place over the top. Bake for about twenty minutes
in a hot oven; it should be a rich brown all over.
This is an excellent dish and well repays the cook’s
trouble, if attention is paid to all the details. If
Genoa macaroni is used it requires a longer time to
prepare than Naples. Twenty minutes in the water is
long enough for Naples. (See “ Hints on Cooking ”.)
97. Macaroni (Scalloped).
Macaroni may be prepared exactly as in the pre-
ceding recipe ; but instead of putting it into a French
baking-dish it may be put in scallops, and the same
directions followed.
98. Macaroni Scallops (No. i).
Ingredients .
Two ounces pipe Macaroni.
Four ounces Parmesan Cheese.
Two ounces Butter, or Albene.
Six Scallop shells.
Two tablespoonfuls Tomato
Sauce.
Pepper✪ Macaroni (Scalloped) to taste.
Cook the macaroni in half a pint of milk and water
for half an hour. Drain and cut up into small pieces
and add one ounce of the butter, with the pepper and
all the cheese. Mix it w'ell ; grease the shells and put
a little of the tomato sauce in each, then fill up with
the macaroni ; sprinkle with bread-crumbs and pieces of
butter, and put them in the oven to brown for twenty
minutes.
SAVOURIES
55
99. Macaroni Scallops (No. 2).
Ingredients.
Four ounces pipe Macaroni.
Two tablespoonfuls of Cream.
One small Spanish Onion.
Pepper to taste.
Four ounces cooked Chestnuts.
A little Butter, or Albene.
Two ounces grated Cheese✪ Macaroni Scallops (No. 2).
Throw the macaroni into boiling water and let it boil
for half an hour, then drain and chop up very fine with
the onion (which has been well scalded first). Cook the
chestnuts and pass them through a sieve. Mix altogether
with the cream ; butter some scallop shells and fill them
with the mixture. Sprinkle over them a layer of grated
cheese and then one of bread-crumbs on top. Cut up
the butter into small pieces and put them on the bread-
crumbs ; brown in the oven for about a quarter of
an hour.
100. Macaroni and Tomatoes.
Ingredients .
Four ounces pipe Macaroni. I Two ounces of Butter, and
Half a pound of Tomatoes. | Pepper to taste✪ Macaroni and Tomatoes.
Boil the macaroni for half an hour in boiling water,
then drain. Butter a pie-dish and put a thick layer of
macaroni at the bottom ; skin the tomatoes by putting
them into a basin and pouring boiling water over them,
cover them with a plate for five minutes and the skins
will come off quite easily. Then cut them into thin
slices and put a layer on the macaroni, then some pieces
of butter and a sprinkling of pepper, then another
layer of macaroni, and so on till the dish is full, leaving
56
THE APSLEY COOKERY BOOK
tomato on top with a few rusk-crumbs sprinkled over ;
put in the oven for a quarter of an hour. Serve with
grated cheese.
101. Macaroni and Tomato Sauce
(No. i).
Ingredients.
Four ounces of Macaroni. I Pepper.
Half a pint of Milk. | Half a pint of Tomato Sauce.
Follow the directions given in recipe for “ Macaroni
Cheese ” as to the boiling of the macaroni in water and
stewing it in milk. Let it absorb all the milk. Pile it
on a dish and pour over it half a pint of tomato sauce,
prepared according to directions given for “Tomato
Sauce.”
102. Macaroni and Tomato Sauce
(No. 2).
Ingredients.
Eight ounces of Macaroni.
Two ounces of Butter.
Half a pint of Milk.
One Spanish Onion.
One pound of Tomatoes.
Pepper to taste.
Page 31 · 4 recipe records on this page
Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
place over the top. Bake for about twenty minutes in a hot oven; it should be a rich brown all over. This is an excellent dish and well repays the cook’s trouble, if attention is paid to all the details. If Genoa macaroni is used it requires a longer time to prepare than Naples. Twenty minutes in the water is long enough for Naples. (See “ Hints on Cooking ”.)
97. Macaroni (Scalloped).
Macaroni may be prepared exactly as in the preceding recipe ; but instead of putting it into a French baking-dish it may be put in scallops, and the same directions followed.
98. Macaroni Scallops (No. 1).
Ingredients .
Two ounces pipe Macaroni. Four ounces Parmesan Cheese. Two ounces Butter, or Albene.
Six Scallop shells.
Two tablespoonfuls Tomato Sauce.
Pepper to taste.
Cook the macaroni in half a pint of milk and water for half an hour. Drain and cut up into small pieces and add one ounce of the butter, with the pepper and all the cheese. Mix it w'ell ; grease the shells and put a little of the tomato sauce in each, then fill up with the macaroni ; sprinkle with bread-crumbs and pieces of butter, and put them in the oven to brown for twenty minutes.
99. Macaroni Scallops (No. 2).
Ingredients.
Four ounces pipe Macaroni. Two tablespoonfuls of Cream. One small Spanish Onion.
Pepper to taste.
Four ounces cooked Chestnuts. A little Butter, or Albene.
Two ounces grated Cheese.
Throw the macaroni into boiling water and let it boil for half an hour, then drain and chop up very fine with the onion (which has been well scalded first). Cook the chestnuts and pass them through a sieve. Mix altogether with the cream ; butter some scallop shells and fill them with the mixture. Sprinkle over them a layer of grated cheese and then one of bread-crumbs on top. Cut up the butter into small pieces and put them on the breadcrumbs ; brown in the oven for about a quarter of an hour.
100. Macaroni and Tomatoes.
Ingredients .
Four ounces pipe Macaroni. I Two ounces of Butter, and
Half a pound of Tomatoes. | Pepper to taste.
Boil the macaroni for half an hour in boiling water, then drain. Butter a pie-dish and put a thick layer of macaroni at the bottom ; skin the tomatoes by putting them into a basin and pouring boiling water over them, cover them with a plate for five minutes and the skins will come off quite easily. Then cut them into thin slices and put a layer on the macaroni, then some pieces of butter and a sprinkling of pepper, then another layer of macaroni, and so on till the dish is full, leaving
tomato on top with a few rusk-crumbs sprinkled over ; put in the oven for a quarter of an hour. Serve with grated cheese.
101. Macaroni and Tomato Sauce (No. i).
Ingredients.
Four ounces of Macaroni. I Pepper.
Half a pint of Milk. | Half a pint of Tomato Sauce.
Follow the directions given in recipe for “ Macaroni Cheese ” as to the boiling of the macaroni in water and stewing it in milk. Let it absorb all the milk. Pile it on a dish and pour over it half a pint of tomato sauce, prepared according to directions given for “Tomato Sauce.”
102. Macaroni and Tomato Sauce (No. 2).
Ingredients.
Eight ounces of Macaroni. Two ounces of Butter. Half a pint of Milk.
One Spanish Onion.
One pound of Tomatoes. Pepper to taste.
Records on this page
Macaroni (Scalloped)Macaroni Scallops (No. 1)Macaroni Scallops (No. 2)Macaroni and Tomatoes