_Ingredients._—3 oz. of macaroni, a piece of butter the size of a
walnut, salt to taste, 2 quarts of clear stock. _Mode._—Throw the
macaroni and butter into boiling water, with a pinch of salt, and
simmer for ½ an hour. When it is tender, drain and cut it into thin
rings or lengths, and drop it into the boiling stock. Stew gently for
15 minutes, and serve grated Parmesan cheese with it. _Time._—¾ to
1 hour. _Average cost_, 1_s._ per quart. _Seasonable_ all the year.
_Sufficient_ for 8 persons.
MACARONI, a Sweet Dish of.
_Ingredients._—¼ lb. of macaroni, 1½ pint of milk, the rind of ½ lemon,
3 oz. of lump sugar, ¾ pint of custard. _Mode._—Put the milk into a
saucepan, with the lemon-peel and sugar; bring it to the boiling-point,
drop in the macaroni, and let it gradually swell over a gentle fire,
but do not allow the pipes to break. The form should be entirely
preserved; and, though tender, should be firm, and not soft, with no
part beginning to melt. Should the milk dry away before the macaroni
is sufficiently swelled, add a little more. Make a custard, place
the macaroni on a dish, and pour the custard over the hot macaroni;
grate over it a little nutmeg, and, when cold, garnish the dish with
slices of candied citron. _Time._—From 40 to 50 minutes to swell the
macaroni. _Average cost_, with the custard, 1_s._ _Sufficient_ for 4 or
5 persons. _Seasonable_ at any time.