Dishes made without meat

by Mrs. C. S. Peel

Macaroni and Spaghetti

To Boil.—Macaroni or spaghetti should be boiled in the same way as rice, namely, thrown into boiling salted water, and should never under any circumstances be soaked or placed in cold water previously. They should be tested occasionally with a fork, and when tender a teacupful of cold water should be thrown into the pan to stop the boiling, the pan should then be lifted from the fire, the macaroni or spaghetti drained of all liquid and returned to the hot dry pan and kept hot until wanted. The time for boiling is from 20 to 30 minutes. The following dishes can be made of either preparation:—

Macaroni à la Napolitaine (Hot)

Boil 3 oz. of macaroni in the manner described above, and after it has been returned to the pan in which it was boiled, stir into it 2 oz. of Parmesan cheese finely grated and 1 oz. of butter. The cheese should be stirred in half at a time and well shaken amongst the macaroni. Season with black pepper and salt and serve at once very hot.

Macaroni à la Italienne (Hot)

Follow the preceding recipe for boiling the macaroni, and having returned it to the pan, stir into it 1 oz. of cheese finely grated, 1 oz. of butter, and then ½ pint of tomato purée (see page [18]). Mix well and serve very hot piled on a dish.

Macaroni au Gratin (Hot)

Boil the macaroni by the directions given above, then mix into it 1 oz. of grated cheese and 1 oz. of butter, stir well and place the mixture neatly in a fireproof dish, sprinkle over it ½ oz. of grated cheese and the same amount of dried breadcrumbs. Melt ½ oz. of butter and pour it over the whole. Place in the oven (until a light brown colour) for 10 minutes, then serve.

Macaroni Cheese (Hot)

Butter a fireproof dish and in it place 3 oz. of macaroni previously boiled, dust it with pepper and salt. Make a good white sauce and add to it 2 oz. of grated cheese. Pour this all over the macaroni and sprinkle the top with grated cheese and a few dried breadcrumbs. Place in the oven and cook until a golden brown and serve in the dish in which it is cooked.