The Stag Cook Book: Written for Men by Men

Take one-half pound of real Italian macaroni, boil it in plenty of water, slightly salted, till soft, say, about twenty minutes; take one quart of tomatoes, one-half pint of water and two ounces of fat bacon cut into small pieces. Now one onion and a small bunch of parsley; boil all these together (apart from the macaroni) for half an hour, then pass the mixture through a colander; add one tablespoonful of butter and season with salt and pepper to taste. Put it on the fire again and let it boil for five min- utes. Let the macaroni and the sauce both be very hot. In a tureen place a layer of the macaroni covered widi grated cheese; then cover with a ladleful of the sauce and repeat the layers until the entire amount is served. It should be dished in deep soup plates for individual servings. [154] "^ WRITTEN FOR MEN BY MEN LXXVII James R. Quirk TOMATO WIGGLE To one pound of diced American cheese, add one can of Campbell's Tomato Soup. Heat over a slow fire until a thick, smooth mass has been obtained. And then — Add one beaten egg, and follow it quickly with a cup of cream or very rich milk. Stir in a dessertspoonful of Worcestershire Sauce, and enough salt to give the proper kick. Serve on soda crackers that have been heated — ^large soda crackers. The name? That's just to make it difficult. [155] THE STAG COOK BOOK Lxxvm Charles W. Eliot A FAVORITE MENU I can hardly say that I have a "favorite dish." But a favorite menu for luncheon or dinner is clam soup, corned beef hash, and baked Indian pudding. tJote. — If you want to try Dr. Eliot's menu why not use Rex Beach's clam specialty? Then for the corned beef hash get plenty of fine lean corned beef and cut it into one-eighth inch bits. Chop one small onion into very fine particles. Take cold boiled potatoes (fairly firm) and cut or chop. Prepare some drawn butter and add a few drops of Worcestershire sauce, salt and pepper. Now mix the meat, potatoes, onion and drawn butter. Mold and pat into small, flat, elliptical loaves (individual servings) and fry in a hot, lightly buttered pan. Turn frequently until well browned on both sides. Serve sprinkled with minced parsley. Top off with this baked Indian pudding: You must have i quart of milk, 3 eggs, ^ cup of the finest seeded raisins, i teaspoonful of salt, 2 heaping tablespoonsful of com meal, 4 heaping tablespoonsful of sugar, I heaping tablespoonful of butter. [iS6] WRITTEN FOR MEN BY MEN Boil the milk in a double boiler and sprinkle in the com meal, stirring all the time. Cook twelve minutes. Beat the eggs, adding the salt, sugar and a half tea- spoonful of ground ginger. Add this mixture with the butter to milk and meal, then add the raisins and stir until perfectly mixed. Remove from the double boiler and bake for one hour. You will agree with Dr. Eliot. [157] THE STAG COOK BOOK LXXDC H. S. Cumming (Surgeon General, U.S.P.H^.) VIRGINIA EGG BREAD I am particularly fond of this dish — ^it is, I think, my favorite, and I pass along the recipe with the hope that others will find it as satisfsring and delicious as do those who already list it among their favorites. I cup water ground com meal (white) tYz cups boiling water I cup sweet milk 3 or 4 eggs 1 tea^x)onful salt 2 tablespoonsful butter 7. teaspoonsf ul sugar Sdr boiling water into the sifted meal; add sweet milk; when cool break eggs into the mixture and beat thor- oughly; add salt, sugar and butter melted. Bake in well buttered baking di^ in hot oven. [158] WRITTEN FOR MEN BY MEN LXXX Joseph Santley « COCOA CREAM CAKE