, and then the flour gradually, until it is a smooth batter. Beat in the dissolved soda thoroughly, and boil in a buttered mold an hour and a half To . be eaten hot with sweetened liquid sauce. SWEET POTATO PUDDING. To 2 coffee-cupfuls mashed potato add i tea- cupful sugar, I tea-cupful butter, 4 eggs, i tea- cupful sweet cream, i tea-spoonful cinnamon, i grated nutmeg, i tea-spoonful lemon extract, and a pinch of soda dissolved in a tea-spoonful of wa- ter. Beat the eggs light and add the sugar and butter rubbed to a cream. Stir all together into the mashed potato while hot. Cover a deep plate with puff paste and pour in the mixture. Bake in a moderate oven, and when done cover the top with slices of fruit marmalade, and sprinkle thick- ly with granulated sugar. COOKING DIVISION. 343 BAKED INDIAN PUDDING. For a two-quart pudding use 2 tea-cups meal. Moisten the meal with cold water, and add I table- spoonful butter, 2 tea-cups sugar, i cup raisins, 3 eggs well beaten before adding, and fill up with sweet milk. Season with whatever spice is pre- ferred. Bake slowly half an hour or more. CARROT PUDDING. One cup of chopped carrots, i cup mashed po- tatoes, I cup chopped suet, i cup syrup, 2 eggs, 2 cups flour, spice to suit the taste. The carrots and potatoes are to be boiled first, of course. If the day before it will answer just as well. SPICED PUDDING, fake I small square loaf baked bread, peel off the crust, cut in pieces and pour upon it i pint of boil- ing water, and add i tea-spoonful of salt. Take I pint of flour and add i tea-spoonful baking powder, 2 coffee-cups of raisins seeded and chopped. Mix all well with the flour, first powder and next rais- ins, then add the soaked bread, and i tea-spoon- ful of allspice, cinnamon, mace and cloves. Then add by degrees i coffee-cup of sweet milk, and beat the mass well together. Scald the pudding bag and put in the pudding, which should be pretty stiff and boil 3 hours. The whole secret lies in plunging puddings in boiling water immedi- ately after they are mixed, and never letting them Cease boiling. Be sure and turn them over, and always leave room in the bag for swelling. A wire 344 DOMESTIC GUIDE. basket for holding puddings while boiHng, is an ex- cehent thing; make with legs to keep it from the bottom of the kettle to prevent burning. PLUM PUDDING. Two pounds of stoned raisins, 2 pounds well washed Zante currants, i pound sliced citron, 2 pounds finely chopped beef suet, I pound flour, I pound bread crumbs, i pound sugar, i nutmeg, i tea- spoonful each powdered cloves, allspice and cinna- mon, the grated peel of a lemon and a table-spoon- ful of salt. Mix these ingredients thoroughly, add lo eggs and sufficient milk to moisten to about the stiffness of fruit cake. Tie in a well floured pud- ding cloth, and boil at least 8 hours. Serve with nice sauce. COTTAGE PUDDING. One cup sugar, 2 cups flour, nearly i cup cold water, i egg, piece of butter size of an egg, 2 tea- spoonfuls of baking powder, salt Sauce. — One cup sugar, one-third cup of butter. Mix thoroughly. Add 2 cups boiling water, i table-spoonful corn starch beaten with the butter and sugar. After taken from the stove, add i well beaten egg, and half a lemon sliced. CJieap and good. A hot oven is necessary for the pudding. BATTER PUDDING. Four eggs, whites and yolks, 2 cups flour, i pint of sweet milk and i tea-spoonful of salt. Mix the baking powder and salt with the flour, beat the eggs and stir in the milk, gradually at first, COOKING DIVISION. 345 until the whole is one smooth mass. Scald a pud- ding bag in boiling water, put in the mixture, and plunge the whole into a kettle of boiling water and boil 2 hours. To be eaten with cream and sugar. HOTEL PUDDING. Boil I quart of milk. Add one-fourth cup of butter, I cup of corn meal, mixed with cold milk, one-half cup each of sugar and molasses, i tea- spoonful cinnamon, i of ginger, 2 eggs, salt, one- half cup of raisins. Sauce if you like. BANNOCK PUDDING. One cup corn meal, I of flour, well mixed, i cup sour milk, i egg, I tea-spoonful of lard, i small tea-spoon of soda. EGG PUDDING. One pint sweet milk, 4 eggs well beaten, 4 table- spoonfuls flour. Add to the eggs until a smooth mass, and then add the milk slowly, with a pinch of salt. Beat all smoothly together, put in a well buttered dish, and bake about twenty minutes. Eat with sauce made of butter and sugar beaten to- gether to a cream. Flavor with vanilla. BOILED INDIAN PUDDING. One and a half cups sour milk, 2 eggs well beaten, i tea-spoonful saleratus dissolved in milk. Then sift in corn meal dry until the consistency as if for griddle cakes, or a little thicker. Stir in i tea-cup of dried fruit — cherries are the best. Put in a bag and boil an hour. 346 DOMESTIC GUIDE. For sauce, sweetened cream flavored with nut- meg. GRAHAM PUDDING. Take a pint of water and allow it to boil thor- oughly, and then salt and stir in very slowly gra- ham flour, which must be fresh and sweet, until quite thick. After doing so remove to the back part of the stove, and let it boil slowly 1 5 minutes or more. It must be stirred at intervals to pre- vent burning. Serve nearly cold with sugar, syrup or cream. DELICATE PUDDING. One cup granulated sugar, i cup sweet milk, I Ggg, butter the size of an egg, i cup raisins, 2 tea- spoons baking powder, flour to make the consist- ency of cake. Steam in a greased basin I hour. DELMONICO PUDDING. One quart milk, 3 tea-spoons corn-starch, mixed with a little cold milk, 5 eggs. Separate them, put the yolks with the corn-starch, add 6 table- spoonfuls sugar, and put this into the corn-starch with the milk when boiling. Boil 3 minutes, or till cooked, beat the whites to a stiff froth, and add 3 table-spoonfuls powdered sugar

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