MACARONI WITH TOMATOES.
Prepare the macaroni as in the above recipe, put it into a stewpan with a small piece of butter and a teacupful of tomato sauce, or a small bottle of conserve of tomatoes, and stir briskly over the fire for five minutes.
SWEET MACARONI.
Boil the macaroni as for the other dishes, but with only a pinch of salt, until tender, when drained put into a stewpan with a gill of milk to each two ounces, and two ounces of sifted lump sugar. Any flavouring may be used, but perhaps there is nothing better than grated lemon-peel, and for those who like it, powdered cinnamon or grated nutmeg. Stir over the fire until all the milk is absorbed; a little cream is, of course, an improvement. For those who do not like milk, the juice of a lemon, or a little sherry, may be substituted, and for a superior dish vanilla can be used for flavouring.
BOILED CHEESE.
Put four tablespoonfuls of beer into a small saucepan, shred into it a quarter of a pound of good new cheese, and stir briskly over the fire until all is dissolved and is on the point of boiling, then take it off instantly, for, if the cheese is allowed to boil, it will become tough. Have ready slices of toasted bread, spread the cheese on it, and serve as quickly as possible.
LES CANAPÉS AU PARMESAN.
Take the crumb of a French roll, cut it into rounds a quarter of an inch thick, put them into a wire frying-basket, immerse in hot fat, and crisp the bread instantly. Throw it on to paper, dry, and sprinkle over each piece a thick layer of grated Parmesan cheese, pepper, and salt. Put the canapés in a Dutch oven before a clear fire, just to melt the cheese, and serve immediately they are done.
RICE WITH PARMESAN CHEESE.
Boil a quarter of a pound of Patna rice in water with salt; drain it, toss it up in a stewpan with two ounces of fresh butter, and a pinch of cayenne pepper. Put a quarter of the rice on a hot dish, strew over it equally an ounce of grated Parmesan cheese, then put another portion of rice and cheese until all is used. Serve immediately.