Italian JBalls. — Boil together tablespoon butter ai^ eight of
water, add pinch each salt and pepper, ten tablespoons flour and
tlnree of grated Parmesan cheese, stirring all the time, and boil a
a minute or two. Take off and stir in thoroughly three well-beaten
e^gs✪ Italian Balls. Divide mixture into balls and poach them in three-quarters
pint boiling milk ; when done place on sieve to drain. Make a sauce
of tablespoon butter, four of nour and one and £t half pints milk ;
let simmer for fifteen minutes or till it thickens. Put a layer of
balls in a small baking dish, then a layer of grated cheese, then a
layer of the sauce ; repeat till dish is full, strewing grated cheese
over the top ; brown in oven and serve hot. Very delicious.
Mock' Crab, — Break up a half pound soft rich cheese with a
cheese-knife, or fork, mix with it a teaspoon dry mustard, a salt-
spoon salt, half a saltspoon pepper and a dessert-spoon vinegar✪ Mock Crab ;
serve it cold with a plate of thin bread and butter or crisp crackers.
RagamuMna. — Take raised biscuit dough, roll out to inch thick-
ness, sprinkle thickly with grated cheese✪ RagamuMna, roll up like a jelly roll,
cut in about inch slices from the end and place m pans, with cut
side down ; let rise a little while and bake quickly. Baking powder
dough may be used, placing at once in oven. Very nice.
Spaghetti Butter, — Spaghetti is macaroni in another form, a
solid cord instead of a tube. Take two cups broken spaghetti, one
each of minced cheese and milk, butter size of an egg, and two
^olks of eggs✪ Spaghetti Butter. Throw the spaghetti into water that is already boil-
ing, and salted. After cooking twenty minutes drain it dry, and
put it into the buttered dish in whicn it is to be baked. Put the
cheese and butter and half the milk into a saucepan and stir them
over the fire till the cheese is nearly melted ; mix the yolks with the
rest of the milk, pour that into the saucepan, then add the whole to
the spaghetti in the pan, and bake it a ^rellow brown in as short a
time as possible. It loses its richness if cooked too long, through
the tougnening of the cheese. This butter ought to be yellow as gold.
Scallopade. — Soak one cup dry bread-crumbs ia new or fresh ^
milk. Beat into this three well-beaten eggs. Add tablespoon melted
butter and a half pound grated cheese✪ Scallopade. Sprinkle the top with sifted
bread-crumbs and bake in the oven a delicate brown. .A delicious
relish to eat with thin bread and butter.
140 CONFECTIONERY.
CONT-EOTIOlSrERY.
There are very few modern kitchens in which some cooking
utensils may not be found convenient for making candy. A sauce-
pan of tinned iron, with a handVe and flaring sides, and a lip to
facilitate the pouring of the contents, will be found best adapted to
euch use ; or a small iron or brass kettle will do if kept quite clean.
Page 115 · 6 recipe records on this page
Presented as published in 1890. 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
Italian Balls. — Boil together tablespoon butter and eight of water, add pinch each salt and pepper, ten tablespoons flour and tlnree of grated Parmesan cheese, stirring all the time, and boil a a minute or two. Take off and stir in thoroughly three well-beaten eggs. Divide mixture into balls and poach them in three-quarters pint boiling milk ; when done place on sieve to drain. Make a sauce of tablespoon butter, four of nour and one and a half pints milk ; let simmer for fifteen minutes or till it thickens. Put a layer of balls in a small baking dish, then a layer of grated cheese, then a layer of the sauce ; repeat till dish is full, strewing grated cheese over the top ; brown in oven and serve hot. Very delicious.
Mock Crab, — Break up a half pound soft rich cheese with a cheese-knife, or fork, mix with it a teaspoon dry mustard, a saltspoon salt, half a saltspoon pepper and a dessert-spoon vinegar ; serve it cold with a plate of thin bread and butter or crisp crackers.
Ragamuffins. — Take raised biscuit dough, roll out to inch thickness, sprinkle thickly with grated cheese, roll up like a jelly roll, cut in about inch slices from the end and place m pans, with cut side down ; let rise a little while and bake quickly. Baking powder dough may be used, placing at once in oven. Very nice.
Spaghetti au Beurre, — Spaghetti is macaroni in another form, a solid cord instead of a tube. Take two cups broken spaghetti, one each of minced cheese and milk, butter size of an egg, and two ^olks of eggs. Throw the spaghetti into water that is already boiling, and salted. After cooking twenty minutes drain it dry, and put it into the buttered dish in whicn it is to be baked. Put the cheese and butter and half the milk into a saucepan and stir them over the fire till the cheese is nearly melted ; mix the yolks with the rest of the milk, pour that into the saucepan, then add the whole to the spaghetti in the pan, and bake it a yellow brown in as short a time as possible. It loses its richness if cooked too long, through the tougnening of the cheese. This butter ought to be yellow as gold.
Scallopade. — Soak one cup dry bread-crumbs in new or fresh milk. Beat into this three well-beaten eggs. Add tablespoon melted butter and a half pound grated cheese. Sprinkle the top with sifted bread-crumbs and bake in the oven a delicate brown. .A delicious relish to eat with thin bread and butter.
CONFECTIONERY.
There are very few modern kitchens in which some cooking utensils may not be found convenient for making candy. A saucepan of tinned iron, with a handVe and flaring sides, and a lip to facilitate the pouring of the contents, will be found best adapted to euch use ; or a small iron or brass kettle will do if kept quite clean.
Records on this page
Italian BallsItalian BallsMock CrabRagamuMnaSpaghetti ButterScallopade