Home-made macaroni

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To four cupfuls of flour, incorporate one egg well beaten, and enough water to make a player that can be rolled. Roll thin on a breadboard and cut into strips. Dry in the sun. The best strategy for this goal is a wooden edge to which a square of cheddar material has beeHome-made macaroni.

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To four cupfuls of flour, incorporate one egg well beaten, and enough water to make a hitter that can be rolled. Roll thin on a breadboard and cut into strips. Dry in the sun. The best game-plan for this expectation is a wooden edge to which a square of cheddar material has been solidly joined, whereupon the macaroni may be laid in such a way as not to touch, and a brief span later secured with a cheddar texture to keep off the clean in the midst of the drying.

Foamed macaroni

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Put an a few macaroni into foaming water and cook until fragile. At whatever point done, exhausted totally, then incorporate a half quart of deplete, part cream if it can be overseen, to some degree salt and one well-beaten egg; blend over the fire until it thickens, and serve hot.

Macaroni with cream sauce.

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Cook the macaroni as composed in the strategy, and present with a cream sauce masterminded by warming an inadequate 16 ounces of rich deplete to rising, in a twofold radiator. At whatever point gurgling, incorporate a stacking tablespoonful of flour, rubbed smoothed in a little deplete and one fourth teaspoonful of salt. In the occasion that ached for, the sauce may be prepared by absorbing the deplete before thickening for ten or fifteen minutes, a cut of onion or two or three bits of celery, and after that ousting with a fork.