The Apsley cookery book

One Parmesan Cheese. Half a pint of Salad Oil. Pepper to taste. (large pipe). Four ounces Flour. White of one Egg. One teacupful of Milk. Break the macaroni into one-inch lengths and throw it into plenty of boiling water. Scald the onion and stick a few cloves into it, and add to it the macaroni, and boil quickly until the macaroni is cooked, but not broken. Pour off the water and drain well. Have ready a batter made of the egg, milk, and flour, made by putting the flour into a basin, and put the egg into the middle of it, and add the milk slowly, stirring all the time, till half of it is used. Then beat the batter well till bubbles form on the top. Add the rest of the milk and let it stand till the macaroni is cooked. This makes the batter lighter. Cut the tomatoes in halves, and put them on a buttered baking-tin in a moderate oven, with the rest of the ounce of butter in small bits on the top of them. Bake till just tender, but not broken. Make the salad oil very hot in a saucepan. When the macaroni is drained from the water, throw four or five bits of it into the hot oil. If it browns quickly put in the other bits and fry a light brown. Lift out of the oil, drain on white paper, re-heat the oil, and continue to dip in batter and fry in oil all the rest of the macaroni ‘ Put the tomatoes in a ring, round a deep fire-proof dish. Heap the fried macaroni in the centre. Put a border of the grated cheese round the outside edge of the ring of tomatoes. Make very hot in the oven. Serve at once in the dish in which it was baked. 96. Macaroni Savoury. Ingredients . Four ounces Macaroni. Four ounces Parmesan Cheese. Half a pint of Milk. Half a pound of Onions. Half a pound of Tomatoes. Two ounces of Butter. Three ounces Bread-crumbs. Pepper. Break the macaroni into two-inch lengths and throw it into plenty of fast boiling water and let it boil quickly, stirring occasionally, for half an hour, and then drain the water from it. Now add the milk with pepper and let it boil up quickly, and then simmer for another half-hour, when the macaroni should be quite tender. Stir very frequently to prevent it sticking to the pan. The onions in the meantime should have been peeled and sliced and boiled until tender, in plenty of water. They must then be drained and slightly chopped. The tomatoes also must be thrown into boiling water for a few seconds, and when removed the skins will come off quite easily ; they must now be sliced. Now butter a good sized French baking-dish and scatter in some bread-crumbs ; shake out all that do not stick to the butter. Place a layer of the macaroni at the bottom of the dish and scatter over it a third part of the Parmesan. Over that place the chopped onions and then the sliced tomatoes, and then the remainder of the macaroni. Cover this with half the remaining Parmesan, and over that scatter the rest of the breadcrumbs. Now scatter the last of the Parmesan, and over that the butter broken up into small pieces, and