Macaroni Whole Wheat Crisps
From 1922:
Boil whole wheat macaroni elbows in salted water for fifteen minutes, drain, rinse and allow to cool.
Drop them into fat one inch or more deep and fry until golden brown.
Drain well.
Serve as a border with creamed meat or fish.
These are not unlike the Chinese fried noodles in effect.
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