J tp salt 2 qt (8 c) boiling water
1 tb flour 1 tb salt
4 tp milk 1\ c white sauce
1 tb grated cheese f c grated cheese
i tp butter
1 tb buttered bread crumbs✪ Macaroni and Cheese
Utensils needed:
Saucepan teaspoon measuring cup grater
sieve tablespoon bowl baking dish
Work to be done:
1. Break the macaroni into inch pieces.
i. Cook in 1 c of boiling water for about 20 minutes.
3. Turn into a sieve and drain and then pour cold water over
them to keep the pieces from sticking together and becoming pasty .
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76 DOMESTIC SCIENCE
4. Make a white sauce according to directions given in Les-
son VII.
5. Butter the baking dish.
6. Put in this dish a layer of macaroni.
7. Sprinkle with grated cheese.
8. Repeat the layers.
9. Pour the white sauce over the layers.
10. Cover with the buttered bread crumbs (Lesson IX), and
bake until the crumbs are brown.
Principles :
Macaroni is a starchy food. In order to give it greater food
value, cheese, which is a tissue-building food, is combined with
it. The milk and butter also build tissue, while the butter
furnishes energy, so that this is a very nutritious dish.
Such dishes are called composite because of their being com-
posed of different kinds of foods.
Serving:
Macaroni should be served hot in the dish in which it is baked.
To protect the hands a napkin is usually wrapped about the
baking dish unless it be one especially made for this purpose
with an outer dish of silver.
Because this dish is nutritious and hearty, it makes a good
one for the main part of a luncheon.
Table manners:
Rule : Toothpicks should be used only in private.
Toothpicks, especially when made of wood, are doubtless
of great benefit to the teeth, but they should never be used in
public. Neither should the tongue search the mouth for scat-
tered particles of food. While this is undoubtedly nature's way
of cleansing the teeth, good manners dictate that this, like
other acts of the toilet, should be performed only in private.
Serving guests:
It is well to remember that one serves at the left if the guest
is to help himself from a given dish and at the right if the one
serving helps the guest to the food.
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CEREALS 77
What has been learned:
A composite dish has the value of the different foods in it,
hence may form the main part of a meal.
Additional Recipes
Macaroni with White Sauce
i c macaroni 1 tb salt
2 c boiling water 1} c white sauce
Cook the macaroni in boiling salted water 20 minutes or until soft.
Drain. Pour cold water over it. Make white sauce. Reheat macaroni
in white sauce.
Macaroni with Tomato Sauce
Mix } c boiled macaroni with a cup of tomato sauce. The addition of a
little onion to the tomato sauce gives a pleasing flavor. Add about ^ c
grated cheese, turn into a buttered baking dish, cover with buttered cracker
crumbs, and bake in hot oven until cnunbs are browned.
Baked Macaroni (1)
Take i lb. macaroni and boil till tender in a stew pan with a little water;
warm 1 tb butter in a pudding dish, and put in a layer of macaroni, then a
layer of cheese, grated or cut into small pieces; sprinkle with salt, pepper,
and small pieces of butter, then add another layer of macaroni and so on,
finishing off with cheese. Pour on rich milk or cream enough to come to
the top of the ingredients. Bake from 30 to 45 minutes.
Baked Macaroni (2)
Page 29 · 1 recipe record on this page
Presented as published in 1914. 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
J tp salt 2 qt (8 c) boiling water
1 tb flour 1 tb salt
4 tp milk 1\ c white sauce
1 tb grated cheese f c grated cheese
i tp butter
1 tb buttered bread crumbs Utensils needed:
Saucepan teaspoon measuring cup grater
sieve tablespoon bowl baking dish
Work to be done:
1. Break the macaroni into inch pieces.
i. Cook in 1 c of boiling water for about 20 minutes.
3. Turn into a sieve and drain and then pour cold water over them to keep the pieces from sticking together and becoming pasty.
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4. Make a white sauce according to directions given in Lesson VII.
5. Butter the baking dish.
6. Put in this dish a layer of macaroni.
7. Sprinkle with grated cheese.
8. Repeat the layers.
9. Pour the white sauce over the layers.
10. Cover with the buttered bread crumbs (Lesson IX), and bake until the crumbs are brown. Principles :
Macaroni is a starchy food. In order to give it greater food value, cheese, which is a tissue-building food, is combined with it. The milk and butter also build tissue, while the butter furnishes energy, so that this is a very nutritious dish.
Such dishes are called composite because of their being composed of different kinds of foods. Serving:
Macaroni should be served hot in the dish in which it is baked. To protect the hands a napkin is usually wrapped about the baking dish unless it be one especially made for this purpose with an outer dish of silver.
Because this dish is nutritious and hearty, it makes a good one for the main part of a luncheon. Table manners:
Rule : Toothpicks should be used only in private.
Toothpicks, especially when made of wood, are doubtless of great benefit to the teeth, but they should never be used in public. Neither should the tongue search the mouth for scattered particles of food. While this is undoubtedly nature's way of cleansing the teeth, good manners dictate that this, like other acts of the toilet, should be performed only in private. Serving guests:
It is well to remember that one serves at the left if the guest is to help himself from a given dish and at the right if the one serving helps the guest to the food.
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What has been learned:
A composite dish has the value of the different foods in it, hence may form the main part of a meal.
Additional Recipes
Macaroni with White Sauce
i c macaroni 1 tb salt
2 c boiling water 1} c white sauce
Cook the macaroni in boiling salted water 20 minutes or until soft. Drain. Pour cold water over it. Make white sauce. Reheat macaroni in white sauce.
Macaroni with Tomato Sauce
Mix } c boiled macaroni with a cup of tomato sauce. The addition of a little onion to the tomato sauce gives a pleasing flavor. Add about ^ c grated cheese, turn into a buttered baking dish, cover with buttered cracker crumbs, and bake in hot oven until crumbs are browned.
Baked Macaroni (1)
Take i lb. macaroni and boil till tender in a stew pan with a little water; warm 1 tb butter in a pudding dish, and put in a layer of macaroni, then a layer of cheese, grated or cut into small pieces; sprinkle with salt, pepper, and small pieces of butter, then add another layer of macaroni and so on, finishing off with cheese. Pour on rich milk or cream enough to come to the top of the ingredients. Bake from 30 to 45 minutes.
Baked Macaroni (2)
Records on this page
Macaroni and Cheese