While three-quarters of a pound of macaroni are boiling in salted
water prepare the following: Chop up fine two ounces of ham fat with a
little parsley. Peel six medium-sized tomatoes, cut them open, remove
the seeds, and any hard or unripe parts, and put them on one side.
Take a frying-pan and put into it one scant tablespoon of butter and
the chopped ham fat. When the grease is colored put in the sliced
tomatoes with salt and pepper. When the tomatoes are cooked and begin
to sputter put the macaroni into the pan with them, mix well, add
grated Parmesan cheese, and serve.
RIBBON MACARONI
(_Pasta fatta in Casa. Fettuccini_)
2 1/2 cups of flour
2 eggs
3 tablespoons of cold water
1/2 teaspoon of salt
Put the flour on a bread-board. Make a hole in the middle of it, and
break the eggs into it. Add the water and the salt, and mix all
together with a fork until the flour is all absorbed and you have a
paste which you can roll out. Then take a rolling-pin and roll it out
very thin, about the thickness of a ten-cent piece. Leave it spread
out like this until it has dried a little. Then double it over a
number of times, always lengthwise, and cut it across in strips about
one-half inch wide. Boil two quarts of salted water, and put the
ribbons into it, and cook for ten minutes, then drain. Serve with the
meat and sauce as in receipt for Macaroni with Meat and Sauce, or with
the tomato sauce and cheese only, as desired.