pot. Pour over it one teaspoonful of olive oil✪ Frijoles and simmer until needed. If you cook
the beans rather dry and let them get cold, you can cover spoonfuls w^ith batter and fry
in hot lard.
ITALIAN MACARONI, SPAGHETTI, TAGLIARINI, ARIGATI,
ETC. — Have a large saucepan full of well-salted boiling water ; add one-half pound
of macaroni, spaghetti, tagliarini, lasagna, or any other paste, in unbroken lengths, and let
it boil until tender. When it is cooked take it out and drain in a colander, then pour
the mushroom sauce (see next page) over it, heat with two ounces grated Parmesan
cheese✪ Italian Macaroni, Spaghetti, Tagliarini, Arigati, etc., and mix with two forks.
POLENTA — Melt a large spoonful of butter in one quart of boiling water.
Wet one pint of cornmeal with a very little cold water, add one spoonful of salt✪ Polenta, then
stir in slowly the boiling water. Bring it to a boil stirring continuously until the meal is
cooked and has lost its raw taste. It should be thick enough to make into a ball.
Lay aside to cool ; when quite cold cut into thin slices and put a layer on the bottom of
a pudding-dish, dot it with butter and thin slices of cheese, then more mush, cheese and
butter until the dish is full ; have the last layer cheese, and bake in a quick oven from
twenty to thirty minutes.
RED LARD OR COLOR — Heat one pound of lard until it stops fizzing and
then drop in three large dried red peppers, and cook till crisp. Take them out, crush
well and add to three tomatoes which have been cooking in a little water✪ Red Lard or Color. Stir this mix-
ture into the lard and boil, then strain into a glass jar and cover tightly. Use a spoonful
of the color to flavor and color stews, gravies, etc.
RICE A LA MILANAISE — Wash a half pound of rice thoroughly
and boil until tender in a quart of boiling water salted. When it has swelled
well pour off the water, and drain. Brown in one-fourth pound of butter,
one chopped onion and add a little salt, cayenne pepper, the rice, and a
quarter of a pound of grated cheese✪ Rice a la Milanese, mixing together with twa forks.
jEacatoni. a^ice, €tc.
Pour in a buttered mold and bake in the oven for a quarter of an hour; turn out on a
platter and garnish with poached or fried eggs.
MUSHROOM SAUCE — Put one ounce of dried mushrooms to soak in a
cupful of boiling water and let stand for an hour ; then take a frying-pan and place in it
about two ounces of onion chopped up with a little parsley and hry in four tablespoon-
fuls of olive oil for about two minutes. Having done this take the mushrooms and press
the water out of them, chop them with a knife, add them to the onion and fry for another
minute ; then add water in which the mushrooms were soaked, a little tomato sauce,
salt, pepper and spices✪ Mushroom Sauce, and let the whole boil slowly for half an hour.
High living
1904Page 21 · 7 recipe records on this page
Presented as published in 1904. 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
pot. Pour over it one teaspoonful of olive oil and simmer until needed. If you cook the beans rather dry and let them get cold, you can cover spoonfuls with batter and fry in hot lard.
ITALIAN MACARONI, SPAGHETTI, TAGLIARINI, ARIGATI, ETC. — Have a large saucepan full of well-salted boiling water ; add one-half pound of macaroni, spaghetti, tagliarini, lasagna, or any other paste, in unbroken lengths, and let it boil until tender. When it is cooked take it out and drain in a colander, then pour the mushroom sauce (see next page) over it, heat with two ounces grated Parmesan cheese, and mix with two forks.
POLENTA — Melt a large spoonful of butter in one quart of boiling water. Wet one pint of cornmeal with a very little cold water, add one spoonful of salt, then stir in slowly the boiling water. Bring it to a boil stirring continuously until the meal is cooked and has lost its raw taste. It should be thick enough to make into a ball. Lay aside to cool ; when quite cold cut into thin slices and put a layer on the bottom of a pudding-dish, dot it with butter and thin slices of cheese, then more mush, cheese and butter until the dish is full ; have the last layer cheese, and bake in a quick oven from twenty to thirty minutes.
RED LARD OR COLOR — Heat one pound of lard until it stops fizzing and then drop in three large dried red peppers, and cook till crisp. Take them out, crush well and add to three tomatoes which have been cooking in a little water. Stir this mixture into the lard and boil, then strain into a glass jar and cover tightly. Use a spoonful of the color to flavor and color stews, gravies, etc.
RICE A LA MILANAISE — Wash a half pound of rice thoroughly
and boil until tender in a quart of boiling water salted. When it has swelled
well pour off the water, and drain. Brown in one-fourth pound of butter,
one chopped onion and add a little salt, cayenne pepper, the rice, and a
quarter of a pound of grated cheese, mixing together with two forks.
jEacatoni. a^ice, €tc.
Pour in a buttered mold and bake in the oven for a quarter of an hour; turn out on a platter and garnish with poached or fried eggs.
MUSHROOM SAUCE — Put one ounce of dried mushrooms to soak in a cupful of boiling water and let stand for an hour ; then take a frying-pan and place in it about two ounces of onion chopped up with a little parsley and hry in four tablespoonfuls of olive oil for about two minutes. Having done this take the mushrooms and press the water out of them, chop them with a knife, add them to the onion and fry for another minute ; then add water in which the mushrooms were soaked, a little tomato sauce, salt, pepper and spices, and let the whole boil slowly for half an hour.
Records on this page
FrijolesItalian Macaroni, Spaghetti, Tagliarini, Arigati, etc.PolentaRed Lard or ColorRice a la MilaneseRice a la MilaneseMushroom Sauce