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MACARONI AND CHEESE

(Cheese) - (The International Jewish Cook Book)







Break three ounces of macaroni--noodles or spaghetti answer equally
well--into small pieces, boil in rapidly boiling salted water; when
tender drain off the water and add half a pint of milk; cook slowly till
the macaroni has absorbed most of the milk. To half a pint of thick
white sauce add two ounces of grated cheese and mix with the macaroni;
last of all add two well-beaten eggs. Butter a pudding mold, sprinkle it
with browned bread crumbs and pour in the macaroni mixture; steam gently
for about half an hour, turn out and fill the centre with stewed
tomatoes and mushrooms.

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BAKED MACARONI AND CHEESE

Put 2 cups or 1/2 pound of macaroni (either the long sticks broken in
pieces or the "elbow" macaroni, as preferred) in a kettle holding
several quarts of rapidly boiling, salted water, and cook about 25
minutes, or until tender. Drain in a colander and allow cold water to
run over it for several seconds. This prevents the macaroni sticking
together. Place the macaroni in a buttered baking dish and pour over a
hot "cream sauce" composed of 1 cup of milk and 1 cup of water, 2
tablespoonfuls of flour, 2 even tablespoonfuls of butter and a pinch
of salt. (Too much salt is apt to curdle the milk.) Spread over the
top of macaroni about 3 tablespoonfuls of grated cheese, or, if
preferred, sprinkle over the top 3 tablespoonfuls of well-seasoned
dried bread crumbs and small bits of butter. Stand the bake-dish
containing the macaroni in a hot oven ten or fifteen minutes, until
lightly browned on top. Serve hot in the dish in which it was baked.
Stewed tomatoes are a nice accompaniment to this dish. Double the
quantity of macaroni may be cooked at one time and a part of it kept
on ice; the following day serve in tomato sauce, thus utilizing any
left-over tomatoes.
The macaroni may be cooked while the housewife is using the range,
early in the morning. Drain the macaroni in a colander and stand aside
in a cool place. It may be quickly prepared for six o'clock dinner by
pouring over a hot cream sauce and grated cheese and quickly browning
in the oven.
Or the macaroni, when cooked tender in salt water, may be quickly
served by pouring over it a hot cream sauce, before the macaroni has
become cold. Serve at once.
Housewives should be particular when buying macaroni to get a brand
made from good flour.

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MACARONI AND CHEESE SALAD

1/4 lb. Macaroni--2 1/2d.

1/4 lb. Cheese--1 1/2d.

1 teaspoonful French Mustard

3 tablespoonsful Oil--1d.

3 tablespoonsful Vinegar--1/2d.

1/2 Head of Celery--1/2d.

1/2 Lettuce--1/2d.

Total Cost--6 1/2 d.

Boil the macaroni, or use any cold that may be in the larder. Cut it
into pieces about three inches long, cut the cheese into very thin
slices, and cut the celery into very small pieces. Lay these
alternately in a bowl with some shredded lettuce. Make a dressing of
the mustard, oil, and vinegar, and pour it over. Garnish with a little
beetroot, and serve.

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Macaroni And Cheese

MISS H. BARCLAY.



Boil quarter of a pound of macaroni in water, for half an hour, cool and

chop. Make a sauce of one tablespoonful butter, one dessertspoon of

flour, half pint milk, one teaspoonful of mustard. Boil one minute; mix

all together with three ounces of grated cheese. Put in a shallow dish

sprinkling top with cheese. Bake a golden brown and garnish with toast.









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