Mrs. Seely's Cook Book: A Manual of French and American Cookery : with ..

Take eight ounces of macaroni, break it in pieoes three or four inches long, wash it in cold water, and at once drop it lightly and by degrees into a pan of boiling water. Let it boil until the pipes are tender, which may be in about fifteen or twenty minutes. When it is half done, add a tablespoon of salt, and shake the pan now and then to keep the macaroni free from the bottom. When cooked, turn it upon a sieve or colander to drain. Haye ready ten ounces of rich, well-flavored white cheese, dissolved in a pint of cream. Add to the cream and cheese a little salt, a rather full seasoning of cayenne, and a couple of ounces of sweet butter. Lay the macaroni in a dish, pour over it the cheese sauce, strew it thickly with cubes of fine white bread fried a pale gold color and dried perfectly, and serve. As a matter of precaution, it is well to boil the cream before the cheese is melted in it. The cheese should be sliced very thin and be quite free from the hard part next the rind. It should be stirred in the cream without ceasing until thoroughly dissolved and the whole is perfectly smooth. Macaroni Croquettes Cook a quarter of a pound of macaroni in salted water, drain and put in a saucepan with two ounces of butter, one ounce of grated Parmesan cheese, salt and white pepper to taste, and a ladleful of Allemande sauce. Mix thoroughly and turn into a small buttered square tin pan. Cover it with a buttered paper, then with another pan and a light weight. When cold, turn it on the table, divide with a knife or ovai pastry cutter, roll each piece in grated cheese, dip in beaten [illustration: MACARONI TIMBALE.] [illustration: POTATO ROSES.] VB0BTABLE8 AND FAEINACEOUS FOODS 246 egg, roll in fine bread crumbs, and fry in hot fat. Drain on heavy brown paper and serve with grated Parmesan cheese in a separate dish. Macaroni à l'Italienne Break the macaroni in pieces about four inches long. Boil it in hot water with a small lump of butter, a little salt and white pepper. When done, drain it on a napkin. As soon as it is dry, prepare the f ollowing sauce : Place one pint of tomato sauce in a saucepan and add two lumps of butter. Mix the whole well together. Sprinkle a layer of macaroni in the bottom of a dish, cover with the sauce, and sprinkle with Parmesan cheese. Then spread the macaroni again, and so on until the dish is full. Strew grated Parmesan cheese over the top, place in hot oven for five minutes, and serve while quite hot. Macaroni à la Solferino To half a pouud of macaroni, boiled in water and well strained, add half an onion, a slice of raw ham chopped fine and browned. Moisten the mixture with tomato sauce, and just before serving sprinkle the whole with four or five tablespoons of grated cheese. Oyster Macaroni Boil the macaroni in a cloth to keep it whole and when thoroughly cooked, drain. Put a layer in a deep dish with salt, white pepper, and butter, then a layer of medium-sized oysters seasoned in the same way, then another layer of macaroni, and so on until the dish is full. Mix fine bread crumbs with one egg well beaten, spread over the top, and bake in moderate oven. Boiled Macaroni or Spaghetti Into a saucepan nearly full of boiling water drop the macaroni gradually. When half done, add a little salt. Keep