Home-made macaroni.
To four cupfuls of flour, add one egg able-bodied beaten, and abundant baptize to accomplish a chef that can be rolled. Roll attenuate on a breadboard and cut into strips. Dry in the sun. The best adjustment for this purpose is a board anatomy to which a aboveboard of cheese-cloth has been deeply tacked, aloft which the macaroni may be laid in such a way as not to touch, and afterwards covered with a cheese-cloth to accumulate off the dust during the drying.
Boiled macaroni.
Put a larg cup of macaroni into baking baptize and baker until tender. When done, drained thoroughly, again add a pint of milk, allotment chrism if it can be afforded, a little alkali and one well-beaten egg; activity over the blaze until it thickens, and serve hot.
