Practical West African cookery

1 breakfastcup of macaroni. ^ teaspoonful pepper. 1 pint boiling water. 4 tablespoon fuls curry sauce. 1 teaspoonful salt. Boil and drain the macaroni as above. Put it back into the empty saucepan, pour on the curry sauce (see index), mix lightly until the macaroni is quite hot again. E Macaroni Bonne Femme. (II). 1 breakfastcup of macaroni. 1 pint boiling water, i tablespoonful flour. £ tablespoonful butter or lard. 6 olives. 1 good tablespoonful grated cheese. A pinch of pepper and salt. 1. Boil the macaroni in salted and peppered water and drain. 2. While the macaroni is boiling, make a brown sauce by melting the butter in a small enamel saucepan. When it is melted and begins to sing, shake in the flour and stir quickly with a wooden spoon until the flour and butter are mixed to a brown paste, then pour in the warmed stock by degrees, add the pinch of salt and pepper, let it come to the boil, then take off the fire and let it simmer five to ten minutes. 3. Put the macaroni back into the empty saucepan, add the brown sauce, the grated cheese, and the olives stoned and thinly sliced. Cook together for five minutes over a slow fire. Home-made Macaroni. (II). I pint boiling water. 1 yolk of egg. 1 dessertspoonful water or milk (if Ideal, $ teaspoon to a dessertspoon of water). 2 tablespoonfuls (about) of flour. A pinch of salt. 1. Mix the yolk of egg, salt and the water or milk in a cup. 2. Gradually add the flour and stir to a light dough, this will require about three good tablespoonfuls flour. 3. Sprinkle a little flour on the cook’s board. Drop the dough on the board and roll it lightly till it has spread out to a thickness of about one-eighth of an inch. Let it dry until you are able to cut it cleanly into strips about- a quarter of an inch broad with a sharp knife. 4. Throw the strips into the boiling water and boil for twenty minutes. Drain and serve in the same way as ordinary macaroni, plain, or with cheese or tomato sauce. Note. This macaroni is quite easy to make, and well replaces the ordinary kind. Rice and Tomatoes. (I). 1 good tablespoon rice. 1 pint boiling water. 1 dessertspoonful butter or lard. 2 tomatoes. Half an onion. 1 tatassa. 1 teaspoon salt. £ teaspoon pepper. £ teaspoon sugar. 1. Wash the rice and put it into the saucepan containing the salted fast-boiling water. Boil for about twenty minutes until the rice just begins to be soft. 2. Empty it from the saucepan into the colander and carefully drain off all the water. Leave it in the colander at the door of the oven so as to dry it. 3. Cut the tomatoes in pieces, slice the onion and mince the tatassa; then heat the butter in the large frying pan and fry the vegetables in it, dusting them with the pepper and sugar. 4. When the onion is yellow, add the rice and stir all together in the pan for about five minutes, until the rice has absorbed all the remaining butter. The rice must be continually stirred about or it will burn. When no grease at all is left, pile the rice into the small pie dish and serve very hot. Turkish Rice. (II). 1 good tablespoonful rice. 1 small breakfastcup boiling stock. 1 large tablespoonful lard or butter. Half an onion. A pinch of salt, pepper and 1. Wash the rice. red pepper.