Put 2 cups or 1/2 pound of macaroni (either the long sticks broken in
pieces or the "elbow" macaroni, as preferred) in a kettle holding
several quarts of rapidly boiling, salted water, and cook about 25
minutes, or until tender. Drain in a colander and allow cold water to
run over it for several seconds. This prevents the macaroni sticking
together. Place the macaroni in a buttered baking dish and pour over a
hot "cream sauce" composed of 1 cup of milk and 1 c
p of water, 2
tablespoonfuls of flour, 2 even tablespoonfuls of butter and a pinch
of salt. (Too much salt is apt to curdle the milk.) Spread over the
top of macaroni about 3 tablespoonfuls of grated cheese, or, if
preferred, sprinkle over the top 3 tablespoonfuls of well-seasoned
dried bread crumbs and small bits of butter. Stand the bake-dish
containing the macaroni in a hot oven ten or fifteen minutes, until
lightly browned on top. Serve hot in the dish in which it was baked.
Stewed tomatoes are a nice accompaniment to this dish. Double the
quantity of macaroni may be cooked at one time and a part of it kept
on ice; the following day serve in tomato sauce, thus utilizing any
left-over tomatoes.
The macaroni may be cooked while the housewife is using the range,
early in the morning. Drain the macaroni in a colander and stand aside
in a cool place. It may be quickly prepared for six o'clock dinner by
pouring over a hot cream sauce and grated cheese and quickly browning
in the oven.
Or the macaroni, when cooked tender in salt water, may be quickly
served by pouring over it a hot cream sauce, before the macaroni has
become cold. Serve at once.
Housewives should be particular when buying macaroni to get a brand
made from good flour.