Take a nice piece of middling about six inches square, pare off the skin and cut in small square pieces, then fry it. Make a batter of three pints flour, five eggs, one handful parsley, chopped fine. Beat all light and fry with bacon. Serve hot. This will make two dishes.—Mrs. M. D.
Italian Manner of Cooking Macaroni.
One and a half pound macaroni, parboiled with a little salt, and one clove garlic. One pound of beef chopped fine, lean and fat stewed with one pint tomatoes.
Alternate layers of macaroni and the stewed beef with grated cheese. Add cayenne pepper, salt, butter, and a little wine.
A thick layer of grated cracker crumbs and cheese on top. Serve with a stand of grated Stilton cheese.—Mrs. R. R.
Macaroni.
Break into pieces one inch long and put in the dish you wish to fill, filling it only one-third full. Wash well and boil in a covered stewpan until soft and tender, drain off all the water; cover with this the bottom of a baking dish. Sprinkle over pepper and salt, grated cracker, bits of butter and grated cheese; then another layer of macaroni, etc., in the same order. When the dish is filled, pour over fresh milk until all is barely covered. Sift over pounded cracker and set in the oven. If it becomes too brown, sift over more cracker before serving.—Mrs. S. T.
Macaroni.
Boil one-half pound macaroni in water, with salt, one small onion and two blades mace.
Put in one sweetbread, chopped fine, or the same amount of fresh veal, the nice part being taken.