MACARONI DROPS.— Pound some sweet almonds very fine, and a few bitter ones with them ; add pound- ed sugar, '.and a few drops of orange flower-water, while pounding, to pre- vent oiliness ; when done, mix with them their weight of sugar, and some whites of eggs, beaten four to each lb. of almonds and sugar; work well to- gether ; d p it upon white paper in small nc «nd bake in a gentle oven a short time. MACARONI PUDDING. — Simmer 3 ozs. of the pipe sort in a pint of milk, and a bit of lemon and cinna- mon, till tender ; put it into a dish, with milk, two or three eggs, only one white, sugar, nutmeg, a spoonful of peach-water, and half a glass of raisin- wine✪ Macaroni Pudding, Bake with a paste round the edges. A layer of orange marmalade, or raspberry jam, in a macaroni pudding, for change, is a great improvement ; in which case omit the almond-water, or ratafia, with which you would otherwise flavour it. MACARONI SOUP.— Boil 1 lb. of the best macaroni in a quart of good stock till tender ; take out half, and put it into another stew-pot. To the remainder add more stock, and boil it till you can pulp all the macaroni through a fine sieve. To these two liquors put a pint or more of cream boiling hot, the macaroni that was first taken out, and half a pound of grated Parmesan cheese ; make hot but do not boil. Serve with the crust of a French roll✪ Macaroni Soup cut into bits the size of a shilling, or with nice crisp biscuits. MACAROONS, to Make. — Blanch 4 ozs. of almonds, and pound with four spoonfuls of orange flower- water ; whisk the whites of four eggs to a froth, then mix it, and 1 lb. of sugar✪ Macaroons, to Make, sifted with the almonds to a paste ; and laying a sheet of wafer-paper on a tin, put it on in different little takes, the shape of macaroons. MACAROON PIE, Raised.— Raise, ornament, and bake a crust ; have ready some hot macaroons, stewed, and a white fricassee of chickens, in separate stew-pans, and put them alter- nately on the fire ; strew grated Parme- san cheese over it ; put a slip of paper round the edge of the pie to prevent its burning. Brown the cheese, and serve it. MACASSAR OIL, to Make. — Take 3 quarts of olive oil, half a pint of spirits of wine, 3 ozs. of cinnamon powder, 3 ozs. of bergamot ; put it into a largepipkin, and give it a good heat ; take off the fire, and add oz. of alka- net-root✪ Macassar Oil, to Make, and keep it closely covered for several hours. filter through blotting paper. MACKEREL, to Boil. — Rub them with vinegar ; when the water boils, put them in with a little salt✪ Mackerel, to Boil, and boil gently 15 minutes. Serve with fennel and parsley chopped, boiled, and put into melted butter, and goose- berry sauce. MACKEREL, to Boil Whole. Wash them clean, cut off their heads, and pull out their roes at the neck end. Boil them in a little water ; bruise them with a spoon, beat up the yolk of an egg, a little nutmeg, a little lemon-peel cut fine, some thyme, some parsley boiled and chopped fine, a little salt and pepper, and a few crumbs of bread✪ Mackerel, to Boil Whole. Mix well together, fill the dish with them. Flour [well, and broil. Serve with butter, ketchup, and walnut pickles.

AI-modernized reading of the original text

MACARONI DROPS.— Pound some sweet almonds very fine, and a few bitter ones with them ; add pounded sugar, '.and a few drops of orange flower-water, while pounding, to prevent oiliness ; when done, mix with them their weight of sugar, and some whites of eggs, beaten four to each lb. of almonds and sugar; work well together ; drop it upon white paper in small mounds and bake in a gentle oven a short time. MACARONI PUDDING. — Simmer 3 ozs. of the pipe sort in a pint of milk, and a bit of lemon and cinnamon, till tender ; put it into a dish, with milk, two or three eggs, only one white, sugar, nutmeg, a spoonful of peach-water, and half a glass of raisinwine, Bake with a paste round the edges. A layer of orange marmalade, or raspberry jam, in a macaroni pudding, for change, is a great improvement ; in which case omit the almond-water, or ratafia, with which you would otherwise flavour it. MACARONI SOUP.— Boil 1 lb. of the best macaroni in a quart of good stock till tender ; take out half, and put it into another stew-pot. To the remainder add more stock, and boil it till you can pulp all the macaroni through a fine sieve. To these two liquors put a pint or more of cream boiling hot, the macaroni that was first taken out, and half a pound of grated Parmesan cheese ; make hot but do not boil. Serve with the crust of a French roll cut into bits the size of a shilling, or with nice crisp biscuits. MACAROONS, to Make. — Blanch 4 ozs. of almonds, and pound with four spoonfuls of orange flowerwater ; whisk the whites of four eggs to a froth, then mix it, and 1 lb. of sugar, sifted with the almonds to a paste ; and laying a sheet of wafer-paper on a tin, put it on in different little takes, the shape of macaroons. MACAROON PIE, Raised.— Raise, ornament, and bake a crust ; have ready some hot macaroons, stewed, and a white fricassee of chickens, in separate stew-pans, and put them alternately on the fire ; strew grated Parmesan cheese over it ; put a slip of paper round the edge of the pie to prevent its burning. Brown the cheese, and serve it. MACASSAR OIL, to Make. — Take 3 quarts of olive oil, half a pint of spirits of wine, 3 ozs. of cinnamon powder, 3 ozs. of bergamot ; put it into a largepipkin, and give it a good heat ; take off the fire, and add oz. of alkanet-root, and keep it closely covered for several hours. filter through blotting paper. MACKEREL, to Boil. — Rub them with vinegar ; when the water boils, put them in with a little salt, and boil gently 15 minutes. Serve with fennel and parsley chopped, boiled, and put into melted butter, and gooseberry sauce. MACKEREL, to Boil Whole. Wash them clean, cut off their heads, and pull out their roes at the neck end. Boil them in a little water ; bruise them with a spoon, beat up the yolk of an egg, a little nutmeg, a little lemon-peel cut fine, some thyme, some parsley boiled and chopped fine, a little salt and pepper, and a few crumbs of bread. Mix well together, fill the dish with them. Flour [well, and broil. Serve with butter, ketchup, and walnut pickles.

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Macaroni PuddingMacaroni DropsMacaroni SoupMacaroon Pie, RaisedMacaroons, to MakeMacassar Oil, to MakeMackerel, to BoilMackerel, to BoilMackerel, to Boil Whole

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