The Cooking Manual of Practical Directions for Economical Every-Day Cookery

of cold water from the faucet through it, and lay it in a pan of cold water until you are ready to use it. Put into a sauce-pan one gill of tomato sauce, one ounce of butter, and one gill of Spanish sauce, or any rich meat gravy free from fat, and stir until they are smoothly blended: put a half inch layer of _macaroni_ on the bottom of a dish, moisten it with four tablespoonfuls of the sauce, sprinkle over it half an ounce of the grated cheese; make three other layers like this, using all the _macaroni_, cheese, and sauce, and brown the _macaroni_ in a hot oven for about five minutes; serve it hot. 86. =Macaroni with Tomato Sauce.=--Boil half a pound of _spaghetti_ or _macaroni_ as directed in receipt No. 83, and lay it in cold water. Make a tomato sauce as follows, and dress the _macaroni_ with it, using only enough to moisten it, and sprinkling the top with half an ounce of grated cheese; serve it hot. 87. =Tomato Sauce.=--Boil together, for one hour, half a can of tomatoes, or six large, fresh ones, one gill of broth of any kind, one sprig of thyme, one sprig of parsley, three whole cloves, three peppercorns, and half an ounce of onion sliced; rub them through a sieve with a wooden spoon, and set the sauce to keep hot; mix together over the fire one ounce of butter, and half an ounce of flour, and when smooth, incorporate with the tomato sauce. 88. =Timbale of Macaroni.= (_A sweet dish._)--Boil half a pound of _macaroni_ of the largest size, in boiling water and salt for fifteen minutes; drain it in a colander, wash it well, lay by one quarter of it, and put the rest into a sauce-pan with one ounce of butter, one pint of milk or cream, four ounces of sugar, one teaspoonful of vanilla flavoring, and a saltspoonful of salt; simmer it gently while you line a well buttered three pint plain mould with the best pieces you have reserved, coiling them regularly in