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Macaroni, Farmers' Style
The following recipe was
transcribed ver batim from
The American Agriculturist
January, 1879
| Boil half a pound of macaroni as above, and while you are draining it from the cold water, stir together over the fire one ounce each of butter and flour, and as soon as they bubble, gradually pour into the sauce they make, a pint of boiling water, beating it with a fork or egg whip until it is smooth; season it with a level teaspoonful of salt and a level saltspoonful of pepper, and put the macaroni in it to eat; then cut an onion into small shreds, and brown it over the fire in very little fat; when both are done, dish the macaroni, and pour the onion out of the frying pan upon it. It is excellent; and ten cents will cover the cost of it all. |
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