Cookery for every household

Cook the macaroni as directed in Recipe 1606, drain it, and cut it in small pieces. Chop the ham and grate the required amount of cheese. Now arrange these ingredients in a greased pie dish in layers, reserving a little cheese for the top. Beat up one or two eggs, add the milk and a little white pepper, and strain this over the pie. Sprinkle with the cheese, lay the butter in small pieces on the top, and bake in a moderate oven about £ hour. Probable cost, 10d. 1617. Macaroni and Walnut Scallops tomato sauce. Salt. Pepper. A few bread-crumbs. A small piece of butter. 2 oz. macaroni. 3 oz. shelled walnuts. 1 tea-sp. chopped parsley. 2 table-sps. brown or Cook the macaroni and cut it into £ inch lengths Roast the walnuts for a few minutes and chop them moderately fine. Mix these two together with the sauce, parsley, and seasoning. Then grease out a few scallop shells and sprinkle them with breadcrumbs. Fill them with the mixture, sprinkle with more bread-crumbs, and put the butter in small pieces on the top. Bake in a moderate oven until nicely browned on the top. Probable cost, 9d. Sufficient for 4 or 5 scallops. 1618. Macaroni & la Milanaise 6 oz. fine macaroni or spaghetti. 1 lb. fresh mushrooms. 2 oz. cooked ham. 2 oz. cooked tongue. Seasoning. 2 oz. butter. 2 table-sps. tomato puree or sauce. 1 or 2 truffles. 1 glass white wine or stock. 1 dessert-sp. flour. 3 oz. grated cheese. Cook the macaroni in boiling salted water or stock until tender, drain it well, and cut in short lengths. Wash and peel the mushrooms and cut them in fine shreds. Put them into a saucepan with half the butter and cook them a few minutes over the fire, then add the ham, tongue, and truffle all cut in shreds, moisten with the stock or wine and simmer a few minutes longer. Now add the macaroni with the tomato puree or sauce, season if necessary, and cook again until nearly dry. When ready, add the remainder of the butter mixed with the flour, and this will bind the mixture together. Stir with a fork until cooked, and add the cheese last of all and off the fire. The mixture must on no account boil after the cheese has been added. Serve in a hot dish, or use as a garnish to meat. 1619. Stewed Spaghetti \ lb. spaghetti. 1 oz. butter. 3 gills veal or chicken Pepper. Salt. broth. Break the spaghetti in pieces and put it into a saucepan with the broth or any good light stock. Allow it to simmer slowly until soft, and until the liquid is nearly all absorbed. Then add the butter, and season to taste. Serve in a hot vegetable dish as an accompaniment to roast or boiled meat. Notes. — The sieved pulp of one or two tomatoes may be added for a variety. Or, if a little grated cheese is added and poached eggs served on the top it will make a very good luncheon or supper dish. Time to stew, 20 to 30 minutes. Probable cost, 6d. 1620. Spaghetti with Bacon i lb. spaghetti. I 1 dessert -sp. parsley. | lb. bacon. \ pt. stock. | Pepper.