Macaroni with Tomato Sauce

Ingredients

• a quarter of a pound of macaroni
• season it with salt and paprika
• a tablespoonful of butter
• a dozen fresh mushrooms
• an onion, sliced
• half a pint of hot water
• three bouillon capsules
• a pint of canned tomatoes

Method

1. 1

   Boil macaroni until tender.

2. 2

   Season with salt and paprika.

3. 3

   For the sauce, fry parsley, mushrooms, and onion in butter, add hot water with dissolved bouillon, and canned tomatoes.

4. 4

   Cook gently for three hours, strain, and stir in butter.

Nutrition per serving

As published

This recipe was extracted from Books and My Food: With Literary Quotations and Original Recipes for Every .. (1904) by Elisabeth Luther Cary, page 46. The excerpt below is the record exactly as published.

a tablespoonful of butter and a teaspoonful of flour, rubbed together; salt and pepper. Boil up once and serve. 167 SEPTEMBER 22d "Where, on its bed Of the orchard's black Mould, the love-apple Lies pulpy and red." — ^Browning (''The Englishman in Italy"). SELECT large, smooth tomatoes (or "love-apples," as they used to be called). Cut out the core and' fill the hollow space with a stuffing of minced chicken, bread crumbs, and chopped ripe olives. Spread a little but- ter over the top and cook half an hour in a moderately quick oven. There is no necessity of moistening the stuffing, as the juice of the tomato soon penetrates it. SEPTEMBER 23D "There are firogs cooking in it, no doubt"— Thackeray. THE hind legs of frogs are de- licious, and should be fried in deep fat or fine olive oil till they are a light brown. Skin, wash, and soak in milk for twenty minutes ; lift them out of the milk, pepper and salt them and coat with flour, then fry. 168 SEPTEMBER 24TH " Here, sweetheart, here's some green ginger for thee.** — ^Beaumont and Fletcher. TRADITION has it that green ginger prepared in the following manner was a favorite preserve of Martha Washington: Scrape plump, smooth ginger root and throw into cold water. Allow eight pounds of sugar to seven of ginger. Bring it to the boil and let it boil steadily half an hour. Drain, put into fresh cold water and again bring it to the boil, allowing it to cook until tender. Make a preserving syrup in the proportion of eight pounds of sugar to two quarts of water. When this is cold, pour over the ginger; after two days pour off the syrup and boil it down, pouring it over the ginger again when cold. Repeat the process, this time pouring it hot over the ginger, which will now be permeated by it and will not shrink. 169 SEPTEMBER 2Sth "Entidng walnuts, I have known you well In youth, when pickles were a passing pain." — ^Taylor. CHOOSE walnuts young and ten- der enough to be easily pierced with a needle. Pack them in jars, covering with good cider vinegar, poured on cold. Let them stand four months ; pour off the vinegar and replace it with boiling vinegar, in which has been added to each quart an ounce of English mus- tard, a teaspoonful of horse-radish, a pinch of black pepper, cloves, and all- spice, a teaspoonful of ginger and a tablespoonful of salt. Cover the jars closely, and do not use for three months more. They may be made without the spices, except pepper and salt. The vin- egar first poured off is excellent for cat- sup or salads, having a good flavor. SEPTEMBER 26th The plenteous pickle shall preserve the dish.'' — Gay. CHOOSE small cucumbers, and to half a peck of them add one pint of nasturtium pods, one quart each of string beans, small green tomatoes, 170 and small white onions. Salt over night. In the morning add two ounces each of white and black mustard seed ; two cauli- flowers, boiled and cut up, half a pint of salt, half a pound of ground mustard, one gill of olive oil and four carrots, boiled tender and sliced. Cover the whole with scalding vinegar. SEPTEMBER 27TH "He doth learn to make strange sauces, to eat anchovies, macaroni, bovoli, fagioli, and caviare." —Ben Jonson ("Cynthia's Revels"). BOIL a quarter of a pound of mac- aroni until tender; season it with salt and paprika and pour over it a tomato sauce made as follows : Fry in a tablespoonful of butter a few leaves of parsley, a dozen fresh mush- rooms, peeled and cut in small pieces, and an onion, sliced, or a clove of garlic (the latter gives the true Italian flavor). Add half a pint of hot water, in which three bouillon capsules have been dis- solved, making a very strong stock, and a pint of canned tomatoes

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