Cassell's dictionary of cookery

pie-dish, and cover the bottom with about two and a half ounces of uncooked macaroni. Pour over it one quart of cold milk made sweet. Stir in a couple of well-beaten eggs, and flavour with any essence liked, ratafia or vanilla. Put bits of butter over the top, and a little grated nutmeg. Bake in a slow oven for thi-ee hours. Probable cost, 8d. Sufficient for four or five persons. Macaroni Pudding, with Almonds. — Blanch an ounce of sweet and four or five bitter almonds ; cut them small, and soak them with four ounces of macaroni broken into inch lengths in a quart of milk. In an hour or two, when the macaroni has well soaked, simmer it over a slow fire, adding a pint of cream or milk, and as much sugar — pounded loaf — as will sweeten (say about four ounces). When the pudding has simmered and cooled, stir in two ounces of butter in bits, and six well-beaten eggs. Pour the mixture, which should be beaten for some minutes, into a buttered piedish, and bake in a moderate oven, with cinnamon or grated nutmeg over the top. Time to simmer macaroni, three-quarters of an hour ; to bake, about one hour. Macaroni Quenelles.— The macaroni for quenelles should be boiled in veal broth until soft. Grated Parmesan is then mixed with it in about equal quantities, and then both are beaten to a smooth paste in a stewpan, with two ounces of butter, dissolved, and with flour sufficient to absorb the butter. Add a blade of mace, pounded, and a pinch of cayenne, with as much cream as will make the above ingredients into a smooth mass. Shape the quenelles in a tea-spoon, and boil in stock, about three minutes before the soup for which they are intended is ready for serving. Put them into the tureen. Time, half an hour to boil macaroni ; quarter of an hour to stew with cheese. Probable cost, 5d. to 6d. per pound. Sufficient, four ounces of macaroni, and the same of cheese. Macaroni, Savoury (a Genoese recipe). — To eight ounces of macaroni, boiled slowly for twenty minutes in salted water, put a quart of stock, and simmer again, but not imtil it has been well drained from the first boiling. When the stock is well absorbed by the macaroni, and the latter is quite tender, mix a dessert-spoonful of unmade mustard with an ounce of butter, add it with quarter of a pound of grated Parmesan, a seasoning of cayenne (about a couple of grains), and as much white pepper as can be put on a sixpence. Turn the macaroni out on a hot dish, cover thickly with Parmesan, and again with very thin slices of butter, and bake to a pale colour. Time, in stock, one hour or more ; to bake, ten to fifteen minutes. Macaroni Soup. — This soup is easily prepared, and at short notice. Boil some macaroni for twenty-five or thirty minutes in MAC ( 396 ) MAC boiling water salted a little. Drain in a colander, and have ready boiling two quarts of clear stock. Cut the macaroai into two-inch lengths, or into rings, and boil in the stock for a few minutes. Send grated Parmesan to table on a dish. Probable cost, Is. 6d. per quart. Sufficient for eight persons. Macaroni Soup, Italian {sec Italian Macaroni Soup). Macaroni, with Chestnuts.— Roast a