Cheese with Macaroni

Ingredients

• a quarter of a pound of pipe macaroni
• a little salt
• sufficient boiling milk and water to cover it
• some Parmesan cheese
• some Cheshire cheese
• three or four lumps of butter

Method

1. 1

   Boil macaroni until tender.

2. 2

   Layer in a buttered dish with breadcrumbs and cheeses, adding butter.

3. 3

   Brown before a fire, do not put in the oven.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 340. The excerpt below is the record exactly as published.

ted Parmesan cheese, two ounces of fresh butter, two ounces of finely-grated bread- crumbs, and two ounces of flour into a paste. Flavour the mixture with cayenne, salt, and a very little pounded mace. Roll this out rather thinly, cut it into fingers about four inches long and half an inch wide, bake them for a few minutes in a qui^.. oven, and serve cold. They should be piled on a dish in transverse rows. Probable cost, 6d. Sufficient for half a dozen persons. Cheese, Toasted. — Slice some good, rich cheese. Put it in a cheese-toaster on a hot plate, and when it is melted, stir into it some made mustard and pepper. A httle port or beer is sometimes added, and if the cheese is at all dry a little butter should be also used. Toast should be served with it. This dish is worth nothing at all unless it can be served quite hot. Toasted cheese is sometimes sent to table in little tins with boiUng water underneath, and tills is an excellent way to keep the toast hot. A few minutes will be sufficient to melt the cheese. Cheese, Toasted (another way).— Cut some slices of the crmnb of bread about half an inch thick. Toast and butter them well on both CHE ( 120 ) CHE sides. Place on the toast a layer of cold roast tcef, flavoiu-ed with mustard and horse-radish. Over this spread some hot toasted cheese, thoroughly saturated with porter and flavoured with black pepper, salt, and shallot vinegar. This dish, which seems to our modem idea rather indigestible than otherwise, was a fa- vourite supper -ttdth our ancestors. Time, a few minutes to toast the cheese. Suificient, a slice for each person. Probable cost, 2d. per slice, exclusive of the cold meat. Cheese, Toasted, or Welsh Rare- bit.— Out some slices of the crumb of bread about half an inch in thickness, and toast thorn lightly on both sides. Lay od them some slices of good, rich cheese, and put them in a cheese- toaster till the cheese is melted. Spread a little made mustard and pepper over thorn, and serve on very hot plates. It is most desirable to send this dish to table quite hot, as without this it is entirely worthless. Cheese, to Keep. — ^^Tieri a whole cheese is cut, and the consumption small, it generally becomes dry and loses its flavour after it has been used a little while. In order to prevent this, a small piece should be cut for use, and the remainder rubbed with butter, wrapped in a clean cloth, and placed in a covered jar, which should be kept in a cool and rather damp place. If these directions are attended to, a whole cheese might bo purchased at a time, and the goodness preserved until it is finished. This will be found to be much more economical than buying it in small quantities. Cheese which has become too dry to be presented at table maybe used for stewing, or grated for macaroni. The mould which gathers on cheese should be wiped off with a damp cloth. If any mites appear, a little brandy should be poured over the part. Cheese with Macaroni. — Put a quarter of a pound of pipe macaroni into a saucepan with a little salt, and suflicient boiling milk and water to cover it. Let it boil until it is quite tender but firm, then put a layer of it into a weU-buitered dish, and over that sprinkle some bread-crumbs and a mixture of Pamiesan and Cheshire cheese. Place three or four lumps of butter

Cook this with the app: pantry check, scaling, and the assistant.