ITALIAN MACARONI.— When the macaroni ha? been boiled
and strained, put it in a saucepan with pepper, a little butter, and
grated cheese. Set it on the fire, and keep stirring until the cheese
is all melted. Do not let it cook, as the cheese would turn oily. — '
Mrs. Jas. M. Northcott. 807 Forest Ave.. Wilmette. 111.
MEXICAN MACARONI.— Put 1 tablespoon of butter ✪ Baked Macaroni in a
saucepan, and when melted, stir into it ^4 a can of tomatoes. 1
small, sweet. gre>n pepper, seeded and chopped fine, 1 large onion,
chopped fine, and l4 a teaspoon salt. Cover, and let cook very
slowly for about 40 minutes. Then press through a coarse «ieve
and put in a double boiler to keep hot. Boil % oi z package of
macaroni for 20 minutes, drain, and pour over it the hot sauce. —
Mrs. D. E. Allen. 423 9th St, Wilmette. 111.
MACARONI PUDDING.— Yolks of five eggs, beaten with 4
tablespoons of powdered sugar, a tumbler of white wine. Boil
until thick, add 1 teaspoon vanilla✪ Macaroni Pudding, ^ lb. macaroni, arranged on
dish, pour over mixture and whites of beaten and sweetened eggs
over top. Dress with chopped almonds and citron on top, and set
in oven to brown. — Mrs. N. Williams. 4548 Prairie Ave.. Chicago.
111.
MACARONI OR SPAGHETTI WITH TOMATO SAUCE.
— Break the macaroni into inch lengths, or the spaghetti into 3-inch
lengths: or place the ends of spaghetti in hot water, and coil it as it
softens; cover with plenty of water, and boil until soft, about 45
minutes generallv being required. Stir often to prevent it sticking
to the kettle. Turn into a sieve and drain thoroughly. Place in-
the serving-dish, and cover with tomato sauce. Also serve grated
Parmesan cheese✪ Macaroni or Spaghetti with Tomato Sauce with it. This cheese may also be mixed in with
the tomato sauce. — Mrs. F. A. Lester, Essex Rd., Kenilworth, 111.
STEWED MACARONI AND CELERY.—^ lb. celery, 1 qt.
boiling water. 1 qt. milk, 2 oz. butter. 1 oz. flour. 1 pt. liquid in
which the macaroni and celery have been boiled. Break ^4 lb.
macaroni ✪ Stewed Macaroni and Celery into pieces about 2 inches long, and put it into 1 qt. of
boiling water, with a little salt. Cook for 20 minutes. Wash 2
COOK COUNTY COOK BOOK 429
bunches of celery, and cut it into pieces about 2 inches in length.
Put into the saucepan with the macaroni. Add 1 qt. milk, and cook
until the celery is tender — about Ij^ hrs. Strain. Make a sauce
with 2 ozs. of butter and 1 oz. of flour, and 1 pt. of the liquid. Sear
son, add the macaroni and celery, and serve. The liquid left over
should be used for soups and sauces. — Mrs. Arthur W. Allen, 1029
13th St., Wilmette, 111.
MACARONI AND TOMATO DISH.— Boil macaroni in salt-
ed water for 20 minutes, and drain. Have ready 1 cup of onions,
fried in gravy or butter, also J^ a cup of grated cheese. Put a
layer of macaroni in a greased dish, then a layer of cheese, anothejr
of macaroni, then fried onions, and 1 cup or more of tomatoes✪ Macaroni and Tomato Dish, if
they are not very juicy, then another layer of macaroni and cheese.
Sprinkle cracker or bread crumbs over the top, and bake in the
oven till a golden brown. — Mrs. D. E. Allen, 423 9th St., Wilmette,
111.
NUT DISHES
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Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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ITALIAN MACARONI.— When the macaroni ha? been boiled
and strained, put it in a saucepan with pepper, a little butter, and
grated cheese. Set it on the fire, and keep stirring until the cheese
is all melted. Do not let it cook, as the cheese would turn oily. — '
Mrs. Jas. M. Northcott. 807 Forest Ave.. Wilmette. 111.
MEXICAN MACARONI.— Put 1 tablespoon of butter in a
saucepan, and when melted, stir into it ^4 a can of tomatoes. 1
small, sweet. gre>n pepper, seeded and chopped fine, 1 large onion,
chopped fine, and l4 a teaspoon salt. Cover, and let cook very
slowly for about 40 minutes. Then press through a coarse «ieve
and put in a double boiler to keep hot. Boil % oi z package of
macaroni for 20 minutes, drain, and pour over it the hot sauce. —
Mrs. D. E. Allen. 423 9th St, Wilmette. 111.
MACARONI PUDDING.— Yolks of five eggs, beaten with 4
tablespoons of powdered sugar, a tumbler of white wine. Boil
until thick, add 1 teaspoon vanilla, ^ lb. macaroni, arranged on
dish, pour over mixture and whites of beaten and sweetened eggs
over top. Dress with chopped almonds and citron on top, and set
in oven to brown. — Mrs. N. Williams. 4548 Prairie Ave.. Chicago.
111.
MACARONI OR SPAGHETTI WITH TOMATO SAUCE.
— Break the macaroni into inch lengths, or the spaghetti into 3-inch
lengths: or place the ends of spaghetti in hot water, and coil it as it
softens; cover with plenty of water, and boil until soft, about 45
minutes generallv being required. Stir often to prevent it sticking
to the kettle. Turn into a sieve and drain thoroughly. Place in-
the serving-dish, and cover with tomato sauce. Also serve grated
Parmesan cheese with it. This cheese may also be mixed in with
the tomato sauce. — Mrs. F. A. Lester, Essex Rd., Kenilworth, 111.
STEWED MACARONI AND CELERY.—^ lb. celery, 1 qt.
boiling water. 1 qt. milk, 2 oz. butter. 1 oz. flour. 1 pt. liquid in
which the macaroni and celery have been boiled. Break ^4 lb.
macaroni into pieces about 2 inches long, and put it into 1 qt. of
boiling water, with a little salt. Cook for 20 minutes. Wash 2
COOK COUNTY COOK BOOK 429
bunches of celery, and cut it into pieces about 2 inches in length.
Put into the saucepan with the macaroni. Add 1 qt. milk, and cook
until the celery is tender — about Ij^ hrs. Strain. Make a sauce
with 2 ozs. of butter and 1 oz. of flour, and 1 pt. of the liquid. Sear
son, add the macaroni and celery, and serve. The liquid left over
should be used for soups and sauces. — Mrs. Arthur W. Allen, 1029
13th St., Wilmette, 111.
MACARONI AND TOMATO DISH.— Boil macaroni in salt-
ed water for 20 minutes, and drain. Have ready 1 cup of onions,
fried in gravy or butter, also J^ a cup of grated cheese. Put a
layer of macaroni in a greased dish, then a layer of cheese, anothejr
of macaroni, then fried onions, and 1 cup or more of tomatoes, if
they are not very juicy, then another layer of macaroni and cheese.
Sprinkle cracker or bread crumbs over the top, and bake in the
oven till a golden brown. — Mrs. D. E. Allen, 423 9th St., Wilmette,
111.
NUT DISHES