Vegetarian cookery

Wash the macaroni, and let it steep half an hour in cold spring water ; cover with a plate, and set in a moderate oven, or on a stove, till the macaroni is tender but not soft ; drain it in a colander, and put it in a dish with a little butter, salt, and white pepper, adding the cream ; cover it with good toasting cheese, cut in thin slices, without crust ; set it in the oven, and if not lightly browned in ten minutes, set it in a Dutch oven before the fire for one or two minutes. No. 221. — Macaroni and Parmesan Cheese. Quarter of a pound of Naples macaroni, three ounces of Parmesan cheese, two ounces of butter, and one table-spoonful of good cream. Boil the macaroni in a quart of water, adding a small piece of butter, a little salt, and white or Cayenne pepper ; when tender, drain it in a colander, and cut it in pieces about two inches long ; then put it into a saucepan with the Parmesan, or any mild good cheese, grated, with the butter, the cream, and a little pepper ; stir, or rather shake it over a brisk fire and when the whole is well incorporated, serve immediately. No. 222. — Fondue. Half a pound of good toasting cheese, three eggs, half-ounce of butter, quarter of a pint of new milk, and three ounces of bread crumbs. Boil the milk, and pour it upon the bread crumbs ; cover it with a plate for quarter of an hour ; stir in the butter, the cheese, grated, and the yolks of three eggs, well beaten ; mix all well together, and just before it is put in the oven, add the whites of the eggs, well beaten ; bake in a mould in rather a hot oven ; when done, turn it out on a dish, and serve immediately. No. 223. — Cheese and Onions. Half a pound of good cheese, four ounces of onions, and half an ounce of butter. Peel and chop some Portugal onions ; melt the butter in a dish ; put in the onions with a little pepper and salt ; cover, and set them in the oven to stew ; when tender, but not soft, spread on a flat dish, and cover them with good toasting cheese, cut in thin slices, without crust ; toast it quickly, and serve immediately. If the common onions be used, they should be cut in two, and boiled a few minutes. No. 224. — Cheese and Onions. Half a pound of cheese and four ounces of onions. Slice the onions very thin ; put them on a dish mth a little water, adding pepper and salt ; cover, and set them in the oven till tender ; lay the cheese in thin slices over them, and toast all together in the oven till the cheese is melted, and serve immediately. No. 225. — Potted Cheese. One pound of cheese, three ounces of butter, and one teaspoonful of mixed mustard. Grate the cheese, and mix it with the other ingredients ; add a little mace and Cayenne pepper ; beat all together with a potato-masher ; put it into small jars, and pour clarified butter over it. Keep in a dry place. No. 226. — Cheese Souffle. Three ounces of cheese, four or five eggs, one pint of new milk or cream, two ounces of arrowroot or tous-les-mois, and two ounces of butter.