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(Mehlspeise (flour Foods)) - (The International Jewish Cook Book)

After baking; some flour to a pale fawn color pass it through a sieve or
strainer to remove its gritty particles. Break half a pound of macaroni
into short pieces, boil them in salted water until fairly tender, then
In a little butter in a saucepan brown a level tablespoon of very finely
chopped onion, then add three or four sliced tomatoes, a half teaspoon
of powdered mixed herbs, a little nutmeg, salt and pepper. When the
tomatoes are reduced to a pulp add one pint of milk and allow it to come
to the boiling point before mixing with it two tablespoons of the
browned flour moistened with water.
Stir and boil till smooth, press the whole through a strainer and return
to the saucepan. When boiling, add the macaroni and a few minutes later
stir in two tablespoons of grated or finely chopped cheese.
It may be served at once, but is vastly improved by keeping the pan for
half an hour by the side of the fire in an outer vessel of water. Or the
macaroni may be turned into a casserole and finished off in the oven.
For a meat meal the onions may be browned in sweet drippings or olive
oil and soup stock substituted for the milk.

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