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Macaroni With Cheese

(Pies And Pastry) - (The Community Cook Book)







After boiling macaroni in salted water until soft, sprinkle with grated

cheese; repeat, pour over a sauce made of butter, flour, salt and

scalded milk; cover with bread crumbs and bake until brown.

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BAKED MACARONI WITH CHEESE

Cook one cup of broken macaroni in two quarts of boiling salted water
for twenty or thirty minutes, drain and pour cold water through the
colander. Put the macaroni in a pudding-dish in layers, covering each
layer with cream sauce and grated cheese, one cup will be sufficient,
and on the top layers sprinkle one cup of buttered bread crumbs. Bake in
oven until the crumbs are brown.

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BAKED MACARONI WITH CHEESE

1 quart beans
1/2 pound salt pork
1 tablespoon salt
1/4 teaspoon pepper
1/2 teaspoon dry mustard
2 tablespoons molasses
Wash and soak beans over night. Put half into bean pot; wash salt pork
and place in center; add remainder of beans, salt, pepper, mustard,
molasses, and 4 cups cold water; cover. Put into slow oven and bake 8
hours. Add more water if needed.

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Macaroni With Cheese

Boil half a pound of macaroni, as above, put into

a pudding dish in layers with quarter of a pound of cheese, (cost four

cents,) grated and mixed between the layers; season it with pepper and

salt to taste; put a very little butter and some bread crumbs over it,

and brown it in the oven. It will make just as hearty and strengthening

a meal as meat, and will cost about twelve cents.

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Macaroni With Cheese

Throw a quarter of a pound of macaroni broken into pieces an inch long,

into three pints of boiling water, with a large pinch of salt. The

saucepan should be large, or the water will rise over when the macaroni

boils fast, which it should do for twenty or twenty-five minutes. When

done, strain the macaroni through a colander, put it back into the

saucepan with an ounce of fresh butter, a small pinch of white pepper

and of salt, if necessary, and shake it over the fire for a minute or

two. Take the saucepan off the fire, and stir into the macaroni two

ounces or more, if liked, of grated Parmesan cheese. Serve immediately

with crisp dry toast, cut in neat pieces. If not convenient to use

Parmesan, a mild dry English or American cheese will answer very well.

Some cooks prefer, when the macaroni is boiled, to put a fourth part of

it on to a hot dish, then to strew over it a fourth part of the grated

cheese, and so on till all of both are used, cheese, of course, covering

the top.

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Macaroni With Cheese

Or it can be taken from the boiling water, put in a colander, rinsed

with cold water, then arranged in a baking dish in alternate layers

with grated cheese. Over the top pour one cup of hot milk in which has

been stirred a teaspoon of butter and a beaten egg. This must be baked a

light brown as quickly as possible, and served at once. It is not so

good after it has stood.



If preferred, a cupful of white sauce can be used instead of the milk

and egg.









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