Macaroni and Cheese

Ingredients

• three ounces of macaroni
• three ounces of grated Parmesan cheese
• one-half pint of milk
• two ounces of butter
• one gill of cream
• one egg
• one teaspoonful of dry mustard
• one saltspoonful of grated nutmeg
• one saltspoonful of salt
• one saltspoonful of pepper

Method

1. 1

   Wash macaroni, boil in cold water for 15 minutes.

As published

This recipe was extracted from The art of cooking (1880) by Matilda Lees Dods, page 50. The excerpt below is the record exactly as published.

one saltspoonful of grated nutmeg. 112 VBGETABLES. Wash the parsnips as cleanly as possible in cold water, when they must be put into a saucepan of boiling water in which the salt has been dissolved. Boil them from half an hour to three*quarters of an hour, as their age and size may demand, and when boiled until tender take them from the water, one by one, rubbing each in a clean towel to remove the skin, which will have become loosened by boiling. Place them in a heated vegetable dish, and when the butter has been melted, the milk added thereto, to- gether with the pepper and nutmeg, and all boiled, this should be poured over the parsnips and all immediately served. NOTK — To fry parsnips they most first be plainly boiled* then skinned, dried in a towel and split into halves and fried tn^hot melted butter until browned. Iieeks au Qratin. — Provide : Eight leeks, one- half tablespoonful of salt, one ounce of butter, one ounce of flour, one-half pint of second stock, one saltspoonful of grated nutmeg, three ounces of grated cheese. Remove first the fibrous roots from the leeks, cut off the green stalks, leaving about an inch length of them on for use. Put them into a bowl and covering them with boiling water let the leek soak for ten minutes. At the expiration of this time put them into a saucepan of boil- ing water into which throw the salt and let all boil for three-quarters of an hour. While the leeks are boiling, mix together in a saucepan placed over the fire, the butter and flour, to which add the stock by degrees, and let all cook for two minutes, after which season with the pepper, throw in the nutmeg and one ounce of the cheese. FRENCH OR STRING BEANS. 1 1 3 When the leeks are done take them from the boiling water, drain them, and place them upon a gratin-dish. Four over them half of the sauce from the saucepan, sprinkle over with the remainder of the cheese and plac- ing the dish in a quick oven let all become slightly browned. When browned remove the dish from the oven pour around the leeks the remaining sauce and serve. NOTE.-^When a silver gratin-dish is not available, an ordinary flat dish may be used, with the consideration that it must be some- thing that will not be injured by the heat and also that the prepara* tion must be served in the same dish in which it is baked, French or String Beans.— Provide : One quart of beans, two ounces of butter, one saltspoonful of pepper, one dessert spoonful of salt, one grain of cayenne. First string the beans observing always to begin at the stem end of the pod when the strings will strip easily down- ward. Lay them flat upon a board and with a sharp knife cut them through the centres lengthwise, when they must be gathered into small bunches of equal size and secured with a piece of twine. Place the bunches now into a saucepan two-thirds full of boiling water in which the salt has been disolved and boil them for twenty minutes if the beans are very young, but if older they will require quite half an hour to become tender. When done drain off the water, and transferring each little bunch to a vegetable dish and cutting the strings arrange them neatly therein. Melt the butter, season it with the cayenne and pep- per and pour it over all just before serving. IH VEGETABLES. NoiE.— String beans are sometimes served cut in small squares and with a sauce of melted butter and milk, seasoned with salt and pepper. Stewed Tomatoes. — Provide : two quarts of fresh tomatoes, two ounces of butter, two milk crackers, one- half teaspoonf ul of pepper, one half teaspoonf ul of salt. Put the tomatoes into a saucepan two-thirds filled with boiling water and let them boil until the skins begin to crack and curl. Take them from the water, drain them in a cullender, and when thoroughly drained, dry the bottom of the cullender and rub the tomatoes through it. Return them to the saucepan and let them stew slowly for one hour when the butter, pepper and salt must be added and just before serving stir in the crackers which must have been crushed fine with a rolling pin pre- paratory to using. Note — Canned tomatoes may be prepared also in this way except that having already been cooked in the process of canning they require only to be drained, made fine, and thoroughly heated. Sto'vred Celery. — Prepare: one head of celery, two ounces of butter, one ounce of flour, three gills of milk, one-half teaspoonful of pepper, one teaspoonful of salt Wash the celery thoroughly, cut it into inch-lengths when it should be put into a saucepan, covered with boil- ing water and cooked Until tender, the length of time for which depends entirely upon the age and quality of the celery. When tender the water must be poured off, the milk and flour mixed together in a bowl, which season with the pepper and salt and pouring it over the celery, return the BOILED BEETS. \ \ 5 saucepan to the fire, stirring all until the milk boils, when the butter must be added and the stew served hot. Boiled Beets. — Provide : six medium sized beets, one-half pint of vinegar, one blade of mace, one-half tea- spoonful of white peppercorns, one-half teaspoonful c/f black peppercorns, one ounce of butter, one teaspoonful of salt. The beets must be carefully washed in cold water, taking care not to break off the fine fibrous roots in order that they may not bleed in boiling and so lose their color. Put them when washed into a large saucepan with plenty of boiling water and boil them until a skewer or fork will pierce easily to their centres. When tender drain off the boiling water, and taking each beet separately, rub off their skins in a clean dry towel. Take four of the beets and cut them into slices about a quarter of an inch in thickness. Place these slices into a vegetable dish, melt the butter and pour it over them, and sprinkling over also the pepper and salt, they are ready to serve. Meantime while the beets have been boiling, the vine- gar, mace and peppercorns must have been put together in a saucepan and boiled five minutes. When the re- maining two beets have been also sliced and arranged in a vegetable dish the prepared vinegar should be thrown over then^ and the whole put away to become cold before serving. Notes. — Beets prepared as above with the vinegar will keep for a week if desired. Beets, as well as potatoes may be baked in the oven and wiU be found veiy sweet ; but a long time is required to have them become I 1 1 6 VEGE TABLRS. thoroughly baked, the length of which must be determined by testing with a skewer. Maccaroni and Olieese.— Three ounces of mac- coroniy three ounces of grated Parmesan cheese, one-half pint of milk, two ounces of butter, one gill of cream, one egg, one teaspoonful of dry mustard, one saltspoonful of grated nutmeg, one saltspoonful of salt

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