DISHES MADE WITH MACARONI AND SPAGHETTI
Macaroni and Spaghetti
_To Boil._--Macaroni or spaghetti should be boiled in the same way as
rice, namely, thrown into boiling salted water, and should never under
any circumstances be soaked or placed in cold water previously. They
should be tested occasionally with a fork, and when tender a teacupful
of cold water should be thrown into the pan to stop the boiling, the
pan should then be lifted from the fire, the macaroni or spaghetti
drained of all liquid and returned to the hot dry pan and kept hot
until wanted. The time for boiling is from 20 to 30 minutes. The
following dishes can be made of either preparation:--
Macaroni à la Napolitaine (Hot)
Boil 3 oz. of macaroni in the manner described above, and after it has
been returned to the pan in which it was boiled, stir into it 2 oz. of
Parmesan cheese finely grated and 1 oz. 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 à la Italienne (Hot)
Follow the preceding recipe for boiling the macaroni, and having
returned it to the pan, stir into it 1 oz. of cheese finely grated, 1
oz. of butter, and then ½ pint of tomato purée (_see_ page 18). Mix
well and serve very hot piled on a dish.
Macaroni au Gratin (Hot)
Boil the macaroni by the directions given above, then mix into it 1 oz.
of grated cheese and 1 oz. of butter, stir well and place the mixture
neatly in a fireproof dish, sprinkle over it ½ oz. of grated cheese and
the same amount of dried breadcrumbs. Melt ½ oz. of butter and pour it
over the whole. Place in the oven (until a light brown colour) for 10
minutes, then serve.
Macaroni Cheese (Hot)
Butter a fireproof dish and in it place 3 oz. of macaroni previously
boiled, dust it with pepper and salt. Make a good white sauce and add
to it 2 oz. of grated cheese. Pour this all over the macaroni and
sprinkle the top with 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 au Jus (made with Meat Stock) (Hot)
Boil 3 oz. of macaroni for 10 minutes, drain off the water and pour
into the pan ½ to ¾ pint of brown stock, simmer the macaroni until
tender, pour off the stock; but should the macaroni have absorbed it
all, take enough to moisten the whole, thicken it in the usual way, and
add browning to colour it. Place the macaroni on a hot dish--it should
be kept hot in the pan while the sauce is making; pour the gravy over
it and serve.
Buttered Macaroni (Hot)
Boil 2 oz. of macaroni and drain it well. Put 2 oz. of butter into a
thoroughly warmed pie dish, put the macaroni on top of this, and mix
it all well together with two forks, sprinkling in at the same time
freshly-grated cheese and coralline pepper. When thoroughly mixed and
the butter all absorbed, sprinkle it with more pepper and cheese, and
serve at once.
Poached Eggs and Macaroni (Hot)
Break some macaroni up into inch pieces, rinse it well; put 2 oz. of
butter into a fireproof dish, put the macaroni in, and pour enough
milk over it to thoroughly cover it, stirring it now and again. When
three-quarters cooked, lift it out, and put it into another dish,
seasoning it well with pepper and salt, and pour over it ½ pint of
good brown gravy, then put it back in the oven again and leave it till
cooked. When ready lay some poached eggs on it, sprinkle liberally with
Parmesan cheese, coralline pepper, and serve.
Macaroni Cutlets (Hot)
4 oz. macaroni, 4 oz. grated cheese, 1 oz. flour, ½ oz. flour, ½ pint
of milk, 1 teaspoonful French mustard, breadcrumbs, 1 egg, cayenne and
salt. Boil the macaroni in water until it is quite tender, then 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. Form into cutlets or
small rolls, roll in breadcrumbs, then dip in beaten egg, and again
roll in crumbs. Fry the cutlets in boiling fat until they are a golden
brown colour, then 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 the bone.
Fish and Macaroni (Hot)
Cook the macaroni until quite tender, then cut it into small pieces;
meanwhile flake ½ lb. of cooked fish, free from shin and bones, and
make a good stock from the bones and trimmings of the fish. Melt 1 oz.
of butter, stir into this ½ oz. of flour, strain in ½ pint of the fish
stock, and bring it all to the boil; then put in the fish and macaroni,
season to taste with salt and pepper, turn into a buttered fireproof
dish, and bake in the oven for 10 minutes.
Macaroni with Tomatoes
Remove the stalks of the tomatoes, cut each one into four pieces, then
put them into a saucepan with a little water, a bayleaf, and a sprig
of basil, and season with pepper and salt to taste; now boil till
thoroughly done, when you turn them out on to a hair sieve, allowing
them to stand for a minute or so, in order that all the water may
drain off and be thrown away; then pass the tomatoes through a sieve
with a wooden spoon, heat up the pulp well with a good lump of butter,
and then dress the previously-boiled macaroni with this, and plenty
of grated Parmesan, or any good, strongly flavoured cheese which will
grate well.
Italian Cake (Hot) (made with Suet)
Boil 2 oz. of macaroni till tender, drain well and cut into small
pieces, then pound it with 2 eggs, 8 oz. of grated Parmesan cheese, 4
oz. mutton suet, and season to taste with pepper and salt; steam in a
basin or mould for 70 minutes. Turn out and serve with tomato or any
other savoury sauce to taste. 2 beaten yolks of egg may be substituted
for the suet.
Spaghetti Pudding (Hot)
Cook 4 oz. of spaghetti as previously directed, drain it and place half
of it in a pie dish, grate 2 oz. of cheese (a good cooking one should
be chosen), and sprinkle some of it over the spaghetti, slice 4 or 5
small tomatoes and place them on the bed of macaroni, sprinkling them
with cheese, pepper and salt, and finish with the remainder of the
macaroni, placing the rest of the cheese on the top. Pour carefully
over this ½ pint of milk and cover the dish with a plate or small dish,
cook in a moderate oven. A fireproof dish with a fitting cover would be
useful for this dish, but if not procurable a pie dish can quite well
be used.
Baked Tomatoes and Macaroni (Hot)
Cut 4 or 5 tomatoes of the same 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 15 to 20 minutes. Have ready 6 oz.
of macaroni boiled and hot, place this in a circle on a hot dish,
arrange the tomatoes inside this and pour over the spaghetti a rich
cheese sauce. Serve very hot.
Spaghetti à l’Indienne (Hot)
Make a curry sauce by slicing 2 small onions and frying them in butter
until a light brown, add to them 2 teaspoonsful of curry powder and a
tablespoonful of lemon juice or rather less of vinegar, a tablespoonful
of sugar, a pinch of salt and two raw apples chopped very finely, stir
in 1½ pints of water and simmer until the ingredients have become a
pulp. Place ½ lb. of spaghetti in boiling water, and when partly cooked
remove it, drain, and finish cooking it in the sauce. Serve very hot.