Sage cheese, I/2 pound.
Chopped ham, % pound,
Onion, chopped fine, 1,
Butter, 1 tablespoon.
Sour milk, or cream, 1 pint✪ Macaroni (Prance).
105
MACARONI AROUND-THE-WORLD COOK BOOK
After the macaroni has been boiled, place it in a deep dish,
and add to it, the ham, cheese, onion, butter, and cream.
Then bake for 45 minutes.
AMERICA
Macaroni, % cup,
Grated cheese, % cup,
Melted butter, 1 tablespoon,
Flour, 2 tablespoons,
Hot milk, 1 pint,
Salt and pepper.
Paste for above
Melted butter, % cup.
Rolled cracker-crumbs, % cup,
Grated cheese, % cup. ✪ Macaroni (America)
Cook the macaroni in boiling salted water until tender.
Drain, and blanch. Put it into a baking-dish and sprinkle
with the grated cheese.
For the sauce, melt the butter in a double boiler, and
slowly add the flour, milk, and salt and pepper. Stir con-
stantly while making this sauce, until it is a smooth gravy,
and then pour it over the macaroni and cheese.
Over the top of this the following paste should be spread:
Mix together, one-third of a cup of butter, melted, two-
thirds of a cup of rolled cracker-crumbs, and one-third of a
cup of grated cheese. When this paste has been made and
spread over the macaroni and cheese, place all in the oven
and bake until brown.
106
VEGETABLES
Great difference in result may be obtained in cooking vege-
tables, according to the method employed in preparing them.
When cooking such vegetables as cabbage, sprouts, sea-
kale, lettuce, spinach, cauliflower, etc., they should be
*' blanched,*' by either soaking in hot water for from 10 to
15 minutes, or scalded by a short but rapid boiling. This
is in some cases for the purpose of whitening thera, and in
others for the purpose of making them firmer.
The best results will be obtained by combining the two
methods, first soaking the vegetables in salted water for
from 10 to 15 minutes, and then quickly boiling for 2 minutes
in fresh water. Next drain as completely as possible, and
then cook in fresh water, to which, in the case of such vege-
tables as spinach, etc., where it is desired to preserve the
color of the greens, a pinch of soda has been added. Other-
wise, as with cauliflower, etc., do not add soda.
Keep covered while cooking, as this retains the strength
of the juices. Take care not to overcook, as that is liable to
make the vegetables too soft, and certainly less tasteful.
Strain off the water as soon as the vegetables have been
cooked. Leaving them in the water makes them soggy and
tasteless.
After draining, which should be done as completely as
possible, a little butter, or a spoonful of cream may be
added, which will moisten and make them more palatable.
Then place the pot, covered, where it will keep warm until
required.
The water drained off should be saved. It has often been
107
VEGETABLES AROUND-THE-WORLD COOK BOOK
remarked that a French family can live upon what an
American family wastes; or, as some one has more aptly
stated it, ' * the cook can throw more out of the kitchen window
with a spoon, than the housekeeper can throw into the cellar
with a shovel/'
In France, when vegetables are boiled, the water is not
thrown away, but is saved, and later used for '*maigre" soups,
and for stock when cooking other vegetables.
TIMES FOR COOKING VEGETABLES
Page 37 · 2 recipe records on this page
Presented as published in 1913. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Sage cheese, I/2 pound. Chopped ham, % pound, Onion, chopped fine, 1, Butter, 1 tablespoon. Sour milk, or cream, 1 pint.
After the macaroni has been boiled, place it in a deep dish, and add to it, the ham, cheese, onion, butter, and cream. Then bake for 45 minutes.
AMERICA
Macaroni, % cup, Grated cheese, % cup, Melted butter, 1 tablespoon, Flour, 2 tablespoons, Hot milk, 1 pint, Salt and pepper.
Paste for above Melted butter, % cup. Rolled cracker-crumbs, % cup, Grated cheese, % cup.
Cook the macaroni in boiling salted water until tender. Drain, and blanch. Put it into a baking-dish and sprinkle with the grated cheese.
For the sauce, melt the butter in a double boiler, and slowly add the flour, milk, and salt and pepper. Stir constantly while making this sauce, until it is a smooth gravy, and then pour it over the macaroni and cheese.
Over the top of this the following paste should be spread:
Mix together, one-third of a cup of butter, melted, two-thirds of a cup of rolled cracker-crumbs, and one-third of a cup of grated cheese. When this paste has been made and spread over the macaroni and cheese, place all in the oven and bake until brown.
VEGETABLES
Great difference in result may be obtained in cooking vegetables, according to the method employed in preparing them.
When cooking such vegetables as cabbage, sprouts, seakale, lettuce, spinach, cauliflower, etc., they should be *' blanched,*' by either soaking in hot water for from 10 to 15 minutes, or scalded by a short but rapid boiling. This is in some cases for the purpose of whitening them, and in others for the purpose of making them firmer.
The best results will be obtained by combining the two methods, first soaking the vegetables in salted water for from 10 to 15 minutes, and then quickly boiling for 2 minutes in fresh water. Next drain as completely as possible, and then cook in fresh water, to which, in the case of such vegetables as spinach, etc., where it is desired to preserve the color of the greens, a pinch of soda has been added. Otherwise, as with cauliflower, etc., do not add soda.
Keep covered while cooking, as this retains the strength of the juices. Take care not to overcook, as that is liable to make the vegetables too soft, and certainly less tasteful. Strain off the water as soon as the vegetables have been cooked. Leaving them in the water makes them soggy and tasteless.
After draining, which should be done as completely as possible, a little butter, or a spoonful of cream may be added, which will moisten and make them more palatable. Then place the pot, covered, where it will keep warm until required.
The water drained off should be saved. It has often been
remarked that a French family can live upon what an American family wastes; or, as some one has more aptly stated it, "the cook can throw more out of the kitchen window with a spoon, than the housekeeper can throw into the cellar with a shovel/"
In France, when vegetables are boiled, the water is not thrown away, but is saved, and later used for '*maigre" soups, and for stock when cooking other vegetables.
TIMES FOR COOKING VEGETABLES
Records on this page
Macaroni (Prance)Macaroni (America)