The Apsley cookery book

Break the macaroni into pieces and throw it into boiling water and boil for an hour. Make a sauce by putting the milk, and butter and the onion (scalded and grated) into a saucepan with the pepper. Scald the tomatoes and skin them and rub through a hair sieve, and add to the sauce. Add all to the macaroni and well mix. Serve very hot, with grated Parmesan cheese separately. 103. Milk and White of Egg. Ingredients . Half a pint of Milk. | The white of one Egg. Boil the milk and add it to the beaten white of egg. The white of egg must only be beaten until it ceases to be stringy; it must not be stiff. This is a very nourishing drink. 104. Mock Beef Rissoles (No. i). Ingredients . Three ounces of Rice. Two ounces of grated Horseradish. Half a teaspoonful of Mustard. Three tablespoonfuls of Cream. Half a pint of Milk. White of one Egg. Juice of a quarter of a Lemon. Cook the rice in the milk for forty-five minutes, add the grated horse-radish. Mix the mustard with the cream and pepper, add all together, and mix well, then add the whipped-up white of egg, and form into rissoles. Roll in rusk- crumbs and fry in boiling Albene till a golden brown. Serve with brown gravy. 105. Mock Beef Rissoles (No 2). Ingredients. Three ounces of fine Rusk crumbs. Two ounces of grated Cheese. Three ounces of grated Horseradish. Quarter of a pint of Milk. Whites of three Eggs. One teaspoonful of made Mustard. Mix well together the rusk-crumbs, cheese, mustard, pepper, and horse-radish. Boil the milk and pour it over them, and allow it to stand for one hour. Whip the whites of the eggs to a stiff froth, and well mix all together, roll in fine rusk-crumbs and fry in boiling Albene. Serve very hot. If made into nine rissoles the value of each one is 86 grains. 106. Mustard and Cress Sandwiches. Ingredients. Bread and Butter. j Mustard and Cress. Cut some neat slices of bread and butter and cover them with equal parts of mustard and cress. Cover then with more slices of plain bread and butter. Press them lightly together and cut in neat three-cornered pieces. Serve on a d’Oyley. The long stalks should be cut away from the mustard and cress before it is used for the sandwiches ; when it has been very carefully washed, it should be dried on a clean towel. 107. Nouilles and Cheese. Ingredients . Eight ounces of Nouilles. Three pints of boiling Water. Two ounces of Butter. Two ounces of grated Gruy&re or Parmesan Cheese. Three good-sized Tomatoes. Pepper to taste. Let the water be boiling in an aluminium saucepan and throw in the nouilles gently, and let it boil slowly for about ten minutes, and allow it to stand for a few minutes. Have ready another enamel or aluminium saucepan about the same size, into which put the butter with the tomatoes (which must be skinned and cut up), and let them cook while the nouilles are straining, about fifteen minutes. Now add the nouilles and the pepper to the tomatoes and butter, also the cheese. Mix all together, and serve very hot. 108. Onions au Gratin. Ing)'edients. Five small Spanish Onions. Four ounces of grated Cheese. Two ounces of Butter. Pepper to taste. One tablespoonful of Flour. Quarter of a pint of Milk (or Cream).