Beat four eggs for eight or ten minutes, strain them, and stir in flour till stiff enough to work into a paste upon a marble, or stone slab; add flour till it be a stiff paste, and work it well; cut oft a small bit at a time, roll it out as thin as paper, and cut it with a paste-cutter or knife into very narrow strips; twist, and lay them upon a clean cloth, in a dry, warm place; in a few hours it will be perfectly hard; put it into a box, with white paper under and over it. It may be cut into small stars, or circles, to be used for soup, and does not require so much boiling as the Italian Macaroni.
The usual mode of dress-irg it in England is by adding a while sauce, and Parmesan or Cheshire cheese, and burning it; but this makes a dish which is proverbially unwholesome, its bad qualities arise from the oiled and burnt cheese, and the half-dressed flour and butter put into the white sauce. Macaroni plain boiled, and some rich stock or portable soup added quite hot, will be found a deliciiusdish and very wholesome. Or, boil macaroni as directed in the receipt for the pudding, and serve it quite hot in a deep tureen, and let each guest add grated Parmesan and cold butter, or oiled butter served hot, and it is excellent; this is the most common Italian mode of dressing it. Macaroni with cream, sugar, and cinnamon, or a little varicelli added to the cream, makes a very nice sweet dish. See Macaroni Pudding for the Boiling of it.
Boil two ounces of macaroni in a pint of milk, with a bit of lemon-peel, and a good bit of cinnamon, till the pipes are swelled to their utmost size without breaking. Lay them on a custard-dish, and pour a custard over them hot. Serve cold.
Lay fried bread pretty closely round a dish, boil your macaroni in the usual way, and pour it into the dish; smooth it all over, and strew breadcrumbs on it, then a pretty thick layer of grated Parmesan cheese; drop a little melted butter on it, and color it with a salamander.
Boil two pounds of macaroni for half an hour, in salt and water; then put it into a cullender to drain. Take three-quarters of a pound of cheese grated; put a layer of macaroni, in a deep dish or tureen, and on it a layer of macaroni, the cheese, and so on, alternately, till both are used up, making the cheese the top; pour over it some gravy, mell half a pound of fresh butter, and put on the whole. Serve it very hot.
Boil a quarter of a pound of macaroni in beef stock, till nearly done; then strain it, and add a gill of cream, two ounces of butter, a table spoonful of the essence of ham, three ounces of grated Parmesan cheese, and a little cayenne pepper and salt; mix them over a fire for five minutes, then put it on a dish, strew grated Parmesan cheese over it, smooth it over with a knife, and color it with a very hot salamander.
Take some puff paste, roll it thin, and cut it into narrow bands; twist each into a kind of cord, which place round the insides of buttered moulds, snail fashion; fill each mould with macaroni, cover the tops with grated bread, and Parmesan cheese (equal quantities of each); put the Timbales into a warm oven, and bake them three-quarters of an hour; then turn them on a dish, and serve.