Macaroni with Tomatoes
Remove the stalks of the tomatoes, cut each one into four pieces, then put them into a saucepan with a little water, a bayleaf, and a sprig of basil, and season with pepper and salt to taste; now boil till thoroughly done, when you turn them out on to a hair sieve, allowing them to stand for a minute or so, in order that all the water may drain off and be thrown away; then pass the tomatoes through a sieve with a wooden spoon, heat up the pulp well with a good lump of butter, and then dress the previously-boiled macaroni with this, and plenty of grated Parmesan, or any good, strongly flavoured cheese which will grate well.
Italian Cake (Hot) (made with Suet)
Boil 2 oz. of macaroni till tender, drain well and cut into small pieces, then pound it with 2 eggs, 8 oz. of grated Parmesan cheese, 4 oz. mutton suet, and season to taste with pepper and salt; steam in a basin or mould for 70 minutes. Turn out and serve with tomato or any other savoury sauce to taste. 2 beaten yolks of egg may be substituted for the suet.
Spaghetti Pudding (Hot)
Cook 4 oz. of spaghetti as previously directed, drain it and place half of it in a pie dish, grate 2 oz. of cheese (a good cooking one should be chosen), and sprinkle some of it over the spaghetti, slice 4 or 5 small tomatoes and place them on the bed of macaroni, sprinkling them with cheese, pepper and salt, and finish with the remainder of the macaroni, placing the rest of the cheese on the top. Pour carefully over this ½ pint of milk and cover the dish with a plate or small dish, cook in a moderate oven. A fireproof dish with a fitting cover would be useful for this dish, but if not procurable a pie dish can quite well be used.
Baked Tomatoes and Macaroni (Hot)
Cut 4 or 5 tomatoes of the same size into halves and place them in a baking-tin with a small piece of butter on each and dust them with black pepper and nutmeg. Bake from 15 to 20 minutes. Have ready 6 oz. of macaroni boiled and hot, place this in a circle on a hot dish, arrange the tomatoes inside this and pour over the spaghetti a rich cheese sauce. Serve very hot.
Spaghetti à l’Indienne (Hot)
Make a curry sauce by slicing 2 small onions and frying them in butter until a light brown, add to them 2 teaspoonsful of curry powder and a tablespoonful of lemon juice or rather less of vinegar, a tablespoonful of sugar, a pinch of salt and two raw apples chopped very finely, stir in 1½ pints of water and simmer until the ingredients have become a pulp. Place ½ lb. of spaghetti in boiling water, and when partly cooked remove it, drain, and finish cooking it in the sauce. Serve very hot.