Vegetarian Supper Dish

Ingredients

• Break two ounces of macaroni into short lengths
• four or five tablespoonfuls of cream
• the hard-boiled yolks of two eggs
• a tablespoonful of butter
• one of flour
• half a cupful of milk
• Cut a slice from the stem ends of good solid tomatoes
• dust with breadcrumbs

Method

1. 1

   Break two ounces of macaroni into short lengths, throw in boiling water and boil rapidly for twenty minutes.

2. 2

   Rub the hard-boiled yolks of two eggs to a paste; add gradually four or five tablespoonfuls of cream.

3. 3

   Rub together a tablespoonful of butter and one of flour; add the egg and half a cupful of milk; stir over hot water until you have a thick, golden sauce; add half a teaspoonful of salt and a dash of pepper.

4. 4

   Chop the macaroni fine and add it to the sauce.

5. 5

   Cut a slice from the stem ends of good solid tomatoes, scoop out the centres, stand the tomatoes in a baking-pan, fill the centres with the macaroni, dust with breadcrumbs, and bake in a moderate oven for thirty minutes, until the tomatoes are perfectly soft but not broken.

6. 6

   Serve on slices of toast, either plain or with cream sauce.

Nutrition per serving

As published

This recipe was extracted from My best 250 recipes (1907) by Sarah Tyson Heston Rorer, page 27. The excerpt below is the record exactly as published.

VEGETARIAN SUPPER DISH Break two ounces of macaroni into short lengths, throw in boiling water and boil rapidly for twenty minutes. Rub the hard-boiled yolks of two eggs to a paste ; add gradually four or five tablespoonfuls of cream. Rub together a table- spoonful of butter and one of flour; add the egg and half a cupful of milk ; stir over hot water until My Best 250 Recipes loi you have a thick, golden sauce; add half a tea- spoonful of salt and a dash of pepper. Chop the macaroni fine and add it to the sauce. Cut a slice from the stem ends of good solid tomatoes, scoop out the centres, stand the tomatoes in a baking-pan, fill the centres with the macaroni, dust with breadcrumbs, and bake in a moderate oven for thirty minutes, until the tomatoes are perfectly soft but not broken. Serve on slices of toast, either plain or with cream sauce. Cheese may be added to the maca- roni, which will give greater food value. CORN PUFFS Score down the centre of each row oi grains of six ears of corn ; with a dull knife press out the pulp. This should measure one cupful and a half. Add to this half a cupful of milk, the yolks of two eggs and half a teaspoonful of salt; then stir in one cupful and a half of pastry flour that has been sifted with one rounding teaspoonful of baking powder. Fold in the well-beaten whites and bake in greased gem-pans in a moderate oven for twenty minutes. Serve the same as breakfast muffins. CREOLE CORN Peel and cut in quarters four good-sized tomatoes; put these in a saucepan with a dozen I02 My Best 250 Recipes okf a washed and cut in thin slices ; cover and stew slowly for twenty minutes; add the pulp of a dozen ears of corn, a level teaspoonful of salt, one sweet pepper chopped fine, a dash of white pepper; cook over hot water for fifteen minutes; add either four tablespoonfuls of cream or two tablespoonfuls of butter, and send at once to the table. This is one of the most delicious of all the summer vegetable dishes. Served with chicken it forms a good Brunswick stew, or it may be served as a vegetable with brpiled or baked chicken. The accompanying starchy vegetable should be rice. CORN PUDDING Score down the centre of the grains of twelve ears of corn, press out the pulp; add half a pint of milk in which you have moistened six table- spoonfuls of flour; add a teaspoonful of salt, a saltspoonful of pepper, the yolks of three eggs, and then stir in the well-beaten whites. Bake in a shallow pan. Serve as a dinner or supper dish. FRESH PEAS PUDDING Boil two quarts of shelled peas for fifteen minutes until tender; press through a colander; add two teaspoonfuls of salt, half a cupful of cream and a dash of pepper. Fill into custard^ My Best 250 Recipes 103 cups and stand in a pan of hot water and bake in a moderate oven for twenty minutes. Serve with cream sauce. This may be made in the morning and cooked just at serving-time. BEAN ROLL Cook lima beans in boiling water until ten- der; press through a sieve; add salt and pepper, and a tablespoonful of butter

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