Egyptian Macaroni
From Pan-Pacific cook book, 1915
Presented as published in 1915. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 41. The excerpt below is the record exactly as published.
a tablespoon of butter until transparent. Add four or five tomatoes, a teaspoon of minced parsley, six medium potatoes, peeled and quartered, and hot water to cover. Add one tablespoon of washed rice and boil until cooked — about twenty minutes. Add salt, a pinch of sugar, a cup of thin cream or milk, a well beaten egg and four tablespoons of grated cheese. Boil up once and serve. 272. CORNISH PASTIES Mix a cup of any kind of cold meat or game, or both, chopped fine, with enough highly seasoned gravy or thick- ened stock to hold together. Add a little onion juice and finely chopped parsley. If mutton is used cut up a few slices of boiled turnip — if pork, raw apple. Roll good pie crust out an eighth of an inch thick. Cut in rounds three inches across. On one-half place a spoonful of the mince, with a little of the vegetable on top. Wet the edge, fold over, pinch together, brush over with milk or beaten egg and bake on a greased tin from fifteen to twenty minutes. ENTREES AND LUNCH DISHES 79 273. CORN PUDDING— CHILEAN Chop very fine a green pepper, an onion and a pound of any meat ; fry for a few minutes in a spoonful of hot color (No. 119), then add a dozen seeded raisins and ripe olives and turn into a pudding dish. Arrange on top two hard boiled eggs, cut in quarters, a few pieces of cold chicken or game and a boiled onion, cut up. Grate eight large ears of green corn and fry in a large spoonful of lard, stirring until like paste. Beat the yolks of three eggs very light with a scant tablespoon of sugar; add the whites, beaten stiff, the corn and a little water, and spread over the mince. Bake for twenty minutes, sprinkle with powdered sugar, bake ten minutes more and serve. If green corn is not in season kornlet can be used. 274. CORN TAMALE Mix a can of corn or kornlet with a cup of tomatoes, three-fourths of a cup of white cornmeal, a teaspoon of salt, a teaspoon of Grandma's Spanish pepper, dissolved in a little cold water, eighteen ripe olives, half a green pepper and half an onion chopped, and a cup and a half of milk- last, two well beaten eggs. Turn into a well buttered pan and bake for three-quarters of an hour. 275. COULIBAC— RUSSIAN Roll out a noodle paste (No. 468), very thin, and cut in large squares. Spread each with a forcemeat made of chopped veal, boiled rice, a chopped boiled beet and a few sliced mushrooms bound together with a raw egg and a little melted butter and well seasoned. Roll up, place in rows on a baking-pan, dredge with fine crumbs and bake for an hour. 276. DEVILED DRUMSTICKS— ENGLISH Melt a tablespoon of butter and mix to a paste with a teaspoon each of mustard, chutney, the juice of a lime, onion juice, salt, paprika and cayenne. Cut gashes lengthwise in cold turkey drumsticks, rub the devil in well and broil, or brown in a very hot oven. Heat the rest of the paste, pour over and serve for breakfast piping hot, 8o EXTREES AXD LUXCH DISHES 277. DEVILED MEAT— CHILEAN Make a batter of a tablespoon of English mustard, three of flour, two beaten eggs, salt, cayenne, a teaspoon of olive oil and a scant tablespoon of vinegar. Cut any kind of cold meat in slices, soak it in this batter and fry a golden brown in hot lard. Pour what remains into a cup of hot milk or broth, beat in a tablespoon of butter, heat through and pour over the meat. 278. DOLMA— GRECIAN Chop a cup of fat and lean cold mutton and mix with a cup of boiled rice, two tablespoons of melted butter, a small grated onion, a teaspoon of parsley, chopped, half a cup of pinenuts and enough hot broth to moisten. Par- boil three egg-plants or summer squash. Cut in halves lengthwise, scoop out part of the pulp and fill the cavity with the mince. Pour over each a little sauce made of an egg beaten with the juice of a lemon. Brown in a hot oven. 279. EGYPTIAN MACARONI Boil half a pound of macaroni until tender, drain and cut in short lengths. Mix with a sauce made of a tablespoon each of butter and flour melted in a frying pan, combined with a cup of strong bouillon, salt, pepper and a bit of mace. Have read}r a half cup each of grated Parmesan and gruyere, a cup of sour cream and one-fourth pound of sliced raw ham
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