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Cereals and Flour Paste: Break
Break half a pound of macaroni into inch lengths and boil in salted water until tender. Drain, and put a layer of the macaroni in the bottom of a greased pudding dish, sprinkle with pepper, salt, onion juice, and grated cheese. Cover all with a layer of stewed and strained tomatoes that have been previously seasoned to taste. On these goes another layer of macaroni, and so on till the dish is full. The topmost layer must be of tomatoes sprinkled with crumbs and good-sized bits of butter. Set in hot oven, covered, for twenty minutes, then bake, uncovered, until the crumbs are brown. MARION HARLAND.
Spaghetti with Cheese. pound spaghetti, cupful Swiss cheese, 3 tablespoonfuls melted butter, Dash McIlhenny's Tabasco Sauce. a Break the spaghetti into bits and boil in salted water. Grate the cheese and turn into a saucepan with the butter. Stir well, add the hot spaghetti; just long enough to melt the cheese; add tabasco, and serve very hot.
Spaghetti with Chicken. package spaghetti, 2 cupfuls chicken stock, 1 tablespoonful flour, 1 tablespoonful butter, 1 cupful cold chicken, 1 egg.
Boil the spaghetti until tender; drain, drop in cold water, and drain again. Cut into half-inch pieces.
CEREALS AND FLOUR PASTE Thicken the stock with flour and butter. Stir in the chicken chopped fine and macaroni. Beat in the egg, whipped, remove from the fire, season to taste, turn into a buttered dish, sprinkle crumbs over the top, and bake half an hour.
Spaghetti Piquante. pound spaghetti, 1 teaspoonful butter, 1 teaspoonful flour, 2 cupfuls beef stock, \ 4 tablespoonfuls tomato catsup, 6 drops Sauce, McIlhenny's Tabasco 1 teaspoonful kitchen bouquet, Pinch salt, Dash paprika.
Break spaghetti into small bits.
Boil until tender, in salted water.
Drain and keep hot while you make the following sauce: Cook together the butter and flour; when blended pour the stock and stir until smooth, then add the catsup, tabasco, kitchen bouquet, salt, and paprika. Turn the spaghetti into this sauce, stir and pour the mixture into a dish.
Sprinkle buttered crumbs and grated cheese over the top, and bake till brown.
Entrades (Mexican recipe). 1 cupful olive oil, 2 tablespoonfuls butter, 2 green onions, 1 spray parsley, 1 stalk celery, 1 leek, + garlic, 1 green pepper, 1 teaspoonful salt, 1 tablespoonful Spanish sausage, cupful stock, package macaroni, Edam cheese.
Make a sauce of olive oil and butter heated together; in this fry the onion, parsley, celery, leek, garlic, pepper, all chopped fine. Season with salt and the sausage. After it is well cooked down, add the stock. Boil the macaroni until tender, then plunge in cold water to blanch.
Place on a large platter, strain the hot sauce over it, and cover the top with grated cheese.-MAY E. SOUTH- WORTH.
Baked Macaroni. pound macaroni, 1 quart stock, 1 tablespoonful butter.
Break the macaroni into inch lengths. Boil till tender in stock.
Drain, put the macaroni in a dish; pour over it½ cupful stock in which it was cooked, add the butter, in small pieces, here and there through it. Sift over it fine bread crumbs and grated cheese. Dot with bits of butter and brown.
Oatmeal. teaspoonful salt, 1 cupful oatmeal, 4 cupfuls water.
Put the boiling water in a granite pan, salt it, then scatter in the oatmeal. Allow it to cook six minutes, stirring steadily. Into the fireless cooker saucepan set the oatmeal dish, cover with a plate, and pour in boiling water to surround it till it almost reaches the top of dish. Cover, set on the stove and let the water boil five minutes, then place in the fireless cooker and leave there for five hours, or if required for breakfast, till morning. If it is not quite hot enough, set the cooker saucepan on the stove and let the water in the other vessel boil for a few minutes; then serve.
Quaker Oats. 2½ cupfuls boiling water, 1 teaspoonful salt, 1 cupful Quaker oats.
Cook in exactly the same way as oatmeal.
Cream of Wheat.
MRS, CURTIS'S COOKBOOK 21 cupfuls water, ½ teaspoonful salt, cupful cream of wheat.
Prepare after the same fashion as oatmeal, and give four hours in the fireless cooker.
Cracked Wheat. 4 cupfuls cold water, 1 cupful cracked wheat, 1 teaspoonful salt.
Pour the cold water over the wheat and let it stand six hours. Put it in a granite pan as used for oatmeal and set it on an asbestos mat over the fire, allowing it to cook and swell for two hours, stirring occasionally. Cover closely, set into the fireless-cooker saucepan, pour boiling water around it, let it boil up, then put into the cooker and allow it to stand over night.
Indian Meal. 3½ cupfuls water, 1 teaspoonful salt, 1 cupful cornmeal.
Bring the water to a boil, stir the meal slowly into it, being careful that it does not lump. Boil half an hour, stirring frequently, set into the saucepan of cooker with water around it and leave it over night.
Fine Hominy. 4 cupfuls water, 1 cupful hominy, 1 teaspoonful salt.
Treat this cereal in the same fashion as others, leaving in the cooker over night.