Roman Pie

Boil 4 ozs. macaroni and drain.  Butter a pie-dish and put in half the macaroni.  Scald 4 or 5 tomatoes in boiling water for a few minutes, when the skin will come off easily.  Boil 2 eggs hard and slice.  Have 2 ozs. cheese grated, and sprinkle half of it over the macaroni, then put half of the eggs and half the tomatoes.  Season with salt, pepper, and a little grated onion (I keep an old grater for the purpose).  Take 8 or 10 medium-sized flap mushrooms, if to be had, clean and trim, removing the stalks.  Add a layer of them, and repeat as before, but put the mushrooms before the tomatoes.  Cover the top thickly with bread-crumbs.  Make a stock with the trimmings of mushrooms and tomatoes.  Put dessertspoonful butter in saucepan, stir in half teaspoon flour, same of made mustard, and perhaps a little ketchup.  Add the stock—­there should be about a teacupful—­stir till it boils, and pour equally over the pie.  Dot over with bits of butter, and bake one hour in fairly brisk oven.

In case this pie may be voted rather elaborate by some, I may say that it is excellent with several of the items left out.  The eggs, mushrooms, cheese—­any one of these, or all three may be dispensed with, and what may be lost in richness and flavour will be compensated in delicacy and digestibility.  Any of this pie that is left over may be made into cutlets, so that one can have a second dish with little extra trouble.

NOTE.—­When fresh tomatoes are not to be had tinned ones will do.

Tomato and Rice Pie.

Wash well a teacupful good rice—­Patna is best for this dish as it does not become so pulpy as the Carolina—­and put on with cold water to cover and a little salt.  Allow to cook slowly till it has absorbed all the water.  Add a little more if too dry, but do not stir.  Peel 1 lb. tomatoes, cut in 1/2 inch slices and put a layer in buttered pie-dish.  Put in the rice—­or as much of it as wanted—­sprinkle with curry and seasoning to taste.  Put rest of tomatoes on top, more seasoning, and layer of bread-crumbs.  Put plenty of butter on top and bake 3/4 hour.

Note.—­Tinned tomatoes may be used when fresh ones are not at hand.  Any of the dishes with tomatoes, rice, &c., may have grated cheese or hard-boiled eggs added at discretion, and in this way the several dishes may be varied and adapted to suit different tastes and requirements.

Casserole of Rice.

Wash well 6 ozs. whole rice and drain.  Melt in saucepan 2 ozs. butter or 1-1/2 ozs.  Nut Butter.  Put in rice with as much white stock or water as will cover it, a little salt, pinch mace if liked, and allow to simmer very slowly or steam in double boiler till quite soft.  Stir well, and if too stiff add a little more water, but it must not be ‘sloppy.’  Beat well till quite smooth and set aside to cool.  Butter plain mould and line with rice nearly an inch thick.  Fill in with any savoury materials, such as tomatoes, mushrooms, onions, celery, fried slices of carrot, lentils, &c.  An hour before dinner cover with buttered paper and steam.  Turn out on hot dish, cut a round off the top, and either serve as it is with garnish and sauce, or brush over with beaten egg, sprinkle with fine crumbs, and brown in brisk oven.