It may be made of beef-steaks, or
mutton and beef mixed.
MACARONI, DRESSED SWEET.--Boil 2 ozs. in a pint of milk, with a bit of
lemon peel, and a good bit of cinnamon, till the pipes are swelled to
their utmost size without breaking. Lay them on a custard-dish, and
pour a custard over them hot. Serve cold.
MACARONI, AS USUALLY SERVED.--Boil it in milk, or a weak veal broth,
flavored with salt. When tender, put it into a dish without the
liquor, with bits of butter and grated cheese, and over the top grate
more, and put a little more butter. Put the dish into a Dutch oven, a
quarter of an hour, and do not let the top become hard.
OMELET.--Six eggs beaten separately, beaten hard, two teaspoons of
corn starch, two tablespoons milk, whites of eggs, put in slow at
last. Fry in butter.
RUMBLED EGGS.--This is very convenient for invalids, or a light dish
for supper. Beat up three eggs with two ounces of fresh butter, or
well-washed salt butter; add a teaspoonful of cream or new milk. Put
all in a saucepan and keep stirring it over the fire for nearly five
minutes, until it rises up like scuffle, when it should be immediately
dished on buttered toast.
POACHED EGGS.--Break an egg into a cup, and put it gently into boiling
water; and when the white looks quite set, which will be in about
three or four minutes, take it up with an egg slice, and lay it on
toast and butter, or spinach. Serve them hot; if fresh laid, they will
poach well, without breaking.
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