Baked Macaroni

Ingredients

• one quarter pound macaroni
• one-half cup milk
• butter the size of an egg
• salt
• pepper
• rich grated cheese

Method

1. 1

   Boil macaroni in salt water until tender.

2. 2

   Drain and place in a baking dish.

3. 3

   Pour milk over it, add butter in small pieces, and cover with grated cheese.

4. 4

   Bake until milk is absorbed and top is brown.

As published

This recipe was extracted from Dora's cook book (1888) by Dora E. Fairfield, page 20. The excerpt below is the record exactly as published.

BAKED MACARONI. Put into salt water one quarter pound macaroni broken in pieces; let the water cover it; boil till tender; drain off the water and place the macaroni neatly in a baking dish ; pour one-half cup milk over it and put but~- ter the size of an egg cut in small pieces on the top, and cover thickly with rich grated cheese. Place in the oven and bake till the milk is absorbed and the top is brown. STEWED MACARONI. C ok quarter pound of macaroni in water, or in strong beef stock, till tender, then drain nearly dry. If cooked Pip DORA'S COOK BOOK. in water, add,two teaspoonfuls milk, butter size of an egg, stir grated cheese through it, put some over it, and serve hot. IJ£ cooked in beef stock, add the cheese only. SALSIFY OR OYSTER PLANT. Wash and scrape the salsify, boil it tender, then drain it dry, and mash it ; have readyjbread crumbs, make the oyster plant into cakes, rollin the crumbs, and fry them a delicate brown. FRIED CABBAGE. Cut cabbage very fine’; season it with pepper and salt, stir well, and let stand five minutes; have an iron kettle smoking hot, drop one tablespoon of lard into it, then the cabbage, stirring briskly until quite tender ; send to table immediately. One-half cup sweet cream and three table- spoons of vinegar, the vinegar to be added after the cream has been well stirred, and after it is taken from the stove, is an agreeable change. Good for invalids if properly cooked. BAKED CABBAGE. Boil a cabbage, then put into a colander, and drain un- til perfectly dry ; then chop fine ; put in pepper, salt, and one-half cup of rich cream. Put into a baking-pan and bake one hour. HOT SLAW. Cut the cabbage head in two; shave it finely ; put it into a stew-pan, with one half cup butter, a teaspoonful of salt, two teaspoontfuls vinegar, a little pepper ; cover VEGETABLES. eames the stew-pan, and set over a gentle fire for five minutes, shaking it occasionally. Serve hot. COLD SLAW. Select a hard head of cabbage, cut it in two, and lay it in cold water for an hour ; when ready shave it finely with a sharp knife; put a half pint of vinegar on to boil, beat up the yolk of an ege with a little salt and cay- enne, pour the boiling vinegar on the yolk, stir it well and pour it over the cabbage. BAKED BEANS. Soak a pint of beans over night ; in the morning boil till tender with a half pound of salt pork 3 season with salt and pepper ; remove to a baking pan and bake until done. SUCCOTASH. Boil white beans until well done. Have corn boiling in a separate pot. When done, cut the corn off the cobs, and have twice as much corn as beans; put together and boil. Just before serving add butter, pepper and salt. ) TURNIPS. Boil until tender ; mash and season with butter, pepper, salt, and a little cream. PARSNIPS. Boil until tender in a little salted water ; then take up ; E 74 DORA'S COOK BOOK. skim them, cut in strips, dip in beaten egg, and fry in melted butter. MACARONI. Break your macaroni to the size you wish and soak one hour in cold water; put in a pot with water to cover . boil slowly: until tender enough to pass a broom splint through them ; then strain through a colander and put on a hot and well buttered dish ; season with pepper, pour melted butter over, and cover thickly with grated Eng- lish cheese. STUFFED TOMATOES. Get them as large and firm as possible ; cut a round place in the top of each, and scrape out all the soft parts ; mix with stale bread crumbs, corn, onions, butter, pepper and salt ; chop very fine, and_fill the tomatoes carefully 3 bake in a moderately hot oven ; put a little butter in the pan, and see that they do not burn or become dry. TOMATO OMELET. Pour boiling water on the tomatoes, peel and cut them fine ; to one quart of this put two chopped onions and a lump of butter the size of an egg

Cook this with the app: pantry check, scaling, and the assistant.