Break up a pound of macaroni in three-inch lengths, boil as usual and drain. Put into a stew-pan a quarter of a pound of fresh butter, the macaroni, twelve ounces of Parmesan and Gruyere cheese mixed, and about a quarter of a pint of some good sauce, white sauce. Move the stew-pan and its contents over the fire until the macaroni has absorbed the butter, etc., then turn it out on a dish, which should be garnished with croutons of fried bread. Pile it in the shape of a dome, cover with bread-raspings, a little clarified butter run through a colander, and brown very lightly with a salamander. N.B.--The above two recipes are taken from "Cassell's Dictionary of Cookery."
Take a small piece of ham fat, one-half of onion, piece of celery, parsley, small piece of carrot. Chop up fine together. Put into a saucepan, and when the vegetables are fried add two or three mushrooms which have been chopped fine; after five minutes add two tablespoons of tomato paste, thinned with five tablespoons of hot water (or equal quantity of tomato sauce without water). When the sauce is cooked take out the mushrooms and put them on one side.
Take one-half pound of macaroni. Boil in salted water for fifteen minutes, drain, and add the sauce described above. Add two tablespoons Parmesan cheese, grated, and one tablespoon of butter.
Butter well a mold, then cover with a thin layer of bread crumbs the bottom and sides. Pour into the mold one-half the macaroni, then place on it a layer of mushrooms which you have taken out of the sauce. Now add the other half of the macaroni, and then another thin layer of bread crumbs. Put the mold into the oven without turning it over, and bake in a slow oven until well browned. Then turn out and serve.
To this timbale, if desired for variety, cold meat of any kind cut up fine may be added to the sauce; and one egg, hard boiled, and cut into four pieces. Add the egg, and the pieces of meat which you have removed from the sauce, to the timbale at the same time that you add the mushrooms.
2 heads of celery, 1/2 pint of milk, 1 oz. of butter, 1 egg, 1 cupful of breadcrumbs, pepper and salt to taste. Cut up the celery into pieces, boil it in water for 10 minutes; drain it and put it into the stewpan with the milk, 1/2 oz. butter, pepper and salt. Simmer the celery gently until tender, put it aside to cool a little, and add the egg well beaten. Butter a shallow dish, strew it well with some of the breadcrumbs, and pour in the celery, sprinkle the rest of the breadcrumbs over the top, put the butter over it in little bits, and bake the celery until brown.
3 oz. macaroni, which should be boiled in milk until quite tender, place in a buttered pie-dish, and pour over a pint of custard made with Allinson custard powder, bake for 1/2 hour and serve either hot or cold.
Take some flour and water, and with the addition of a little salt make a paste which can be rolled out quite thin; cut this into shapes of the breadth of half a finger. Throw them into boiling water and let them boil a few minutes. Then remove them to cold water; drain them on a sieve and use them as macaroni; place at the bottom of a dish some butter and grated cheese, then a layer of tagliatelli seasoned with pepper, another layer of butter and cheese, and then one of tagliatelli, until the whole is used; pour over it a glass of cream, add a layer of cheese, and finish like macaroni cheese, browning it in the oven.
Boil the macaroni in the oyster liquor or in weak stock till quite soft. Rub a little butter on a dish, cut the macaroni into pieces two inches long and lay it at the bottom. On this place the oysters, and season them with cayenne, salt, and a little lemon juice or nutmeg. Pour over the milk or sauce, cover with bread crumbs, and brown it in a quick oven. A few little pieces of butter laid on top of the crumbs make a richer dish. It must be served very hot.
1/4 lb. macaroni, 1-1/2 ozs. cheese, 1/2 pint milk, 1 teaspoon flour, butter, pepper. The curled macaroni is the best among the ordinary kinds. Better still, however, is the macaroni made with fine wholemeal flour which is stocked by some food-reform stores. Parmesan cheese is nicest for this dish. Stale cheese spoils it. Wash the macaroni. Put it into fast-boiling water and keep boiling until very tender. Drain off the water and replace it with the 1/2 pint of milk. Bring to the boil and stir in the flour mixed to a thin paste with cold milk or water. Simmer for 5 minutes. Grate the cheese finely. Butter a shallow pie-dish. Put the thickened milk and macaroni in alternate layers with the grated cheese. Dust each layer with pepper, if liked. Top with grated cheese. Put some small pieces of butter on top of the grated cheese. Put in a very hot oven until nicely browned.
This is a somewhat expensive dish. You have first to decorate a plain mould with what is called nouilles paste, which is made by mixing half a pound of flour with five yolks of eggs. The mould is then lined with ordinary short paste, made with half a pound of flour, a quarter of a pound of butter, and one yolk of egg, mixed in the ordinary way. When the mould is lined, you have to fill it up with flour, and bake it in a moderate oven for about an hour. You then take it out, empty out the flour and brush it well out with an ordinary brush and dry the mould in a very slack oven. The mould is then filled with some macaroni that has been boiled tender in milk and flavoured with vanilla and sugar and Parmesan cheese. The macaroni must be so managed that it absorbs the moisture. The mould is filled, made hot, and then turned out. It is customary to shake some powdered sugar over the mould, and then glaze it with a red-hot salamander. N.B.--Very few kitchens possess a proper salamander, but if you make the kitchen shovel red-hot it will be found to answer the same purpose.
Ten truffles, a quarter of a pint of salad oil, pepper and salt to taste, one tablespoonful of minced parsley, a very little finely minced garlic, two blades of pounded mace, one tablespoonful of lemon juice. After cleansing and brushing the truffles, cut them into thin slices and put them in a baking-dish, on a seasoning of oil or butter, pepper, salt, parsley, garlic and mace in the above proportion. Bake them for nearly an hour, and just before serving add the lemon juice and send them to the table very hot.
Put two pints of cream into two bowls. With one bowl mix six ounces of powdered loaf-sugar, the juice of two large lemons, and two glasses of white wine. Then add the other pint of cream, and stir the whole very hard. Boil two ounces, of isinglass with, four small tea-cups full of water, till it is reduced to one half. Then stir the isinglass lukewarm, into the other ingredients, and put them into a glass dish to congeal.
