2980.—MACARONI AND CHEESE, À L'ITALIENNE. (Fr.—Macaroni à l'Italienne.)
Ingredients.—8 ozs. of grated cheese, 4 ozs. of finely-chopped suet, 2 ozs. of macaroni, 2 eggs, salt and pepper, ½ a pint of tomato or white sauce (see Sauces, No 281).
Method.—Break the macaroni into short lengths, put it into boiling water, and cook until tender. Mix together the cheese, suet and macaroni, season to taste, add the eggs and beat well, then turn the mixture into a buttered mould or basin. Steam for about 1¼ hours, and serve with the sauce poured round.
Time.—From 1¾ to 2 hours. Average Cost, 1s. to 1s. 3d. Sufficient for 3 or 4 persons. Seasonable at any time.
2981.—MACARONI AND TOMATOES (Fr.—Macaroni aux Tomates.)
Ingredients.—4 ozs. of macaroni, tomatoes fresh or tinned, 1 oz. of butter, 1 oz. of flour, sugar, salt and pepper.
Method.—Break the macaroni into short lengths, put it into rapidly boiling salted water, and cook until tender. Prepare ½ a pint of tomato purée by passing the tomatoes through a fine sieve. Melt the butter in a stewpan, add the flour, and cook a few minutes, then put in the tomato purée, a good pinch of sugar, and season to taste. Let it boil for a few minutes, then add the macaroni, and when thoroughly hot turn on to a dish, and serve.
Time.—From 40 to 45 minutes. Average Cost, 6d. Sufficient for 2 or 3 persons. Seasonable at any time.
2982.—MACARONI AU GRATIN.
Ingredients.—4 ozs. of macaroni, 4 ozs. of grated cheese, 1 pint of white sauce (see Sauces), butter, brown breadcrumbs, salt and pepper.
Method.—Break the macaroni into pieces about 1½ inches long, put them into rapidly boiling salted water and boil for about 20 minutes, or until the macaroni is tender. If not required for immediate use, cover the macaroni with cold water to prevent the pieces sticking together. Cover the bottom of a well-buttered baking-dish with white sauce, sprinkle liberally with cheese, and add a layer of macaroni. Repeat these processes; cover the last layer of macaroni thickly with sauce, sprinkle the entire surface lightly with brown breadcrumbs, and add a few small pieces of butter. Bake in a quick oven for about 20 minutes, then serve in the dish in which it is cooked.
Time.—To bake about 20 minutes. Average Cost, 9d. Sufficient for 6 or 7 persons. Seasonable at any time.
