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The following recipe was transcribed ver batim from 

The American Agriculturist

January, 1879

Wipe it carefully, break it into whatever lengths you want it, and put it into boiling water, to every quart of which half a tablespoonful of salt is added; you can boil an onion with it if you like the flavor; as soon as it is tender enough to yield easily when pressed between the fingers, drain it in a colander, saving its liquor for the next day's broth, and lay it in cold water until you want to use it. When more macaroni has been boiled than is used it can be kept perfectly good by laying it in fresh water, which must be changed every day. After boiling the macaroni, you can use it according to...the following directions. Half a pound of macaroni will make a large dishful.

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