Macaroni and Cheese

Ingredients

• three ounces of macaroni
• three ounces of grated Parmesan cheese
• one half pint of milk
• two ounces of butter
• one gill of cream
• one egg
• one teaspoonful of dry mustard
• one salt-spoonful of grated nutmeg
• one salt-spoonful of salt
• one salt-spoonful of pepper

Method

1. 1

   Wash macaroni, boil in cold water for fifteen minutes, then drain.

2. 2

   Cover with milk and boil for three quarters of an hour.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 80. The excerpt below is the record exactly as published.

one salt-spoonful of grated nutmeg, three ounces of grated cheese. Remove first the fibrous roots from the leeks, cut off the gi-eeu stalks, leaving about an inch length of them on for 114 VEGETABLES. use. Put them into a bowl, and covering them with boiling water, let the leek soak for ten minutes. At the expiration of this time, put them into a sauce-pan of boiling water, into which throw the salt, and let all boil for three quarters of an hour. While the leeks are boiling, mix together in a sauce-pan placed over the fire the butter and flour, to which add the stock by degrees, and let all cook for two minutes, after which season with the pepper, throw in the nutmeg and one ounce of the cheese. When the leeks are done take them from the boiling water, drain them, and place them upon a gratin-dish. Pour over them half of the sauce from the sauce -pan, sprinkle over with the remainder of the cheese, and placing the dish in a quick oven, let all become slightly browned. When browned, remove the dish from the oven, pour around the leeks the remaining sauce, and serve. NOTE. — When a silver gratin-dish is not available, an ordinary flat dish may be used, with the consideration that it must be some- thing that will not be injured by the heat, and also that the prepara- tion must be served in the same dish in which it is baked. French or String Beans.— Provide : one quart of beans, two ounces of butter, one salt-spoonful of pepper, one dessert- spoonful of salt, one grain of cayenne. First string the beans, observing always to begin at the stem end of the pod when the strings will strip easily down- ward; Lay them flat upon a board, and with a sharp knife cut them through the centres lengthwise, when they must be gathered into small bunches of equal size and secured with a piece of twine. Place the bunches now in a sauce-pan two-thirds full of boiling water, in which the salt has been dissolved, and boil them for twenty minutes if the beans are very young, but if older they will require quite half an hour to become tender. When done drain off the water, and transferring each little bunch to a vegetable dish and cutting the strings, arrange them neatly therein. STEWED TOMATOES — BOILED BEETS. 115 Melt the butter, season it with the cayenne and pepper, and pour it over all just before serving. NOTE.— String beans are sometimes served cut in small squares and with a sauce of melted butter and milk, seasoned with salt and pepper. Stewed Tomatoes. — Provide : two quarts of fresh toma- toes, two ounces of butter, two milk biscuits, one half tea- spoonful of pepper, one half tea-spoonful of salt. Put the tomatoes into a sauce-pan two-thirds filled with boiling water, and let them boil until the skins begin to crack and curl. Take them from the water, drain them in a colander, and when thoroughly drained, dry the bottom of the colander and rub the tomatoes through it. Return them to the sauce-pan, and let them stew slowly for one hour, when the butter, pepper, and salt must be added ; and just before serving stir in the biscuit, which must have been crushed fine with a rolling-pin preparatory to using. NOTE. — Canned tomatoes may be prepared also in this way, except that, having already been cooked in the process of canning, they require only to be drained, made fine, and thoroughly heated. Stewed Celery. — Prepare : one head of celery, two ounces of butter, one ounce of flour, three gills of milk, one half tea-spoonful of pepper, one tea-spoonful of salt. "Wash the celery thoroughly, cut it into inch lengths, when it should be put into a sauce-pan, covered with boiling water, and cooked until tender, the length of time for which de- pends entirely upon the age and quality of the celery. When tender the water must be poured off, the milk and flour mixed together in a bowl, which season with the pepper and salt, and pouring it over the celery, return the sauce-pan to the fire, stirring all until the milk boils, when the butter must be added and the stew served hot. Boiled Beets. — Provide : six medium -sized beets, one half pint of vinegar, one blade of mace, one half tea-spoonful 116 VEGETABLES. of white pepper-corns, one half tea-spoonful of black pepper- corns, one ounce of butter, one tea-spoonful of salt. The beets must be carefully washed in cold water, taking care not to break off the fine fibrous roots, in order that they may not bleed in boiling and so lose their colour. Put them when washed into a large sauce-pan with plenty of boiling water, and boil them until a skewer or fork will pierce easily to their centres. When tender drain off the boiling water, and taking each beet separately, rub off their skins in a clean dry towel. Take four of the beets and cut them into slices about a quarter of an inch in thickness. Place these slices into a vege- table dish, melt the butter and pour it over them, and sprink- ling over also the pepper and salt, they are ready to serve. Meantime, while the beets have been boiling, the vinegar, mace, and pepper-corns must have been put together in a sauce-pan and boiled five minutes. When the remaining two beets have been also sliced and arranged in a vegetable dish, the prepared vinegar should be thrown over them, and the whole put away to become cold before serving. NOTES.— Beets prepared as above with the vinegar will keep for a week if desired. Beets as well as potatoes may be baked in the oven, and will be found very sweet ; but a long time is required to have them become thoroughly baked, the length of which must be determined by test- ing with a skewer. Macaroni and Cheese. — Three ounces of macaroni, three ounces of grated Parmesan cheese, one half pint of milk, two ounces of butter, one gill of cream, one egg, one tea- spoonful of dry mustard, one salt-spoonful of grated nut- meg, one salt-spoonful of salt, one salt-spoonful of pepper

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