Cookery for every household

Boil the macaroni as directed in Recipe 1606, and drain it well. Melt the butter in a stewpan, mix into it a little made mustard, add the macaroni and most of the cheese, and season to taste with white pepper and salt. Toss all together over the fire until thoroughly mixed, and then turn the mixture into a greased fireproof dish. Mix the bread-crumbs with the remainder of the cheese and sprinkle them over the top. Pour over a little melted butter, or lay some on in small pieces, and brown in the oven or under the gas grill. Serve very hot. Time to cook, 20 to 30 minutes. Probable cost, 8 d. to lOd. 1610. Macaroni and Cheese Croquettes 2 oz. macaroni. 1 oz. butter. 1 oz. flour. 1 gill milk or stock. 1 yolk of egg. A little made mustard. 2 or 3 oz. grated cheese. Seasoning. A little flour. Egg and bread-crumbs. Boil the macaroni as in Recipe 1606, drain it, and let it dry for a short time. Then chop it finely. Melt the butter in a saucepan, add the flour, and mix together until smooth. Then pour in the milk, and stir over the fire until the mixture thickens and begins to draw away from the sides of the saucepan. Remove the pan from the fire, and add the macaroni, grated cheese, seasoning, and yolk of egg. Mix all together, and turn out on a plate. Smooth the mixture over with a wetted knife, and set aside to cool. Then divide it into 8 or 10 equal-sized pieces, and form each portion into a cutlet shape, using a little flour to prevent the mixture from sticking to the board. Then egg and bread-crumb them, and fry in boiling fat to a golden brown. Drain well on kitchen paper, and stick a small piece of uncooked macaroni into the end of each to imitate the bone. Dish in a circle on a hot dish with a dish paper under them, and garnish with parsley. Notes. — Finely-chopped ham and a little parsley may be used in place of the cheese if preferred. Tomato sauce may be served separately. Probable cost, 7 d. 1611. Macaroni au Gratin | lb. macaroni. 1 pt. white stock. 1 onion. 2 cloves. Seasoning. A small bunch of herbs. 4 to 6 oz. grated Gruyere cheese. 2 table-sps. breadcrumbs. A little butter. Put the stock into a stewpan with the onion stuck with cloves, and a small bunch of herbs. Bring to the boil and throw in the macaroni broken in small pieces. Cook until the macaroni is tender and the stock absorbed, adding more stock or a little water if necessary. When ready, remove the onion and herbs, and season rather highly with pepper, salt, and a little made mustard. Then grease a fireproof dish, and put into it a layer of macaroni and a layer of grated cheese alternately, until all are used up. The last layer should be cheese. Cover with the bread-crumbs, put some small pieces of butter here and there on the top, and place in a good oven until nicely browned and thoroughly hot through. Serve with fingers of dry toast or small slices of brown bread and butter. Time to cook, 20 to 30 minutes. Probable cost. Is. 1612. Macaroni with Green Peas 1 lb. macaroni. 3 oz. grated cheese. 1 oz. butter. Seasoning. 1 large cupful green peas £ tea-sp. ground ginger. A sprig of mint. A little butter. 4oz. macaroni. 1 oz. butter. 1 table-sp. chopped onions. 1 dessert-sp. flour. £ pt. stock. 1 dessert-sp. tomato ketchup or 1 fresh tomato. Seasoning. 1614. Macaroni a l’ltalienne (Macaroni & l’ltalienne)