Spaghetti

Ingredients

• Take one package of vermicelli or spaghetti
• heat three-quarters — or 24 ounces — of it until it boils
• stir into the eight ounces of cold milk
• a level cupful of flour
• three-quarters of a pound of good, ripe, old American cheese
• about half a pound of butter
• from one and one half pints to a quart of canned tomatoes

Method

1. 1

   Cook spaghetti in salted water for an hour.

2. 2

   Heat milk, thicken with flour, then add cheese and butter.

3. 3

   Combine with drained spaghetti and canned tomatoes, heat and serve hot.

As published

This recipe was extracted from The Stag Cook Book: Written for Men by Men (1922) by Carroll Mac Sheridan, page 5. The excerpt below is the record exactly as published.

SPAGHETTI 35 SPAGHETFI DIABOLIQUE » t 169 SPAGHE'ITI FOR-THE-GANG 146 SPAGHETri-MY-STYLE 197 SPAGHE'ITI SAUCES lis, 146, 154 SPAGHETTI WITH PELOTAS . . » 103 Salads and Salad Dressings DRESSING (for STUFFED TOMATOES, COLD MEAT, POTATO SALAD) . LETTUCE A LA RED CREEK . A MAYONNAISE AND A SALAD DRESSING PANDORA FRENCH DRESSING RADISH SALAD .... ROMAINE SALAD A l' ALEXANDER SALADS A LA TURC VEGETABLE SALAD [xxvi] 188 131 122 192 38 66 191 46 CONTENTS Desserts — Cakes — ^Pies — ^Puddings PAGX BREAD TARTS 140 COCOA CREAM CAKE 159 CORN PUDDING 80 COTTAGE PUDDING WITH STRAWBERRY SAUCE 82 DEEP APPLE PIE 130 DESSERT, A 72 FRIED ELDERBERRY BLOSSOMS ... 70 INDIAN PUDDING 156 JAMES MONTGOMERY SUDS . . 53 LEMON LAYER CAKE 181 LEMON PIE 187 MINCE-PIE 109 ORANGE COMPOTE 152 PEACH COBBLER 71 PANDOWDY 45 PIE 143 PIE CRUST 111,144 RASPBERRY SHORTCAKE .... 60 , RICE PUDDING 39 STRAWBERRY TARTLETS ALEXANDER . 67 Cheese and Cheese Dishes CELERY STUFFED WITH CHEESE . 151 FONDU AU FROM AGE A l' ALEXANDER . 65 LIEDERKRANZ A LA HOOSIER ... 40 RUM'TUM-TIDDY 106 TOMATO WIGGLE 155 WELSH RABBIT (a DIPLOMATKt's RECIPE) 176 WELSH RABBIT A LA MORGAN ROBERTSON 193 [xxvii] THE STAG COOK BOOK 'This dish of meat is too good for any but anglers, or very honest men." IzAAK Walton. Meredith Nicholson WABASH VALLEY STEAK No man can be a hero in his own kitchen. No man with the slightest regard for domestic peace will ever permit his wife to see him cook without having outsiders present. The psychology of this is obvious. Impatient though a woman may be of her husband's attempts to show that he is a real sport and skilled in all the arts of social entertaining, before guests she is likely to mani- fest a modest degree of pride in his performances. Or even if slightly contemptuous she is moved to assume a chaffing attitude that adds to the general good feeling. I beg not to be confused with the type of bachelor club man who is a perfect wizard with the chafing dish. I have always viewed those birds with suspicion. Their tricks are few and easy of accomplishment — stunts with mushrooms, or chicken a la king done nonchalantly in a dinner coat. I sing my fiercest hymn of hate of those persons. My own method is to assume full charge of an orderly kitchen, removing coat and waistcoat, donning an apron and attacking the job without apology or simper or the [31] THE STAG COOK BOOK silly pretense that Fm not sure of the result. Not sure! Except in the case of colored women cooks, who trust to inspiration and achieve miracles without, seemingly, knowing how they do 'em — except, I say, in such in- stances, cookery is an exact science. If you follow a good rule and know how to regulate the range and have a true eye and acute nose, failure is obliterated from the lexicon. And now for my scenario, which I stole from a lady, who in turn stole it, I dare say, from some cook book. I might pretend that I invented it, but I didn't. All I claim is that it offers an Olympian feast — ^particularly if you can accompany it with hot biscuits, which I admit are beyond my powers. The Recipe Take a round steak cut two inches thick; and beat a cup of flour into it. Heat a large skillet till it is piping hot with lard covering the bottom about one inch. Put in the steak, cover immediately, and allow it to cook about five minutes, turning once. Then cover it with a sauce composed in this wise: Four large tomatoes Four onions Four green mango peppers Four ripe pimentoes Put through a grinder or better still chop thoroughly with a chopper in a wooden bowl. Don't skimp on this [32] J WRITTEN FOR MEN BY MEN labor ; the chopping must be done conscientiously. Season with salt and pour over the steak; cook slowly for two hours. When done turn int9 a large platter and serve piping hot. [33] THE STAG COOK BOOK n Rex Beach ONION CLAM CHOWDER To each lo oz. can of Pioneer Brand Minced Clams use I pound of sliced Spanish or white onion. For a good sized chowder take six large onions (white) > and cut in lengths one inch long. Pour the juice from the clams into saucepan, add onions and a little water and boil thoroughly until onions are well cooked and soft. Then add dams which have been taken out of the can and put into a dish, and stew five minutes before onions are done. Next place in a stew pan about a pint of cream or half cream and half milk and let come to a boil. After the clams have been in with die onions for about three minutes pour on the hot milk and season to taste with salt and pepper. If serving in a soup plate, a little chopped parsley adds to the attractiveness of the dish. Then EAT it. (You can substitute for fresh milk or cream — Carnation Canned Milk diluted — % milk to % water. The soup should be thick and not too wateiy. This can be regulated by amount of milk added.) [34] WRITTEN FOR MEN BY MEN m Hudson Maxim SPAGHETTI Take one package of vermicelli or ^aghetti, and put it into a saucepan, crushing it in the hand, then put in hot water, and salt a little more than will suit the taste, and boil for an hour. While the vermicelli or spaghetti is cooking, take a quart of milk and heat three-quarters — or 24 ounces — of it until it boils. Then stir into the eight ounces of cold milk a level cupful of flour, or two tablespoonfuls of flour, pretty well heaped, and then stir the thickened milk into the boiling milk and cook slowly for ten minutes. Then add three-quarters of a pound of good, ripe, old American cheese, and about half a pound of butter. Then drain the water off the vermicelli or ^aghetti and put in from one and one half pints to a quart of canned tomatoes

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