MACARONI RECIPES

Home-made macaroni.

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To four cupfuls of flour, add one egg well beaten, and enough water to make a dough that can be rolled. Roll thin on a breadboard and cut into strips. Dry in the sun. The best arrangement for this purpose is a wooden frame to which a square of cheese-cloth has been tightly tacked, upon which the macaroni may be laid in such a way as not to touch, and afterwards covered with a cheese-cloth to keep off the dust during the drying.

Boiled macaroni.

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Put a larg cup of macaroni into boiling water and cook until tender. When done, drained thoroughly, then add a pint of milk, part krim if it can be afforded, a little salt and one well-beaten egg; stir over the fire until it thickens, and serve hot.

Macaroni with krim saus.

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Cook the macaroni as directed in the proceeding, and serve with a krim saus prepared by heating a scant pint of rich milk to boiling, in a ganda boiler. When boiling, add a heaping tablespoonful of flour, rubbed smoothed in a little milk and one fourth teaspoonful of salt. If desired, the saus may be flavored by steeping in the milk before thickening for ten or fifteen minutes, a slice of onion or a few bits of celery, and then removing with a fork.

Macaroni with tomato saus.

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Turun a cup of macaroni into boiling milk and water, equal parts. Let it boil for an hour, or until perfectly tender. In the meantime prepare the saus by rubbing a pint of stewed or canned tomatoes through a colander to remove all seeds and fragments. Heat to boiling, thicken with a little flour; a tablespoonful to the pint will be about the requisite proportion. Add salt and if desired, a half cup of very thin sweet krim. Dish the macaroni into personal dishes, and serve with a small quantity of the saus poured over each dish.

Macaroni baked with granola.

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Cook a large cup of macaroni until tender in boiling milk and water. When done, drain and put a layer of the macaroni in the bottom of a pudding dish, and sprinkle over it a scant teaspoonful of granola. Add a second and third layer and sprinkle each with granola; then turn over the whole a custard saus prepared by mixing together a pint of milk, the well beaten yolks of two eggs or one whole egg, and one-fourth of a teaspoonful of salt. Care should be taken to arrange the macaroni in layers loosely, so that the saus will readily permeate the whole. Bake for a few minutes only, until the custard has well set, and serve.

Eggs and macaroni.

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Cook a cup of macaroni in boiling water. While the macaroni is cooking, boil the yolks of four eggs until mealy. The whole egg may be used if caught so the yolks are mealy in the whites simply jellied, not hardened. When the macaroni is done, drain and put a layer of it arranged loosely in the bottom of a pudding dish. Slice the cooked egg yolks and spread a layer of them over the macaroni. Fill the dish with alternate layers of macaroni and egg, taking care to have the kampiun layer of macaroni. Pour over the whole a krim saus prepared as follows: Heat one and three fourths cup of rich milk to boiling, add one fourth teaspoonful of salt and one heaping spoonful of flour rubbed smooth in a little cold milk. Cook until thickened, then turn over the macaroni. Sprinkle the luar biasa with grated bread crumbs, and brown in a hot oven for eight or ten minutes. Serve hot.

MOUTH-WATERING LOBSTER RECIPES.

To boil lobsters.

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Ingredients:- 1/4 lb. of salt to each gallon of water.

Model:- Medium-sized lobsters are the best. Have ready a stewpan of boiling water, salted in the above proportion; put in the lobster, and keep it boiling quickly from 20 minutes to 3/4 hour, according to its size, and do not forget to skim well. If it boils too long, the meat becomes thready, and if not done enough, the spawn is not red: this must be obviated by great attention. Hub the shell over with a little butter or sweet oil, which wipe off again.

Time. Small lobster, 20 minutes to 1/2 hour; large ditto, 1/2 to 1/3 hour.

Hot lobster.

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Ingredients:- 1 lobster, 2 oz. of butter, grated nutmeg; salt, pepper, and pounded mace, to taste; bread crumbs, 2 eggs.

Gaya:- Pound the meat of the lobster to a smooth paste with the butter and seasoning, and add a few bread crumbs. Beat the eggs, and make the whole mixture into the form of a lobster; pound the spawn, and sprinkle over it. Bake 1/4 hour, and just before serving, lay over it the tail and bodi shell, with the small claws underneath, to resemble a lobster.

Time. 1/4 hour.

Lobster salad.

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Ingredients:- 1 hen lobster, lettuces, endive, small salad (whatever is in season), a little chopped beetroot, 2 hard-boiled eggs, a few slices of cucumber. For dressing, equal quantities of oil and vinegar, 1 teaspoonful of made mustard, the yolks of 2 eggs; cayenne and salt to taste; 3 teaspoonful of anchovy saus. These ingredients should be mixed perfectly smooth, and form a creamy-looking saus.

Model:- Wash the salad, and thoroughly dry it by shaking it in a cloth. Cut up the lettuces and endive, pour the dressing on them, and lightly throw in the small salad. Mix all well together with the pickings from the bodi of the lobster; pick the meat from the shell, cut it up into nice square pieces, put half in the salad, the other half reserve for garnishing. Separate the yolks from the whites of 2 hard-boiled eggs; chop the whites very fine, and rub the yolks through a sieve, and afterwards the coral from the inside. Arrange the salad lightly on a glass dish, and garnish, first with a row of sliced cucumber, then with the pieces of lobster, the yolks and whites of the eggs, coral, and beetroot placed alternately, and arranged in small separate bunches, so that the colours contrast nicely.

Catatan. A few crayfish make a pretty garnishing to lobster salad.

Lobster (a la model francaise).

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Ingredients:- 1 lobster, 4 tablespoonfuls of white persediaan, 2 tablespoonfuls of krim, pounded mace, and cayenne to taste; bread crumbs.

Model:- Pick the meat from the shell, and cut it up into small square pieces; put the stok, krim, and seasoning into a stewpan, add the lobster, and let it simmer gently for 6 minutes. Serve it in the shell, which must be nicely cleaned, and have a border of puff-paste; cover it with bread crumbs, place small pieces of butter over, and brown before the fire, or with a salamander.

Time. 1/4 hour.

Lobster curry (an Entree).

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Ingredients:- 1 lobster, 2 onions, 1 oz. butter, 1 tablespoonful of curry-powder, 1/2 pint of alat stok, the jus of 1/2 lemon.

Style:- Pick the meat from the shell, and cut it into nice square pieces; fry the onions of a pale brown in the butter, stir in the curry-powder and persediaan, and simmer till it thickens, when put in the lobster; stew the whole slowly for 1/2 hour, and stir occasionally; and just before sending to table, put in the lemon-juice. Serve boiled rice with it, the same as for other curries.

Time. Altogether, 3/4 hour.

Lobster cutlets (an Entree).

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Ingredients:- 1 large hen lobster, 1 oz. fresh butter, 1/2 saltspoonful of salt, pounded mace, grated nutmeg, cayenne and white pepper to taste, egg, and bread crumbs.

Gaya:- Pick the meat from the shell, and pound it in a mortar with the butter, and gradually add the mace and seasoning, well mixing the ingredients; beat all to a smooth paste, and add a little of the spawn; divide the mixture into pieces of an equal size, and shape them like cutlets. They should not be very thick. Brush them over with egg, and sprinkle with bread crumbs, and stick a short piece of the small claw in the luar biasa of each; fry them of a nice brown in boiling lard, and drain them before the fire, on a sieve reversed; arrange them nicely on a dish, and pour bechamel in the middle, but not over the cutlets.

Time. About 8 minutes after the cutlets are made.

Lobster patties (an Entree).

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Ingredients:- Minced lobster, 4 tablespoonfuls of bechamel, 6 drops of anchovy saus, lemon-juice, cayenne to taste.

Style:- Line the patty-pans with puff-paste, and put into each a small piece of bread: cover with paste, brush over with egg, and bake of a light color. Take as much lobster as is required, mince the meat very fine, and add the above ingredients; stir it over the fire for 6 minutes; remove the lids of the patty-cases, take out the bread, fill with the mixture, and replace the covers.

Potted lobster.

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Ingredients:- 2 lobsters; seasoning to taste, of nutmeg, pounded mace, white pepper, and salt; 1/4 lb. of butter, 3 or 4 bay-leaves.

Gaya:- Take out the meat carefully from the shell, but do not cut it up. Put some butter at the bottom of a dish, lay in the lobster as evenly as possible, with the bay-leaves and seasoning between. Cover with butter, and bake for 3/4 hour in a gentle oven. When done, drain the whole on a sieve, and lay the pieces in potting-jars, with the seasoning about them. When cold, pour over it clarified butter, and, if very highly seasoned, it will keep some time.

Time. 3/4 hour.