Cassell's dictionary of cookery

Macaroni Nudels.— Nudel paste, like Italian macaroni, to which it is nearly allied, is a "home-made" preparation of eggs and flour, useful in a variety of ways, and equally applicable to sweet and savoury dishes. It is made thus : — Take as many eggs as will be required for the quantity of paste to be made, but use only the whites of eggs if preferred quite wliitc. Work in as much flour to two well-beaten eggs as will make a stiff dough, knead until smooth, and roU out, first dividing the mass into six parts, and each part into a round ball, on a pasteboard kept well dredged with flour. A perfectly straight rolling-pin is one of the requisites to perfect nudel making. The desired thinness to which the paste is to be rolled may be best illustrated by the saying, ' ' That to arrive at the perfection of nudel rolling is to be able to read through the paste." Having accomplished this, dry each cake on a napkin — a few minutes wiU do this — commence with the first rolled cake by cutting it into equal halves and quarters. Lay one quarter on the other, make the cut edges meet equally, and with a sharp knife cut through in as thread-like a manner as possible, then dry — by scattering them they will separate ; or the paste rolled, as before indicated, is cut with a tin-cutter into stars, rings, &c., which may be stamped out, and piled one cake on the other; they •will separate on being thrown into boiling soup. Macaroni Nudels, To Boil.— To boil nudels, throw them into boiling water, slightly salted ; from ten to fifteen minutes will be long enough. Strain, and lay them on a shallow, well-buttered dish, -with bits of butter and grated Parmesan cheese in alternate layers, finishing with the cheese. brown lightly in the oven, or put the nudels before the fire, and brown with a salamander. Tape or broad nudels are best for this dish. Sufficient, half a pound of nudels to a quarter of a pound of cheese. Macaroni, Pate of.— Boil six or eight ounces of macaroni in good veal broth, drain, and cut it into equal lengths of two inches. Cover the bottom of a pie-dish with macaroni, and on this lay a quenelle of forcemeat or hamballs, if preferred, placed equally -with any kind of poultry or game, boned and in fillets, sweetbreads, cockscombs, or ox-palates, pre- ■viously stewed -with truffles or mushrooms, and minced. Put these with alternate layers of the macaroni and meat, and an equal quantity of cream and rich gravy to fill the dish. Bake with a crust over the top, or -without a crust ; make hot and bro-wn before the fire. Parmesan cheese should accompany this dish, or it MAC ( 395 MAC may be mixed with the macaroni. Time, fifteen minutes to swell the macaroni ; to bake, half an hour. Sufficient for seven or eight persons. Macaroni, Pate of (another way). — See Pate of Macaroni.