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Classic
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page 288
salt, and when done, grate cheese over it, and let it brown slightly, or serve
at once.--Mrs. O. S. T., Portland, Maine.
MACARONI.
Take about three ounces macaroni and boil till tender in a stew-pan with a
little water; take a pudding dish or pan, warm a little butter in it, and put in
a layer of macaroni, then a layer of cheese grated or cut in small bits, and
sprinkle over with salt, pepper, and small pieces of butter, then add another
layer of macaroni, and so on, finishing off with cheese; pour on rich milk or
cream enough to just come to the top of the ingredients, and bake from one-half
to three-quarters of an hour.
Rice may be used instead of macaroni by first cooking as follows: Pick and wash
a cup of rice, put in a stew-kettle with three cups boiling water, and set over
the fire--the boiling water makes the kernels retain their shape better than
when cold water is used. When done, put a layer of rice, cheese, etc.,
alternately as you would macaroni, and bake in the same way.
ITALIAN MACARONI.
Place two pounds of beef, well larded with strips of salt pork, and one or two
chopped onions, in a covered kettle on the back of the stove, until it throws
out its juice and is a rich brown; add a quart of tomatoes seasoned with pepper
and salt, and allow this mixture to simmer for two or three hours. Take the
quantity of macaroni desired and boil in water for twenty minutes, after which
put one layer of the boiled macaroni in the bottom of a pudding dish, cover with
some of the above mixture, then a layer of grated cheese, and so on in layers
till the dish is filled, having a layer of cheese on the top; place in the oven
an hour, or until it is a rich brown. Commence early in the morning to prepare
this dish.
BOILED OKRA.
Put the young and tender pods of long, white okra in salted boiling water in a
porcelain or tin-lined sauce-pan (as iron discolors it), boil fifteen minutes,
take off stems, and serve with butter, pepper, salt, and vinegar if preferred;
or, after boiling, slice in rings, season
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