Practical West African cookery

These eggs make a nice entrée dish served with mayonnaise sauce (see index), or if each half is stood on a slice of tomato they can be considered as a savoury. Cold Hard-boiled Eggs with Mustard and Cress. 1. Cut the eggs in half, slicing a little off their bottoms so that they shall stand up. Carefully take out the yolks and lightly break them up with a fork ; add the mustard and cress, which should not be too finely chopped, the salt, pepper, mustard, butter, this last only if you have the grated cheese. 2. Mix as lightly as possible so that the mixture should not be too pasty, and fill the empty halves with it. Stand them on a small dish and serve. These eggs stood on a slice of tomato can also be served as a savoury. (I). 2 cold hard-boiled eggs. 1 tablespoon chopped mus- A pinch of salt, pepper and mustard. tard and cress. 1 teaspoon butter. £ teaspoon grated Parmesan cheese. Plain Macaroni. (I). 1 breakfastcupful of broken macaroni. 1 pint boiling water or stock. 1 teaspoonful salt, i teaspoonful pepper. A pinch of red pepper. 1. Break the macaroni into pieces about two inches long and throw it into the salted and peppered boiling stock or water, and boil for a good half-hour or longer, until it is quite soft but does not fall to pieces. 2. Empty it from the saucepan into the colander and carefully drain off all the water. 3. Dust with red pepper and serve in a vegetable dish or around mince, chicken, etc., or with poached or fried eggs. Note. The time required for boiling macaroni varies a great deal, according to its freshness. Ribbon macaroni cooks the quickest. Macaroni and Cheese. (I). 1 breakfastcupful macaroni. 1 tablespoonful grated cheese. 1 pint boiling water. A pinch of pepper and salt. 1 dessertspoonful butter. 1. Throw the broken macaroni into the boiling water, add salt and pepper and boil for half-an-hour or longer. 2. Empty it from the saucepan into the colander and carefully drain off all the water. 3. Put it back into the empty saucepan, add the butter, stir till it is melted and the macaroni is quite hot again. 4. Serve very hot, sprinkled with the grated cheese. Baked Macaroni. (I). 1 breakfastcupful macaroni. 1 pint boiling stock or water, 1 good teaspoon butter or lard. 1 tablespoonful milk (if Ideal, a teaspoon mixed with water). 1 dessertspoonful of bread crumbs. 1 teaspoonful salt, i teaspoonful pepper. A pinch of red pepper. 1. Throw the broken macaroni into the boiling stock or water, add the salt and pepper and boil for half-an-hour or longer. 2. Empty it from the saucepan into the colander and drain off all the water. 3. Put the macaroni into a small pie dish, lightly mix in the butter and milk, sprinkle over with the bread crumbs and put in the oven for about ten minutes or a quarter of an hour, until the bread crumbs are just browned. Macaroni and Tomato Sauce. (I). 1 breakfastcup of macaroni. 1 pint boiling water. 4 tablespoonfuls thick of tomato sauce. 1 teaspoonful salt. i teaspoonful pepper. i teaspoonful sugar. (A tablespoonful of grated cheese if possible.) Boil and drain the macaroni as above, put it back into the empty saucepan, pour on the tomato sauce (see index), add the sugar (and the grated cheese), and mix lightly till the macaroni is quite hot again. Curried Macaroni. (I).