The Apsley cookery book

One pound of Spanish Onions. Whites of two Eggs, Pepper to taste. Break the macaroni into three-and-a-half-inch lengths and put into boiling water, and let boil for half an hour ; then drain, and when cool, line a well-buttered pudding basin with the macaroni, and fill in with the following mixture : Scald the onion and chop very finely with the sage leaves, add the cheese and bread-crumbs. Whip the whites of the eggs to a stiff froth, and mix well ; fill the basin with this, and cover with macaroni, then a cloth, and steam for three hours. Rice may take the place of macaroni for a change. 91. Macaroni Cheese Straws. Ingredients. Four ounces Macaroni (large Zita pipe). | Two ounces grated Cheese. Zita pipe). | White of one egg. Cook the macaroni for quarter of an hour in boiling water. Strain, and let it get cool. Cut up into even lengths of four inches, twist them or tie them together, and dip into the lightly-beaten white of egg, and then in the grated cheese and bread-crumbs (or mix the cheese, bread-crumbs, and pepper together and dip into this). Fry a light brown in boiling Albene, drain well, and sprinkle with a little grated cheese. Lettuce or watercress is nice with this dish. 92. Macaroni (Creamed). Ingredients. Four ounces of pipe Macaroni. Half-ounce of Butter. One Onion. Blade of Mace. Three Cloves. Three ounces grated Cheese. One gill of Cream. Half-pint of Milk. Break the macaroni into small pieces ; well scald the onion and stick cloves into it. Put the milk into a saucepan, add the macaroni and onion, pepper, and mace, and cook for three-quarters of an hour, then take out the onion, cloves, and mace, and add the cheese, butter, and cream ; let this simmer for five minutes, then put into a pie-dish, sprinkle with rusk crumbs, and send to table very hot. 93. Macaroni (Curried). Ingredients. Four ounces of Macaroni. Two ounces of Butter. Three ounces of cooked Rice. One large Onion. Two tablespoonfuls of Curry Powder. Half a pint of Water. Break the macaroni into two-inch lengths, throw into boiling water, and cook for twenty minutes, then drain ; slice the onion and fry a golden brown in the butter, add the curry powder, also the water, and let them cook for fifteen minutes in the frying-pan, then pass all through a sieve and add to the macaroni, and let it cook for half an hour. Cook the rice according to recipe No. 118, and with this make a border round the dish, and put the curried macaroni inside, and serve very hot. 94. Macaroni (Italian). Ingredients. Three ounces pipe Macaroni. One tablespoonful chopped Parsley. Three ounces grated Cheese. Two ounces Butter. One teaspoonful grated Onion. Quarter-pint White Sauce. Pepper to taste. Throw the macaroni into boiling water for twenty minutes, drain, and cut up into two-inch lengths ; mix the parsley, butter, onion, and grated cheese with the sauce, then add the macaroni, put the mixture in a dish, and cover with bread-crumbs ; put in the oven for half an hour. Serve with this some very thinly sliced Spanish onion, with a small cucumber cut up with it; cover with three tablespoonfuls of oil, the juice of half a lemon, and a little cayenne pepper. 95. Macaroni (Neapolitan) Ingredients. Half a pound Zita Macaroni One pound of Tomatoes. One ounce Butter.