1 pound tomatoes
1 ounce butter
1 Parmesan cheese
1 pint of salad oil
Pepper and salt to taste
Break the macaroni into one-inch lengths, and throw it into plenty of boiling water. Scald the onion, and stick a few cloves into it, add to the macaroni, and boil quickly until the macaroni is cooked but not broken. Pour off the water, and drain well. Have ready a batter made of milk and flour, made by putting the flour into a basin and adding the milk slowly, stirring all the time, till half of it is used; then beat the batter well till bubbles form on top. Add the rest of the milk, and let it stand till the macaroni is cooked; this makes the batter lighter. Cut the tomatoes in halves, and put them on a buttered baking tin in a moderate oven, with the rest of the ounce of butter in small bits on the top of them. Bake till just tender, but not broken. Make the salad oil very hot in the saucepan. When the macaroni is drained from the water, throw four or five bits of it into the hot oil. If it browns quickly, put in the other bits, and fry a light brown. Lift out of the oil, drain on white paper, reheat the oil, and continue to dip in batter, and fry in oil all the rest of the macaroni. Put the tomatoes in a ring, round a deep fire-proof dish. Heap the fried macaroni in the center. Put a border of the grated cheese round the outside edge of the ring of tomatoes. Make very hot in the oven. Serve at once in the dish in which it was baked.
3 ounces pipe macaroni 2 ounces grated cheese
1 tablespoon chopped parsley 1/2 pint milk
Pepper and salt to taste
Break the macaroni into very small pieces, and throw it into the boiling milk, and let it boil for three-quarters of an hour or until it is tender; add the grated cheese, chopped parsley and pepper, and allow it to simmer ten minutes longer. Add flour to bind, mix well, and turn into a flat or shallow dish. When cold form into cakes, any shape desired, and sprinkle over the bread crumbs, frying in boiling oil.
4 ounces of macaroni 4 ounces grated cheese
1/2 pint milk 1 ounce butter
Break the macaroni into two-inch lengths, and throw it into plenty of fast boiling water, and let it boil quickly for half an hour. Now drain it, and add the milk to it, and a little pepper, bring it to the boiling point quickly, and then let it simmer gently for another half hour. The macaroni should be perfectly tender, but unbroken, and the cheese and butter may now be added, stirring the contents of the saucepan constantly - one way - until the whole of the cheese is melted and thoroughly mixed with the macaroni. Turn it out on a dish, and serve hot as possible. Another way of serving the macaroni makes a prettier dish: Instead of adding the cheese and butter to the macaroni in the saucepan, a layer of the macaroni may be put on the bottom of a well-buttered French baking dish, and part of the cheese scattered over it; then the rest of the macaroni must be put over the cheese, and the remainder of the cheese used as before. The top should be covered with fine bread crumbs, and the butter taken and broken up in bits, and placed over the top. This dish should now be placed in a hot oven, and quickly browned.
It is necessary to stir the macaroni occasionally when boiling quickly in the water, and after the milk has been added, it must be stirred frequently, or it will stick to the pan and spoil.