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."
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.
6 oz. of cold boiled macaroni, 1 large Spanish onion, 1 carrot, 1/2 lb. of tomatoes, 1/4 lb. of mushrooms, 2 oz. of grated cheese, 1 oz. of butter, pepper and salt to taste. Wash, prepare, and cut up the vegetables in small pieces. Cover them with water and stew them until tender, adding the butter and seasoning. When tender add the macaroni cut into finger lengths, and the cheese.
Take an onion, carrot, a small head of celery and a very small quantity of turnip; cut them up and boil them in a very small quantity of water for about an hour. Then rub the whole through a wire sieve, add a quart or more of boiling milk, throw in the macaroni, after breaking it up into pieces two inches long, and let the macaroni simmer in this till it is perfectly tender. The soup should be thickened with a very little white roux, a bay-leaf can be boiled in the soup; a small quantity of cream is a great improvement. Fried or toasted bread should be served with it.
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.
Leave out the onions, otherwise make as "Wheatmeal Sauce." Add capers, and cook 10 minutes after adding them. This goes very well with plain boiled macaroni, or macaroni batter, or macaroni with turnips, &c.
Strictly speaking, in vegetarian cookery, stock is the goodness and flavouring that can be extracted from vegetables, the chief ones being onion, celery, carrot, and turnip. In order to make stock, take these vegetables, cut them up into small pieces, after having thoroughly cleansed them, place them in a saucepan with sufficient water to cover them, and let them boil gently for several hours. The liquor, when strained off, may be called stock. It can be flavoured with a small quantity of savoury herbs, pepper, and salt, as well as a little mushroom ketchup. It can be coloured with a few drops of Parisian essence, or burnt sugar. Its consistency can be improved by the addition of a small quantity of corn-flour. Sufficient corn-flour must be added not to make it thick but like very thin gum. In a broader sense, the water in which rice, lentils, beans and potatoes have been boiled may be called stock. Again, the water in which macaroni, vermicelli, sparghetti, and all kinds of Italian paste has been boiled, may be called stock. The use of liquors of this kind must be left to the common sense of the cook, as, of course, it would only be obtainable when these materials are required for use.
Boil half a pound of pipe macaroni. Meanwhile warm slowly in a saucepan three-quarters of a pint of cream, and slice into it half a pound of Stilton or other white cheese, add two ounces of good fresh butter, two blades of mace, pounded, a good pinch of cayenne and a little salt. Stir until the cheese is melted and the whole is free from lumps, when put in the macaroni and move it gently round the pan until mixed and hot, or put the macaroni on a hot dish and pour the sauce over. It may be covered with fried bread-crumbs of a pale colour and browned in a Dutch oven.
4 oz. of macaroni, 2 pints of milk, butter, sugar, 2 eggs. Break the macaroni in small pieces and boil it for 20 minutes. Drain off all the water, pour in the milk, sugar, and a piece of butter. Boil until the macaroni is quite tender. Let it cool, then add the eggs well beaten up, and a little grated nutmeg. Put the pudding into a pie-dish and bake for 1/2 hour.
