Macaroni arranged with granola

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Cook an a few macaroni until sensitive in percolating milk and water. At whatever point done, exhaust and put a layer of the macaroni in the base of a pudding dish, and sprinkle over it a pitiful teaspoonful of granola. Incorporate a minute and third layer and sprinkle each with granola; then turn over the whole a custard sauce orchestrated by joining a half quart of deplete, the well beaten yolks of two eggs or one whole egg, and one-fourth of a teaspoonful of salt. Mind should be taken to plan the macaroni in layers unreservedly, so that the sauce will quickly overrun the aggregate. Get ready for two or three minutes just, until the custard has well set, and serve.

Eggs and macaroni

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Cook a few macaroni in percolating water. While the macaroni is concocting, warm the yolks of four eggs until coarse. The whole egg may be used if gotten so the yolks are coarse in the whites basically jellied, not cemented. Exactly when the macaroni is done, exhaust and put a layer of it composed openly in the base of a pudding dish. Cut the cooked egg yolks and spread a layer of them over the macaroni. Fill the dish with substitute layers of macaroni and egg, taking thought to have the top layer of macaroni. Pour over the whole a cream sauce masterminded as takes after: Heat one and three some rich deplete to foaming, incorporate one fourth teaspoonful of salt and one stacking spoonful of flour rubbed smooth in fairly cold deplete. Cook until thickened, then turn over the macaroni. Sprinkle the top with ground bread pieces, and cocoa in a hot stove for eight or ten minutes. Serve hot.