Macaroni with Creamed Cheese

Ingredients

• 1/2 pound macaroni
• 4 ounces cheese
• 2 ounces butter
• 2 cups milk
• a pinch of cayenne

Method

1. 1

   Break macaroni and cook in boiling water for 20 minutes.

2. 2

   Warm butter and cheese, mix with milk gradually, and add cayenne.

3. 3

   Drain macaroni and pour cheese sauce over it before serving.

As published

This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 181. The excerpt below is the record exactly as published.

Macaroni with creamed cheese (12 or- ders, 12 cents.) Green peas (from garden, worth 20 cents.) Lima beans (dried, y^ lb, and season- ing,^ 5 cents.) Tomatoes (i can, 15 cents.) Potatoes (plain steamed, 3 cents.) ^^j^? P[^ ^-^o- 593; 3 pies, 19 cents.) I Old-fashioned rice puddmg (2 qts, 13 cents; sauce, 3—16 cents.) Condiments, crackers, nuts, raisins, cheese (average, 25 cents.) Butter 15, milk an^ cream 30, coffee, tea,^ bread 10. Total, $2 46; 25 persons; nearly lo cents a plate. 591— Potted Beefsteak. 589— Buttered Eggs. Break some eggs — about 6 or 8 at a time — into a bright saucepan and add for each egg a tablespoonful of m.elted butter and very little salt. Have a pan of water boiling on the stove ; set the saucepan in it and siir and beat the eggs until they are cooked as thick as scrambled eggs. Serve sometimes plain in dishes same as scram- bled eggs, sometimes on fancy toast. 590— Graham Cakes with S(ur Milk- Cheapest. It is necessary to mix white flour with ^ Beef in pieces baked m a covered jar, like Boston beans. Put two or three pounds of rough cut beef into a gallon jar, with a few cloves, a slice of bacon, a bayleaf, salt, pepper, little vinegar and two cups water. Cover the jar with a lid, plate, or greased paper. Bake 3 hours m a slow oven. Then take out the meat strain the gravy and skim off the fat. Add a tablespoonful of walnut catsup to the gravy and serve it with shapely cuts or strips of the beef. 592— IVlacarorJ with Creamed Cheese. No eggs required, costs about 12 cents for 12 dishe.s. y2 pound macaroni. 4 ounces cheese— a heaping cup minced. 2 ounces butter— size of an egg. 2 cups milk. Cheese that is good enough for use is generally too soft to grate, but irmsc be SAN JFRANCISCO HOTEL GAZETTE'S chopped fine. Break the raacaroni and throw it into boiling water, cook 20 minutes. Warm the butter and cheese in another saucepan and rub them together with a spoon, add milk a little at a time as the cheese becomes hot, and a pinch of cayenne

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