The encyclopaedia of practical cookery

Macaroni with Tomato Sauce. — (1) Break lib. of Macaroni into small pieces, and boil in salted water until done. Take out, drain, put it back again into the same saucepan, add jib. of butter and 3oz. of grated Parmesan cheese, and stir in 2 table-spoonfuls of bechamel sauce, double that quantity of melted glaze, a little cayenne, and four truffles cooked and shred fine. When done, put it on a dish, sprinkle with a little more grated Parmesan cheese, pour over some tomato sauce, and serve. (2) Have a saucepan of slightly-salted boiling water on the fire, and throw in lib. of Macaroni broken into convenient lengths, care being taken that the water is quite boiling. Wash and dry some ripe tomatoes, cut them in halves, put them in a stewpan with 1 table-spoonful of finelychopped onion and the same of chopped celery, season to taste with salt and pepper, and add a few cloves ; do not pour in any water. Cook the tomatoes at the side of the fire until reduced to a pulp, then pass them through a fine hair sieve. Drain the Macaroni when sufficiently cooked (it should not be done too much), put it in a stewpan with a little less than jib. of butter and 3 heaped table-spoonfuls of grated Parmesan cheese, stir over the fire until the butter and cheese have dissolved, then mix in the tomatol sauce, turn the Macaroni on to a hot dish, and serve without delay. Macaroni with Wine. — (1) Rasp off all the outside crust of a French roll, letting it fall into a basin, pour over 1 pint of wine, and soak for half-an-hour, covering closely with a cloth. Boil \frac{1}{2}oz. of Macaroni till soft, drain, put it into a saucepan with a little butter and as much cream as it will absorb, grate over a good supply of Parmesan cheese, toss over the fire until it becomes like custard, pour it over the soaked roll in a dish, brown the top with a salamander, and serve. (2) Put \frac{1}{2}lb. of parboiled Macaroni into a saucepan with 2 tumblerfuls of red wine, adding a little lemon-rind and a seasoning of cloves, coriander, and cinnamon ; stew slowly until quite tender (it will take about an-hour-and-a-half), then put it on a hot dish, pour round the wine sauce out of the pan, dust over with Parmesan cheese, put a few lumps of butter on the top, glaze in the oven or with a salamander, and serve very hot. Scalloped Macaroni.— Boil the requisite quantity of Macaroni in salted water ; when soft, turn it on to a sieve to drain, and leave until cold. Grate 4oz. of Parmesan cheese, mix it with the Macaroni, also 1 teacupful of rich gravy, and 4oz. of warmed butter. Stir with a wooden spoon until all the ingredients are rvell incorporated, season with salt, pepper, and a small quantity of grated nutmeg, and fill some scallop shells with it ; sift grated Parmesan cheese on the top of each, then spread over a layer of sardine butter made by pounding boned sardines and butter together. Put them in a quick oven, and bake until nicely browned. Arrange the shells on a folded napkin or an ornamental dish-paper spread over a dish, and serve while very hot. Stewed Macaroni. — Simmer \frac{1}{2}lb. of Macaroni in sufficient water to cover with 1 teaspoonful of salt in it. Do not let it break or lose its shape, and Avhen quite tender take Macaroni — continued.