The encyclopaedia of practical cookery

(6) Boil 3oz. of Macaroni in a little more than 1 pint of milk, and when cooked turn it into a pie-dish. Mix the beaten yolks of four eggs together with 1 pint of cream, sweeten with 2oz. of castor sugar, and flavour with a few drops of orange-flower water. Pour the cream over the Macaroni, and bake for twenty minutes in a good oven. For details respecting Culinary Processes, Utensils, Sauces, &c., referred to, see under their special heads. Macaroni — continued. When cooked, strew caster sugar and a small quantity of grated nutmeg over the top, and serve with fruit sauce. (7) Put ‘2oz. of pipe Macaroni into a saucepan with a small piece of lemon-peel, a piece of stick cinnamon, and 1 pint of milk, and let it boil gently until tender. Butter a pie-dish, line the edge with a light paste, and put in the Macaroni. Beat the yolks of three eggs and the white of one, mix them with 1 pint of milk, sweeten to taste with caster sugar, and flavour with j- breakfastcupful of raisin wine, 1 table-spoonful of peach-water, and a small quantity of grated nutmeg. Spread a layer of marmalade or strawberry jam over the Macaroni, pour the above mixture over, and bake. Serve either hot or cold. (8) Put 1 j pints of milk with the rind of half a lemon and 3oz. of sugar over the fire in a pan, and let it boil ; drop in jib. of Macaroni, and let it boil gently till quite soft and swelled, but do not let it break. If the milk dries away too much as the Macaroni swells, add a little more. When the Macaroni is done, pour it on a dish, pick out the lemon-peel, pour some boiled custard over the hot Macaroni, grate a little nutmeg over it, and when cold garnish with slices of candied citron. (9) Boil jib. of Macaroni in lqt. of milk for half-an-hour, let it cool a little, and then mix with it six eggs beaten up together with jll>. of powdered white sugar, nutmeg and lemon-peel to taste, or a few pounded almonds. Put the pudding into a buttered mould, cover, and boil or steam for an hour. Serve hot with wine sauce. (10) Put joz. of Macaroni in a saucepan with 1 breakfastcupful of white broth, and boil for an hour, when it should be quite tender and swollen. Pour a teacupful of boiling milk over a well-beaten egg, and mix it. Put the Macaroni at the bottom of a pie-dish, pour the cream mixture over, add a l'ttle seasoning, and bake for an-hour-and-a-half in a moderate oven. A little grated nutmeg or cinnamon may he sprinkled over before baking if desired. Macaroni Ragoflt. — Boil about 4oz. of Macaroni : when tender, drain and chop it up into pieces about 2in. in length. Cut jib. of cooked tongue into short strips, put them with the Macaroni into a stewpan, with loz. of butter and 2oz. of grated Parmesan cheese, stir the mixture over the fire until hot, then move it to the side. Put loz. of butter and 2 table-spoonfuls of Hour into another stewpan, stir them over the fire until browned, then pour in gradually f pint of clear gravy ; continue stirring, and boil for five minutes. Turn the meat mixture on to a hot dish, pour the sauce over it, garnish with sippets of toast or croutons of fried bread, and serve while very hot.