Myra's cookery book

Sprinkle over the top. 6... Butter I OZ. Melt and pour over. 7... • • • • * • Brown before the fire and serve very hot. 13.-MACCARONI CHEESE. Order. Ingredients. Quantities. Method. I..* Maccaroni ... Jib. ... Boil in milk till tender. 2... Put it in a baking dish. 3 — Grated cheese 6 oz. Sprinkle over. 4... Egg I Beat and pour over. 5... Butter li oz. ... Put in small pieces over the top. 6... • • ■ • . • ... • » » Bake in the oven or brown before the fire. 14.-MACCARONI, with tomato sauce. Order. Ingredients. Quantities. Method. I... Maccaroni ... J lb. ... Boil in water. 2... Butter ^ OZ. Add. 3"' Salt A pinch... Add. 4... Onion I stuck with cloves Add ; boil till tender. 5 — • • • • • • ... ... Drain all the water off. 6... • • • « ♦ • ... ... Put the maccaroni in a stewpan. 7... Butter I 02. Add. 8... Gruyere 3 oz. ... Grate and add. 9... Parmesan ... 3 oz. ... Grate and add. SAVOURY DISHES. 397 MACCARONI, Tuith tomato sauce — {continued). Order. Ingredients. Quantities. Method. 10... II... Whole pepper Cream A little ... 2 table- spoonsful Add. Add and stir all together. 12... •♦f * . • * * * * * ‘ When the cheese forms threads put the maccaroni on a hot dish, and take away the onion. 13- * • t . . • Pour thick tomato sauce over and serve. 15.-MACCARONI, cn timbale. Order. Ingredients. Quantities. Method. I... Butter Rub over the inside of a mould. 2... Puff paste ... ... ... Line the mould. 3- Maccaroni ... Fill with maccaroni dressed in the Italian way. 4... ... Cover with paste. 5-- Buttered paper ... Put over the top. 6... ... ... Bake in a hot oven for i hour. 7... Turn it out on to a dish and serve very hot. 16.-NOUILLES, an jambon. Order. Ingredients. Quantities. Method. I... Flour... I lb. ... Put on the pastry board, and make a hole in the centre. 2... EgRs 3 Break, beat and add. 3-- Butter i oz. Add. 4... ... ... Knead all together to a smooth paste. 5-" ... Cut the paste in 8 pieces. 6... Flour ... Flatten them with the roller till they are no thicker than a shilling. 7... Dredge over them. 8... Hang the pieces of paste over the back of a chair on a clean cloth to dry a little. 39'3 MYRA’S COOKERY BOOK. NOUILLES, au jambon — [continued). Order. Ingredients. Quantities. Method. g... ... Roll them up and cut them in very small pieces. 10... ... ... Unroll them, separate them, and let them dry i hour. ] I ... Salt and water ... ... Boil in a saucepan. 12... ... ... ... Throw in the nouilles, and stir with the other hand that they may not stick together. 13... • . • ... ... ... Let them boil fast J hour. 14... ... ... ... • • • Take them out and let them drain. 15... Butter or lard 2 OZ. Heat in a stewpan. 16... Lean ham ... 3 or 4 OZ. Cut in small squares, and brown in the butter. 17... Stock... I wine glass Add as required. 18... Salt, pepper ... ... ... Add. 19... Add the hot nouilles, and brown them with the bacon. 20... • •• • • • Serve hot piled on a dish. 17.-PILAU. Order. Ingredients. Quantities. Method. I... Rice I pint ... Wash carefully in warm water, and put it in a stewpan. 2... Stock 3 pints ... Add and put the stewpan on a quick fire, and cover closel}'. Powdered A tea Dissolve in a little stock, and put saffron