Boil the macaroni in salted water until tender, then draw through a colander; take a deep earthen dish, using first macaroni, then oysters✪ Macaroni, with Oysters, alternating in this way until the dish is nearly filled. Sprinkle each layer 186 TWENTIETH CENTURY HOME COOK BOOK. of macaroni witli grated cheese before putting on the oysters. Bake until brown. This makes a verj' nice dish. MACARONI, WITH CHEESE. Throw into boiling water soine macaroni, with salt, let it boil gently until a little inore than half clone, then drain off all the water, place the macaroni in a saucepan with just milk enough to cover it, boil till done. Butter a deep dish, sprinkle the bottom with grated cheese, then a thin laj-er of macaroni, little white pepper, plenty of butter, sprinkle on more cheese, cover them with a thin layer of bread crumbs, brown in a quick oven • serve hot. MACARONI AND CHEESE. Put into a saucepan about half pound of macaroni, broken in pieces an inch in length, with water sufficient to boil tender, add a little salt✪ Macaroni, with Cheese; when done drain and put into a well-buttered dish in layers, with grated cheese sprinkled very liberally over each layer, using pepper, salt and but- ter. When the dish is full pour over one cup of sweet cream. Bake in a moderate oven about twenty-five minutes, and serve hot. Excellent. PUREE OF PEAS. Boil a quart of marrowfat peas in the usual manner, with mint, a few green onions, and a small bunch of parsley ; strain off the water, and pound the whole in a mortar; then put into a stewpan, add a little sugar, one spoonful of white sauce ; make it hot ; pass it through a sieve ; place in a stewpan and warm before using it ; mix in a small piece of glaze and a piece of fresh butter✪ Puree of Peas. PUREE OF SPINACH. Pick, wash and boil a small dish of spinach; refresh it m cold water; free it entirely from all water by squeezing it; pound in a mortar ; put into a saucepan with a ladleful of white sauce, little nutmeg, salt, and only a pinch of sugar; reduce the puree over a brisk fire to preserve its color; pass through a colander, then put into a stewpan just before using it to get warm, and add two spoonfuls fresh butter✪ Puree of Spinach and a small piece of glaze. VEGETABLES. 187 PUREE OF POTATOES. Peel, wash and cut seven or eight good potatoes into sUces, put them into a pan with two ounces of butter, some mignonette pepper, salt, and small quantity of nutmeg ; mix with them a pint of white broth, cover the pan and place on the fire to boil. By the time the broth is reduced the potatoes will be about done; then add a teacup of cream, then mash the potatoes on the fire, having them the consistency of mashed potatoes ; rub the pur(^e through a hair sieve on a dish, then put into a small stewpan ; before using add a s-poonful of butter✪ Puree of Potatoes. PUREE OF TOMATOES. Cut three ounces of nice raw ham into small pieces, put into a stewpan with three shallots, a bay leaf, a piece of th3'me, small blade of mace, and a few pepper corns ; to this put a piece of butter size of a walnut, frj^ all to- gether until a li^ht brown ; then squeeze one dozen ripe tomatoes and add a small teacup of white sauce ; reduce the purc^e on the fire, rub through a ver}^ fine sieve, and put into the stewpan, and when about ready to send to the table add to it a small piece of fresh butter, and a little glaze✪ Puree of Tomatoes PUREE OF ONIONS.

AI-modernized reading of the original text

Boil the macaroni in salted water until tender, then draw through a colander; take a deep earthen dish, using first macaroni, then oysters, alternating in this way until the dish is nearly filled. Sprinkle each layer of macaroni with grated cheese before putting on the oysters. Bake until brown. This makes a very nice dish. MACARONI, WITH CHEESE. Throw into boiling water some macaroni, with salt, let it boil gently until a little more than half done, then drain off all the water, place the macaroni in a saucepan with just milk enough to cover it, boil till done. Butter a deep dish, sprinkle the bottom with grated cheese, then a thin layer of macaroni, little white pepper, plenty of butter, sprinkle on more cheese, cover them with a thin layer of bread crumbs, brown in a quick oven; serve hot. MACARONI AND CHEESE. Put into a saucepan about half pound of macaroni, broken in pieces an inch in length, with water sufficient to boil tender, add a little salt; when done drain and put into a well-buttered dish in layers, with grated cheese sprinkled very liberally over each layer, using pepper, salt and butter. When the dish is full pour over one cup of sweet cream. Bake in a moderate oven about twenty-five minutes, and serve hot. Excellent. PUREE OF PEAS. Boil a quart of marrowfat peas in the usual manner, with mint, a few green onions, and a small bunch of parsley ; strain off the water, and pound the whole in a mortar; then put into a stewpan, add a little sugar, one spoonful of white sauce ; make it hot ; pass it through a sieve ; place in a stewpan and warm before using it ; mix in a small piece of glaze and a piece of fresh butter. PUREE OF SPINACH. Pick, wash and boil a small dish of spinach; refresh it m cold water; free it entirely from all water by squeezing it; pound in a mortar ; put into a saucepan with a ladleful of white sauce, little nutmeg, salt, and only a pinch of sugar; reduce the puree over a brisk fire to preserve its color; pass through a colander, then put into a stewpan just before using it to get warm, and add two spoonfuls fresh butter and a small piece of glaze. PUREE OF POTATOES. Peel, wash and cut seven or eight good potatoes into sUces, put them into a pan with two ounces of butter, some mignonette pepper, salt, and small quantity of nutmeg ; mix with them a pint of white broth, cover the pan and place on the fire to boil. By the time the broth is reduced the potatoes will be about done; then add a teacup of cream, then mash the potatoes on the fire, having them the consistency of mashed potatoes ; rub the puree through a hair sieve on a dish, then put into a small stewpan ; before using add a spoonful of butter. PUREE OF TOMATOES. Cut three ounces of nice raw ham into small pieces, put into a stewpan with three shallots, a bay leaf, a piece of thyme, small blade of mace, and a few pepper corns ; to this put a piece of butter size of a walnut, fry all together until a light brown ; then squeeze one dozen ripe tomatoes and add a small teacup of white sauce ; reduce the purc^e on the fire, rub through a very fine sieve, and put into the stewpan, and when about ready to send to the table add to it a small piece of fresh butter, and a little glaze PUREE OF ONIONS.

Records on this page

Macaroni, with OystersMacaroni, with CheeseMacaroni and CheesePuree of PeasPuree of PeasPuree of SpinachPuree of PotatoesPuree of Tomatoes

Twentieth century home cook book