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, cooked in 3 qts. of salt water, and drained. Cream the butter, stir in the yolks of eggs, cheese, salt, pepper and macaroni. Beat the whites of eggs and add, stirring lightly. Put into a buttered baking dish or casserole, which has been strewn with bread crumbs, cover well, set in a steamer over a kettle of boiling water and cook 1 hour. Serve with a truffle or brown butter dressing and turn pudding out on a platter.
No. 57—MUFFINS.
Quantity for 6 Persons.
- ½ pt. of flour
- ½ pt. of corn meal
- ⅓ cup of sugar
- ½ pt. of milk
- 2 tbsps. of melted butter
- 2 tsps. of baking powder
- 2 eggs
Preparation: Flour, corn meal, sugar, eggs, milk and melted butter are mixed to a smooth batter, the baking powder added, then small muffin tins buttered and filled with dough. Bake 20 minutes.
No. 58—CHOCOLATE PIE WITH WHIPPED CREAM.