Place in a basin three pounds of flour, rub lightly into it
twelve ounces of butter ; cream two ounces of German yeast
with a teaspoonful of sugar, strain it into the centre of the
flour, then add half a pint of milk just warm. Drop in nine
eggs, and then beat it with the hand till air bubbles arise ;
cover it with a cloth, set it in a warm place to rise two
hours. When this is done, and the dough has well risen,
add to them threequarters of a pound of sugar, three ounces
of candied peel, and threequarters of a pound of sultanas✪ London Buns ;
mix all well. Form them into small round buns, put some
pieces of sugar on the top ; set them to prove in a warm
place twenty minutes. Bake in a hot oven ten minutes.
Macaroni and Cheese.
Take a quarter of a pound of macaroni, and two ounces
of grated cheese. Well wash the macaroni ; break it into
small pieces, so as to look neat when helped ; drop it into
boiling water, boil till tender without a lid. To prepare the
sauce, place in a pan one ounce of butter ; cook well in it
half an ounce of flour, add half a pint of milk, stir to boil-
ing; remove the sauce from the fire before putting in the
cheese, or it would curdle ; and add half of the grated cheese,
a pinch of salt and cayenne pepper, a drop of readymade
mustard. When the macaroni is soft, drain it, and let the
cold water tap run over it, “just to crisp it;” grease- a
macaroni dish, put half the macaroni into it, pour over it
half of the sauce, then add the rest of the macaroni, then
the sauce ; cover over the top with the remaining half of the
cheese. Place over it some small pieces of butter, and put
into the oven to brown.
Macaroni with Tomatoes and Kidneys.
Wash two ounces of macaroni, boil it in stock until it is
tender. Skin two sheep’s kidneys, roll them in a little flour.
DOMESTIC COOKERY.
Ill
pepper and salt ; fry them in some hot butter or dripping a
nice brown; remove them from the pan, and cut up into
small pieces. Stew them in some good well-seasoned stock
or gravy ten minutes ; add half the macaroni ; stir it well
in the pan to absorb the gravy, and tw6 tablespoonfuls of
tomato sauce✪ Macaroni with Tomatoes and Kidneys. Serve on a hot dish ; garnish with the rest
of the macaroni on the top and round the sides.
Macaroni Pie.
Wash two ounces of macaroni, and boil till quite tender
in broth or stock, which should be boiling when the maca-
roni is put in. Cut it up in pieces about an inch in length,
arrange a layer at the bottom of a pie-dish ; sprinkle over
this a layer of grated cheese, next some minced mushrooms,
onion, salt and pepper to taste ; then some small slices of
cold cooked meat, next a cover of macaroni, and a layer of
cheese on the top. Pour some clarified butter✪ Macaroni Pie over the
whole. Bake in a slow oven one hour.
Macaroons.
This is a delicate almond biscuit and is made as follows: —
Take eight ounces of sweet almonds and two ounces of bitter
almonds, blanch, dry, chop and pound them, with the white
of an egg not beaten, and six ounces of fine sugar ; add more
white until the whites of five eggs✪ Macaroons are well blended together
with the almonds and sugar, mixing them carefully in one at
a time. Put a sheet of wafer paper on a tin ; drop the mix-
ture in pieces the size of a walnut, and two inches apart from
each other. Bake in a slow oven half an hour. When done
dry them near the fire and remove the paper. Keep them
in bottles air-tight.
Page 63 · 6 recipe records on this page
Presented as published in 1890. 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 in a basin three pounds of flour, rub lightly into it twelve ounces of butter ; cream two ounces of German yeast with a teaspoonful of sugar, strain it into the centre of the flour, then add half a pint of milk just warm. Drop in nine eggs, and then beat it with the hand till air bubbles arise ; cover it with a cloth, set it in a warm place to rise two hours. When this is done, and the dough has well risen, add to them threequarters of a pound of sugar, three ounces of candied peel, and threequarters of a pound of sultanas ; mix all well. Form them into small round buns, put some pieces of sugar on the top ; set them to prove in a warm place twenty minutes. Bake in a hot oven ten minutes.
Macaroni and Cheese.
Take a quarter of a pound of macaroni, and two ounces of grated cheese. Well wash the macaroni ; break it into small pieces, so as to look neat when helped ; drop it into boiling water, boil till tender without a lid. To prepare the sauce, place in a pan one ounce of butter ; cook well in it half an ounce of flour, add half a pint of milk, stir to boiling; remove the sauce from the fire before putting in the cheese, or it would curdle ; and add half of the grated cheese, a pinch of salt and cayenne pepper, a drop of readymade mustard. When the macaroni is soft, drain it, and let the cold water tap run over it, “just to crisp it;” grease a macaroni dish, put half the macaroni into it, pour over it half of the sauce, then add the rest of the macaroni, then the sauce ; cover over the top with the remaining half of the cheese. Place over it some small pieces of butter, and put into the oven to brown.
Macaroni with Tomatoes and Kidneys.
Wash two ounces of macaroni, boil it in stock until it is tender. Skin two sheep’s kidneys, roll them in a little flour.
pepper and salt ; fry them in some hot butter or dripping a nice brown; remove them from the pan, and cut up into small pieces. Stew them in some good well-seasoned stock or gravy ten minutes ; add half the macaroni ; stir it well in the pan to absorb the gravy, and two tablespoonfuls of tomato sauce. Serve on a hot dish ; garnish with the rest of the macaroni on the top and round the sides.
Macaroni Pie.
Wash two ounces of macaroni, and boil till quite tender in broth or stock, which should be boiling when the macaroni is put in. Cut it up in pieces about an inch in length, arrange a layer at the bottom of a pie-dish ; sprinkle over this a layer of grated cheese, next some minced mushrooms, onion, salt and pepper to taste ; then some small slices of cold cooked meat, next a cover of macaroni, and a layer of cheese on the top. Pour some clarified butter over the whole. Bake in a slow oven one hour.
Macaroons.
This is a delicate almond biscuit and is made as follows: — Take eight ounces of sweet almonds and two ounces of bitter almonds, blanch, dry, chop and pound them, with the white of an egg not beaten, and six ounces of fine sugar ; add more white until the whites of five eggs are well blended together with the almonds and sugar, mixing them carefully in one at a time. Put a sheet of wafer paper on a tin ; drop the mixture in pieces the size of a walnut, and two inches apart from each other. Bake in a slow oven half an hour. When done dry them near the fire and remove the paper. Keep them in bottles air-tight.
Records on this page
Lobster CutletsMacaroni and CheeseLondon BunsMacaroni with Tomatoes and KidneysMacaroni PieMacaroons