- 1/4 lb. of macaroni.
- 1/4 lb. grated cheese.
- Salt and white pepper to taste.
- 1/2 pt. milk.
- 1 tsp. butter.
Break the macaroni in pieces about 3 inches long. Put it into plenty of boiling water. Add 1 tsp. salt and boil rapidly 25 minutes; drain, throw into cold water to blanch for 10 minutes. Put the milk into the double boiler, add to it the butter, then the macaroni which has been drained, and cheese; stir until heated, add the salt and pepper, and serve. (The macaroni may be placed in a baking dish in alternate layers with the cheese, sprinkling each layer with pepper and salt, pouring the milk over the top, cutting the butter in small bits distributed over the top, and bake until brown in a moderately quick oven.)
CHEESE.
Cheese Souffle.
- 1/4 lb. of cheese.
- 1 ssp. of soda.
- A speck of cayenne.
- 2 tbsps. flour.
- 1/2 cup of milk.
- 1 tsp. mustard.
- 2 eggs.
- 2 tbsps. butter.
Put the butter in a saucepan, when melted stir in the flour, add the milk slowly, then the salt, mustard and cayenne, which have been mixed together. Add the yolks of the eggs which have been well beaten, then the grated cheese; stir all together, lift from the fire and set away to cool. When cold, add the stiff beaten whites, turn into a buttered dish and bake 25 or 30 minutes. Serve immediately.
Welsh Rarebit.
- 1/4 lb. cheese.
- 1 tsp. mustard.
- A speck of cayenne.
- 1 tsp. butter.
- 1/4 cup cream or milk.
- 1/2 tsp. salt.
- 1 egg.