Take ten fresh tomatoes, remove the skins, cut them up; put them into a saucepan and boil them until soft. Then pass them through a sieve. Put their juice into a saucepan with one heaping tablespoon of butter or one-half tablespoon of good lard, salt and pepper, and boil again, adding water if the sauce becomes too thick. This sauce can be kept in a bottle for several days. It can be used for macaroni, etc., in place of the tomato paste.
Dilute one can of concentrated tomato sauce with one quart of water; mince two medium-sized onions very fine and fry slowly in olive oil or drippings until they are a golden brown, and add to tomatoes. Fry one and one-half pounds of lean neck of lamb in a little drippings until the meat is nicely browned all over and add to the tomatoes, season with one clove of garlic, two bay leaves, two teaspoons of sugar, pepper and salt, and let it simmer for about one and one-half hours, or until the meat is tender and the sauce has become the consistency of thick cream. Have ready some boiled macaroni, put in with the meat and stir well. Serve hot. Short ribs of beef may be cooked in the same manner.
1/2 lb. small macaroni, 2 qts. water or vegetable stock, 3/4 lb. onions or 1 lb. tomatoes. Break the macaroni into small pieces and add to the stock when nearly boiling. Cook with the lid off the saucepan until the macaroni is swollen and very tender. (This will take about an hour.) If onions are used for flavouring, steam separately until tender, and add to soup just before serving. If tomatoes are used, skin and cook slowly to pulp (without water) before adding. If the vegetable stock is already strong and well-flavoured, no addition of any kind will be needed.
Boil 3 or 4 ozs. macaroni in salted water for 15 minutes. Drain, and stew or steam till very tender along with some shred onion and tomatoes previously fried together, without browning, in 1 oz. butter. If too dry add a very little milk. When quite tender mix in enough bread crumbs to make a rather stiff consistency, also 1 or 2 ozs. grated cheese. Mix well over the fire. Add a beaten egg, pinch mace, and any other seasoning. Mix well again, turn out to cool, form into pear-shaped cutlets, egg, crumb, and fry in usual way.
1/4 lb. macaroni, 1-1/2 ozs. cheese, 1/2 pint milk, 1 teaspoon flour, butter, pepper. The curled macaroni is the best among the ordinary kinds. Better still, however, is the macaroni made with fine wholemeal flour which is stocked by some food-reform stores. Parmesan cheese is nicest for this dish. Stale cheese spoils it. Wash the macaroni. Put it into fast-boiling water and keep boiling until very tender. Drain off the water and replace it with the 1/2 pint of milk. Bring to the boil and stir in the flour mixed to a thin paste with cold milk or water. Simmer for 5 minutes. Grate the cheese finely. Butter a shallow pie-dish. Put the thickened milk and macaroni in alternate layers with the grated cheese. Dust each layer with pepper, if liked. Top with grated cheese. Put some small pieces of butter on top of the grated cheese. Put in a very hot oven until nicely browned.
Boil the macaroni in the oyster liquor or in weak stock till quite soft. Rub a little butter on a dish, cut the macaroni into pieces two inches long and lay it at the bottom. On this place the oysters, and season them with cayenne, salt, and a little lemon juice or nutmeg. Pour over the milk or sauce, cover with bread crumbs, and brown it in a quick oven. A few little pieces of butter laid on top of the crumbs make a richer dish. It must be served very hot.
To 4 qts. water allow 1 pint lentils, or rather less than 1 pint haricots. In addition allow 1 carrot, 1 turnip, 1 onion, and 1/4 head of celery. Clean apple peelings and cores, and any fresh vegetable cuttings may also be added with advantage. For white stock, use the white haricot beans, rice, or macaroni in place of lentils or brown haricots. Soak the pulse overnight, and simmer with the vegetables for 4 hours. Any stock not used should be emptied out of the stock pot, and boiled up afresh each day.
One-and-half lbs. "Nutton," [Footnote: A very fine Nut Meat, put up by R. Winter, City Arcades, Birmingham.] cut in dice, 1/2 lb. tomatoes, 1/4 lb. cooked macaroni, 1-1/2 lbs. cooked potatoes, sliced. Dust with pepper and salt, pour in stock to within 1/2 inch of top; cover with good whole-meal crust, made with Winter's cooking "Nutbut"; bake.
3 oz. of macaroni, 2 breakfastcupfuls of Allinson breadcrumbs, 2 onions, chopped very fine, 2 breakfastcupfuls of tinned tomatoes, 3 eggs, well beaten, 3 oz. of butter, 1 dessertspoonful of curry, salt to taste. Boil the macaroni until tender, and cut it up into pieces 1 inch long; fry the onion brown in the butter, mix the breadcrumbs with the tomatoes, add the eggs, curry, onion and salt, and mix all this with the macaroni; turn the mixture into a pie-dish, and bake the pie for 1 hour.
Prepare a rich "Chicken Fricassee" (recipe for which you will find among poultry recipes), but have a little more gravy than usual. Boil some noodles or macaroni in salted water, drain, let cold water run through them, shake them well and boil up once with chicken. Serve together on a large platter.
