Cassell's dictionary of cookery

dozen tine chestnuts in their shells, peel and pound them to a paste. Season with a small teaspoonful of salt, and put them with eight ounces of macaroni, previously boiled and drained, according to the recipe given for boiling macaroni, into a stewpan : add three ounces of butter and a large onion, uncut. Shake the whole well together, and stir round in the pan for ten or twelve minutes. If dry, pour in a table-spoonful of milk, and mix again until hot, when remove the onion, and dish the macaroni. Brown lightly in the oven, or before the fire, well covered with equal quantities of grated Parmesan and fine bread-crumbs. Butter should be run over the top. Macaroni with Tomatoes. — Boil four ounces of macaroni (sec Macaroni, Boiled), but in veal broth instead of water. Skin four fine fresh mutton kidneys, fry them lightly in butter, lift them from the stewpan, and mince them finely. INIake a gravy in the same pan, adding a dessert-spoonful of brown flour, hjilf a pint of rich gravy, a couple of shallots, minced, and a pinch of cayenne. Stew the minced kidneys in this gravy for ten minutes, when part of the macaroni, which should have been kept warm, may be mixed and tossed in the pan for a few minutes to absorb the gravy. Serve turned out on a hot dish, arrange the remainder of the macaroni on the top, and pour hot tomato sauce over. Time, one hour to prepare. Probable cost. Is. lOd. Sufficient for two persons. Macaroon Biscuits. — This delicate almond biscuit is easily made by experienced hands, but home-made delicate pastry is seldom so successful as when purchased of a respectable baker. After blanching and drying the almonds, a few bitter, say eight or nine, with half a pound of sweet ones, pound them in a mortar, ■with the whites of eggs added sparingly from time to time, and beaten previously to a firm froth. When well pounded and mixed, beat in also by degrees, six ounces of the finest sifted sugar, with the white of another egg or two, until the mixture is of the consistency required, then drop it through a biscuit-funnel upon sheets of wafer-paper, and bake in a moderate oven for about eighteen minutes. A strip of almond may be put on the toj) of each cake. Probable cost, 2s. Macaroon Biscuits, Bitter (a German recipe). — Pound four ounces of blanched and dried sweet almonds, and the same weight of bitter ones, with the white of an egg frothed and mixed in at two separate times while pounding, then add twelve ounces of fine sugar, and another white of egg, and, when well mixed, another frothed white, and stir aU lightly together. Drop the mixture from a biscuitfunnel or a tea-spoon upon some wafer-paper, and bake the macaroons a pale cinnamon colour in a slow oven for about eighteen minutes. Probable cost, 2s.