Soyer's standard cookery

Have ready some cooked macaroni, and place a layer of it in a greased pie-dish. Then add a layer of cooked tomato puree, and then one of savory rice, adding pepper and salt, and moistening well with milk or stock, and one ounce of oiled butter. Cover with pastry or with mashed potato, and bake until the pastry is cooked or the potato browned. Grated cheese may be added, or slices of hard-boiled eggs. Baked Tomatoes and Macaroni. Cut four or five tomatoes of equal size into halves, and place them in a baking tin with a small piece of butter on each, and dust them with black pepper and nutmeg. Bake from fifteen to twenty minutes. Have ready six ounces of macaroni, boiled and hot, place this in a circle on a hot dish, arrange the tomatoes inside this, and pour over the macaroni a rich cheese sauce. Serve very hot. Macaroni with Tomatoes. Remove the stalks of the tomatoes, cut each one into four pieces, then put them into a stewpan with a little water, a bay-leaf, and a sprig of basil, and season with pepper and salt to taste; now boil till thoroughly done, and turn out on to a hair sieve, allowing them to stand for a minute or so in order that all the water may drain off, which throw away; then pass the tomatoes through a sieve with a wooden spoon, beat up the pulp well with a good lump of butter, then dress previously boiled macaroni with this and plenty of grated Parmesan or any good strongly-flavored cheese which will grate well. Macaroni Cutlets. Four ounces of macaroni, four ounces of grated cheese, one ounce of butter, half ounce of flour, half a pint of milk, one teaspoonful of French mustard, breadcrumbs, one egg, cayenne and salt. Boil the macaroni, and cut it into pieces of half an inch in length. Melt the butter in a stewpan, add the flour gradually, stirring until there are no lumps, add the milk, and stir over the fire until the sauce thickens. Mix the macaroni, cheese, mustard, pinch of cayenne, and salt to taste, with the sauce, then turn out on to a plate, and leave until cold. Now shape into cutlets or small rolls, roll in breadcrumbs, then dip in beaten egg, and again into the crumbs. Fry the cutlets in boiling fat until they are a golden brown color, and serve with a garnish of fried parsley. If the mixture is formed into cutlet shape, place a small piece of raw macaroni at the thin end to represent bone. Buttered Macaroni. Boil two ounces of macaroni and drain it well. Put two ounces of butter into a thoroughly warmed pie-dish; put the macaroni on top of this, and mix it all together, at the same time add freshly-grated cheese and a few dried breadcrumbs. Place in the oven and cook until a golden brown, and serve in the dish in which it is cooked. Macaroni a la Napolitaine. Boil three ounces of macaroni in the manner previously described, and after it has been returned to the dry pan, stir into it two ounces of Parmesan cheese, finely grated, and one ounce of butter. The cheese should be stirred in half at a time, and well shaken amongst the macaroni. Season with black pepper and salt, and serve at once very hot. Macaroni and Spaghetti (to Boil).