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Classic
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page 260
II. VARIOUS RECEIPTS FOR MACARONI AND NOODLES.
NOTE.--Rice noodles and rice macaroni are of great value in the kitchen, and the
"star" and "thread" noodles (vermicelli) are excellent in soups and puddings.
36. Macaroni, Ham and Parmesan Cheese in equal parts. Cut 1/2 pound of macaroni
into pieces 1 inch long, cook in salted water until done, put on a conlander and
then pout boiling water over them. After colling stew some finely chopped
escalots in butter, add 1/2 pound of ham, then the macaroni, 1/2 pound of cheese
and a last small cupfull of sour cream and bake in a butter mould for 3-4 hours.
37. Souffle of Macaroni, ham and Parmesan Cheese. 1/2 pound of macaroni, 1 pound
of boiled and finely chopped ham, 2 ounces of grated Parmesan chees 4 eggs,
nutmeg, 2 ounces of butter and 1 pint of milk.
The macaroni is cooked in salted water, but not to pieces, pour off the water
then fill inot the mould with ham, cheese, and nutmeg and pour over it milk with
melted butter and eggs. The souffle is baked in a hot oven for 1 hour.
38. Macaroni Pie with Ham and Cheese. Make a puff paste of 1 1/2-2 pound of
flour and 3/4 pount of macaroni cooked in a bouillon or boiling salted water,
pour inot the colander and drain; then add a heeping soupplatefull of boiled ham
mixed with a littel of the fat, 1/4 pound of butter, 2 1/4 heaping
tablespoonfuls of Parmesan cheese and 6 eggs.
The butter is stirred until soft, mixed with the cheese and the yolks of eggs
and then added to the macaroni and mixed with the beaten whites of hte eggs.
Role out the paste, on this lay of ham, then the macaroni batter, then ham and
so on untill all isused, after which cover with the puff paste.
This pie can also be made without the crust and baked in a form and instead of
Parmesan cheese whit Swiss cheese can be used. Vermicelli or vegetable noodles
can also be substitued for the macaroni.
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