1/2 cup cream 1/2 teaspoon salt
1/3 cup macaroni broken into one-inch lengths
I cup green peas
Cook the macaroni in boiling salted water. Drain, and pour over it a dash of cold water. Drain again and add to it the cream, salt and green peas, freshly cooked or canned, from which the liquid has been drained. Heat, and cook for five to ten minutes over the flame.
6 ounces macaroni 1 ounce of butter
1 pint of milk
A little grated nutmeg
Break the macaroni into small pieces, and throw into boiling water, and keep it boiling for half an hour, drain it well, and return to the saucepan, add the milk, butter and nutmeg, and let it simmer gently for fifteen minutes. Turn into a buttered pie dish, and bake until firm - about half an hour.
Boil the macaroni until it is tender, and pour the following sauce over it: Chop four onions and cook until tender in one tablespoon of butter, add one-half cup of chopped apples, and cook until these are well mixed; then add a tablespoon of curry powder, one-fourth teaspoon of mustard, a teaspoon of vinegar, one tablespoon of flour, salt and paprika, one tablespoon of olive oil and a pint of milk and water mixed. Boil until it is thick, and strain.
1/4 pound carrots
1 large apple
1 tablespoon flour
3 teaspoons curry powder
2 ounces butter
1 teaspoon chutney
1 teaspoon lemon juice
1 onion 3 potatoes
4 ounces macaroni
1 pint boiling water 1/4 pound mushrooms
Cut the mushrooms, the vegetables, and the apple into small pieces, and fry in two ounces of butter. Mix the flour, chutney and curry powder together and sprinkle over the vegetables; add the lemon juice and stir over the fire for a few seconds, then add the boiling water and the macaroni which has been broken and boiled in salted water until tender. Mix well together and cook in a double saucepan for two hours. Serve with boiled rice.