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cooked well in boiling salt water, which will require ½ hour. Drain the water off, strew pepper and grated cheese on, put the butter on and cook a while longer. Serve hot with a tomato or lobster dressing.
No. 53—BAKED MACARONI.
Quantity for 6 Persons.
Ingredients and preparation are the same as given under No. 52, but these are put into a buttered baking-dish, ¾ pt. of cream poured on, roll crumbs and butter on top and baked in the oven to a nice color.
No. 54—MACARONI WITH HAM.
Quantity for 6 Persons.
Ingredients and preparation are given in Chapter 5, No. 13, Boiled Ham With Macaroni.
No. 55—FISH MACARONI.
Quantity for 6 Persons.
- ½ lb. of macaroni
- 3 qts. of water
- 1 tbsp. of salt
- 2 lbs. of boiled fish
- ¼ lb. of grated Parmesan cheese
- ½ pt. white wine
- 1 tbsp. of flour
- 1 pt. of cream or milk
- 2 tbsps. of lemon juice
- Salt to taste
- 1 pinch of pepper
- ½ cup sliced champignons
- ¼ lb. of butter
Preparation: The macaroni is broken into inch pieces and boiled in 3 qts. of salt water. The fish is cleaned, dressed and boiled in salt water, then the skin and bones are taken out and the fish cut into small pieces. Butter a baking-dish, put in a layer of macaroni, then fish and Parmesan cheese and champignons, sprinkled with white wine. Repeat this 3 times, the last layer being macaroni. A dressing is made of ⅛ lb. of melted butter into which the flour, cream or milk, lemon juice, salt and pepper are stirred, this poured over the macaroni, the ⅛ lb. of butter cut in small pieces, sprinkled over the top and baked in the oven to a nice color.
No. 56—MACARONI PUDDING.
Quantity for 6 Persons.
- ½ lb. of macaroni
- 3 qts. of water, for cooking
- 1 tbsp. of salt
- Scant ¼ lb. of butter
- ⅛ lb. of grated Parmesan cheese
- 4 eggs
- ½ pt. of cream
- 1 pinch of pepper and one of salt
Preparation: The macaroni is broken into 1 inch pieces,
