Baked Macaroni with Tomatoes and Cheese

Ingredients

• one ounce of grated Parmesan cheese
• one teacupful of stewed tomatoes
• a lump of butter
• salt to taste
• pepper to taste

Method

1. 1

   Plunge macaroni into boiling salted water and boil for twenty-five minutes.

2. 2

   Drain and place in a baking dish.

3. 3

   Mix in cheese, tomatoes, butter, salt, and pepper.

4. 4

   Place in a slow oven and simmer gently for thirty minutes before serving.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 307. The excerpt below is the record exactly as published.

one ounce of grated Parmesan cheese, one teacupful of stewed tomatoes, a lump of butter and salt and pepper to taste. Place the dish in a slow oven, allow the mixture to simmer gently for thirty minutes and serve. G. D. BOILED HACARONI. A plain way to cook macaroni is to break it into inch-lengths and lay it in a saucepan containing boiling water and salt. It cooks in twenty- five minutes. It makes a good-sized dish. To be eaten for dinner with cream. Mrs. R. Ellison. ASANARTICLE OFDIET THE CRAVINGS of the human palate are changing very essentially. Once, nuts were regarded as a luxury, a dainty only to be used between meals, or something for the children on extra occasions; but to-day they are looked upon as an assistant to the forces of nature in imparting nutriment. They produce heat and form flesh. They take the place of meat and are subject to no adulterations. They yield bounteously under cultivation and have become one of the most important articles of commerce. By some scientists they are regarded as superior to meat and the fact that they can be used in so many forms in the culinary department recom- mends them to the housewife who is always ready to extend her repertoire of choice foods. The chestnut was a prominent article of food among the ancients, and is to-day made into bread in many countries. The peasantry of the south of France make a daily dish of boiled chestnuts and milk and thrive upon it. Flour made from the peanut is found to be more nutritious than that ground from any of the cereals; butter made from it (peanut butter) is also becoming a staple article of commerce and is used by vegetarians instead of butter made from cow's milk. It is certain that a gain in flesh is observed where nuts compose the main article of diet. It is said by some that nuts are heavy and clog the system. The reason for this complaint is that they are usually eaten after a meal that is already too heavy. Another reason, some people cannot thoroughly masticate them. This brings into prominence their value when they are ground and cooked, and the fact that they afford a nearly per- fect substitute for animal foods. There are several delicious products 444 DELIGHTS FOR THE OLD AND YOUNG. Directions for the above are all contained within this book. PICNICS AND LUNCHEONS. The recipes for making the above dishes and hundreds of others are contained within this book. NUTS AS AN ARTICLE OF DIET. 445 formed from nuts which can be procured at all the groceries. We append a few of the best ones with recipes for their preparation. NUT BUTTER. This butter is a thoroughly sterilized product of edible nut meats, a more than perfect substitute for butter, as it makes blood as well as fat. Makes a perfect emulsion with water. It is recognized as a great delicacy wherever used. Keeps perfectly. Put up in tins of different sizes. Place the desired quantity of nut butter in a bowl, add a few drops of water and beat with a fork until smooth. For nut cream, prepare the same as above, add a little more water until of the consistency desired. For nut milk add four or five parts of water to one of nut butter. W. T. M. NUT LOAF. Three cupfuls of stale bread-crumbs, or^e and one-half cupfuls of chopped hickory nuts, one and one-half cupfuls of seeded raisins, one-half teaspoonful of salt. Mix, adding sufficient hot water to moisten. Cover and let stand ten minutes. Add one cupful more of hot water and turn into buttered pan. Bake one and one quarter hour in moderate oven and serve cold. A. A. C. NUT LOAF— No. 2. The most delightful combinations may be made with left-over foods combined with bread-crumbs, soups, nut preparations, with or without tomato or browned flour. The seasoning may be varied with onion, mint, thyme, sage, savory, marjoram, caraway, celery seed or leaves or stalks. In using protose, take equal quantities of that and very dry but not too fine bread-crumbs (if they are moist, twice the quantity will be required), chopped onion, and a trifle of mint (not over one-eighth of a teaspoonful to a good-sized loaf), with a little strained tomato, and water and salt. The mixture should be quite dry, after standing a few minutes for the crumbs (if dry) to become moistened. It should not seem watery when pressed together with the hand, but should be just moist enough to hold together; if too moist, the loaf will be solid and soggy when baked; or if not baked long enough it will be too soft to slice nicely. When prepared, press the mixture into an oiled, brick-shaped tin and bake in a moderate oven about one hour, or until it feels rather firm when pressed with the fingers. Loosen the sides, turn out on a board, and slice carefully with a thin, sharp knife. Serve with brown gravy or tomato sauce. E. J. S. 446 NUTS AS AN ARTICLE OF DIET. NUT SOUP. Break into sm'^ll pieces one cupful of hickory and almond nuts of equal amounts. S amer in two pints of water seasoned with one-half teaspoonful of salt, a slice of onion and two stalks of celery. When ten- der add one cupful )f rich milk or cream. This soup may be strained or not, as desired. H. O. C. NUT SOUP— No. 2. Simmer a pint of Lima beans gently in just sufficient water to cook and not burn, until they have fallen to pieces. Add more boiling water as needed. When done, rub the beans through a colander. Add nut soup stock to make of the proper consistency and salt to season. Reheat and serve. White beans may be used in place of Lima beans, but they require longer cooking. A heaping tablespoonful of sago, previously soaked in cold water, may be added to the soup when it is reheated, if liked, and the whole cooked until the sago is transparent. F. M. P. NUT CROQUETTES. Steam one-half cupful of well-washed rice in one cupful of water with one-fourth teaspoonful of salt for one hour or until tender. Add to this an equal bulk of dry simmered protose, one &gg and salt to taste

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