Oysters and Macaroni

Ingredients

• % pound of macaroni
• 1 quart of oysters
• seasoned with pepper
• seasoned with salt
• pieces of butter
• a few crushed crackers
• add milk

Method

1. 1

   Boil macaroni in boiling salt water for thirty minutes.

2. 2

   Place a layer of macaroni in a baking dish, then a layer of oysters seasoned with pepper and salt.

3. 3

   Dot with pieces of butter and a few crushed crackers.

4. 4

   Continue until all are used; then add milk and bake in a quick oven until brown.

Nutrition per serving

As published

This recipe was extracted from Historic Paxton, her days and her ways, 1722-1913 (1913) by Helen Bruce Wallace, page 56. The excerpt below is the record exactly as published.

Oysters and Macaroni (Mrs. J. A. Lutz.) % pound of macaroni. 1 quart of oysters. Boil macaroni in boiling salt water for thirty minutes. Place a layer of macaroni in a baking dish, then a layer of oysters seasoned with pepper and salt. Dot with pieces of butter and a few crushed crackers. Continue until all are used; then add milk and bake in a quick oven until brown. 151 Pressed Chicken (Mrs. J. Q. A. Buiherford.) Boil two chickens as for stewed chicken until very tender. Remove all bones and most of the skin. Season to taste with pepper, salt, a little celery salt, a dash of cayenne, and add a small cup of bread crumbs. Into a pint of the broth put 2 tablespoons of gelatine soaked in a little cold water. Boil until gelatine is dissolved, add chicken and cook until broth is thoroughly mixed. Put into a pan or baking dish, cover with a small plate and light weight until cold. Sweet Breads (Miss Margaret S. Eutherford.) Soak the sweet breads in cold water one hour, then cover with boiling water and boil fifteen minutes. Throw into cold water and when cold set away until you want to use them. In cutting use a silver knife. Put a tablespoon of butter in a pan and make it very hot. Cut the sweetbreads in small pieces and stir them in the butter until well heated, then add a tablespoon of flour and stir until the flour is nicely browned. Pour in % pint of sweet milk or cream. Season with salt and cayenne pepper and serve hot. Savory Meat (Miss K. Virginia Eutherford.) 3 pounds of lean, raw beef chopped fine. 6 soda crackers rolled fine. 152 3 eggs. 1 tablespoon of pepper. 1 tablespoon of salt. 4 tablespoons of cream. Piece of butter the size of an egg. Press into shape and bake 2 hours or less ac- cording to the fire. '& Swiss Steak (Mrs. Charles Forney.) Into a round steak which is, at least, an inch and a half thick, pound 1 cup of flour. Have a pan very hot with % butter and lard. Fry steak a nice brown, then add boiling water, sea- son, cover and simmer '% hour. Baked Hash and Tomatoes Butter a baking dish and put into it cold meat chopped fine, minced onion to taste, salt and pepper. Add a layer of tomatoes, stewed or fresh, and cover with a layer of bread crumbs dotted with bits of butter. Bake in a moderate oven % hour. Shepherd's Pie Grind any remains of steaks, roasts or stews. Grease a baking dish and put in a layer of mashed potatoes, then a layer of meat, a layer of stale bread crumbs. Season with salt, pepper and bits of butter, and moisten with % cup of gravy or stock. Add another layer of potatoes, dip a knife into milk and smooth over the top. Bake in a moderate oven about % hour, or until a nice brown. 153 FOR WRITTEN RECIPES Veal Loaf (Mrs. James Boyd.) Three and a half pounds of raw veal from the top of the leg, chopped fine — all gristle and skin being carefully removed. Add a tablespoon each of pepper and salt, a few drops of onion juice, a piece of butter the size of an o^gg^ 3 or 4 crackers rolled fine, 3 table- spoons of cream, and 3 eggs beaten together. Mix all in the wooden bowl in which the meat is chopped. Shape into a loaf and bake about an hour. Baste frequently with the drippings. 154 Ill VEGETABLES Baked Cabbage (Mrs. Edgar Martin.) Pour 1 quart of boiling water over 1 quart of cabbage cut as for slaw. Add a teaspoon of salt and boil 15 minutes. Drain. Heat in double boiler 1 pint of milk. Cream 2 tablespoons of butter with 1 of flour and add to the boiling milk. Season with 1 teaspoon of salt and % teaspoon of pepper. Cook until the consistency of cream. Eemove from fire. Butter a pudding dish and sprinkle bottom with bread crumbs. Put in half the cabbage and half the sauce. Sprinkle with the crumbs, add remaining cabbage and sauce, and a top layer of crumbs. Dot each layer with butter. Serve in dish in which it is baked. This is enough for six people. Baked Macaroni (Mrs. J. F. Myers.) % pound of macaroni. 1 onion. 1 carrot. 1 large tomato. 1 pint of milk. Small piece of cheese. 155 Butter the size of an egg. Boil macaroni in salted water for half an hour. Drain. Chop onion and tomato very fine and grate carrot, add the bntter and cook from five to eight minutes. Mix this with the maca- roni and turn into a buttered baking dish. Add the milk. Cover top with grated cheese and bake half an hour. Corn Oysters (Miss Janet Elder.) 6 ears of grated corn. 3 eggs. 1 tablespoon of flour. Pepper and salt to taste. Beat eggs separately, adding whites last. Fry in hot lard or butter. Corn Omelet Beat 4 eggs separately. To the yolks add 7 ears of grated corn. Salt and pepper to taste. Then lastly add the beaten whites. Have the pan hot with lump of melted butter. Bake half an hour. Dutch Beans 1/4 peck of string beans. % piiit of diluted vinegar. % pound of bacon. 1 large onion. 1 heaping tablespoon of sugar. Salt and pepper to taste. Cook beans until tender and drain. Cut bacon 156 in small pieces. Slice onions fine and fry with the bacon until brown. Add vinegar, sugar, salt, and pepper and let the mixture come to a boil. Pour over the hot beans and serve. Eggplant Straws (Mrs. Marshall Rutherford.) Cut an unpeeled eggplant in one-fourth inch slices, salt each, put them together again and press them under a heavy weight an hour or more. Cut them into equal lengths a fourth of an inch wide, rejecting the skin. Dry them in a napkin and roll in flour mixed with the same amount of fine cornmeal and seasoned with salt

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