The Apsley cookery book

Put the butter into a large saucepan ; well scald the onions, slice them very thin, and cook in the butter for five minutes ; then cut the potatoes into four, cut the turnip into one-inch squares, break the cauliflower into small pieces ; well wash the pearl barley, and add all to the onions and butter ; then add the pepper and the water last of all. Cover closely, and cook gently for three hours. A little chopped parsley may be added if liked. 87. Irish Stew (No. 3). Ingredients. One pound of Potatoes. Three-quarters of a pound of Onions. One ounce of Butter. Half a pint of Milk. Pepper. The potatoes and onions should both be weighed after peeling. Slice the potatoes and onions and throw them into cold water ; bring them quickly to boilingpoint, and let them boil for a minute. Drain them, and put them in a double pan ; boil the milk and pour it over them. Season with pepper and add the butter. Stew for two hours and a half. Half a saltspoonful of pepper will season the stew nicely. 88. Macaroni Cakes, or Rissoles. Ingredients . Three ounces of pipe Macaroni. Two ounces of grated Cheese. Two whites of Eggs. One tablespoonful of chopped Parsley. Half a pint of Milk. Pepper to taste. Break the macaroni into very small pieces and throw it into the boiling milk, and let it boil for three-quarters of an hour, or until it is tender ; add the grated cheese, chopped parsley and pepper, and allow to simmer ten minutes longer, then add the whites of eggs whipped to a stiff froth ; mix well and turn into a flat or shallow dish. When cold form into cakes, any shape desired, brush over with whites of eggs and bread-crumbs, and fry in boiling Albene. Break the macaroni into two-inch lengths, and throw it into plenty of fast boiling water, and let it boil quickly for half an hour. Now drain it and add the milk to it and a little pepper, bring it to boiling-point quickly, and then let it simmer gently for another halfhour. The macaroni should be perfectly tender, but unbroken, and the cheese and butter may now be added, stirring the contents of the stewpan continuously — one way — until the whole of the cheese is melted and thoroughly mixed with the macaroni. Turn it out on 89. Macaroni with Cheese Ingredients. Four ounces of Macaroni. Four ounces of grated Cheese. Half a pint of Milk. One ounce of Butter. Pepper. a dish, and serve as hot as possible. Another way of serving the macaroni makes a prettier dish : — Instead of adding the cheese and butter to the macaroni in the stewpan, a layer of the macaroni may be put at the bottom of a well-buttered French baking-dish, and part of the cheese scattered over it ; then the rest of the macaroni must be put over the cheese, and the remainder of the cheese used as before. The top should be covered with fine bread-crumbs, and the butter broken up in bits and placed over the top. The dish should now be placed in a hot oven and quickly browned. [Note. — It is necessary to stir the macaroni occasionally when boiling quickly in the water, and after the milk has been added, it must be stirred frequently, or it will stick to the pan and spoil.] (See Macaroni, 44 Hints on Cooking.”) 90. Macaroni and Cheese Pudding. Ingredients. Four ounces Macaroni. Three ounces grated Cheese. One ounce white Bread-crumbs. Four Sage leaves.