¼ lb. macaroni, ½ pint milk, 3 oz. grated cheese, 1 oz. butter, ½ oz. flour; salt and a little cayenne pepper to taste.
Put the macaroni with one teaspoonful salt into boiling water and boil till tender, about 20 minutes; take it out, cut it up into lengths of about 2 inches, and throw the water away; melt the butter, stir in the flour, add the milk and seasoning. Boil well, put in the macaroni, let it cool a little, then add half the cheese. Place in a pie-dish, sprinkle with the rest of the cheese and bake 10 minutes.
Mushrooms. Time—¾ hour.
½ lb. mushrooms, ½ pint milk, 1 oz. butter, 1 tablespoonful flour, 1 tablespoonful mushroom ketchup, pepper and salt to taste.
Wash and peel the mushrooms and cut them into pieces. Stew them about ½ hour in the milk, add the flour, the butter melted, ketchup, pepper and salt, and serve on toast.
Another Way.—Peel the mushrooms, put them in a pie-dish with 1 oz. butter, pepper and salt, and bake about 20 minutes.
Risotto.
1½ pint water, ¼ lb. Carolina rice, 1 gill tomato purée, 2 oz. grated cheese, salt and pepper to taste, 1 oz. butter.
Bring the water to the boil in a large stew-pan, shower the rice in, replace the lid without stirring the rice and put it where it will keep boiling for ½ hour. Then mix the tomato purée and butter into it and 1 oz. of the cheese, season with pepper and salt, and serve very hot with cheese sprinkled over the top.