½ lb. of macaroni 3 qts. of water 1 tbsp. of salt 2 lbs. of boiled fish ¼ lb. of grated Parmesan cheese ½ pt. white wine 1 tbsp. of flour 1 pt. of cream or milk 2 tbsps. of lemon juice Salt to taste 1 pinch of pepper ½ cup sliced champignons ¼ lb. of butter Preparation: The macaroni is broken into inch pieces and boiled in 3 qts. of salt water. The fish is cleaned, dressed and boiled in salt water, then the skin and bones are taken out and the fish cut into small pieces. Butter a baking dish, put in a layer of macaroni, then fish and Parmesan cheese and champignons, sprinkled with white wine. Repeat this 3 times, the last layer being macaroni. A dressing is made of ⅛ lb. of melted butter into which the flour, cream or milk, lemon juice, salt and pepper are stirred, this poured over the macaroni, the ⅛ lb. of butter cut in small pieces, sprinkled over the top and baked in the oven to a nice color. No. 56—MACARONI PUDDING. Quantity for 6 Persons. ½ lb. of macaroni 3 qts. of water, for cooking 1 tbsp. of salt Scant ¼ lb. of butter ⅛ lb. of grated Parmesan cheese 4 eggs ½ pt. of cream 1 pinch of pepper and one of salt Preparation: The macaroni is broken into 1 inch pieces, cooked in 3 qts. of salt water, and drained. Cream the butter, stir in the yolks of eggs, cheese, salt, pepper and macaroni. Beat the whites of eggs and add, stirring lightly. Put into a buttered baking dish or casserole, which has been strewn with bread crumbs, cover well, set in a steamer over a kettle of boiling water and cook 1 hour. Serve with a truffle or brown butter dressing and turn pudding out on a platter. No. 57—MUFFINS. Quantity for 6 Persons. ½ pt. of flour ½ pt. of corn meal ⅓ cup of sugar ½ pt. of milk 2 tbsps. of melted butter 2 tsps. of baking powder 2 eggs Preparation: Flour, corn meal, sugar, eggs, milk and melted butter are mixed to a smooth batter, the baking powder added, then small muffin tins buttered and filled with dough. Bake 20 minutes. No. 58—CHOCOLATE PIE WITH WHIPPED CREAM. Quantity for 6 Persons. ¼ lb. of butter ½ glass water 1½ cups of flour For the Filling. ¼ lb. of sugar ¼ lb. grated sweet chocolate ¼ cup of water 1 tsp. vanilla 3 eggs For the Frosting. Whipped cream Preparation: The pie crust is made as given under No. 16. For the filling, cook the chocolate 5 minutes with the water, sugar and vanilla, stirring constantly, remove from the stove and stir in the yolks of eggs and the beaten whites. This mixture is poured into the baked pie crust and put back into the oven to thicken. When cold, cover with whipped cream mixed with sugar and vanilla. CHAPTER 16. SAUCES. FRUIT.