Steam hominy with water until water is absorbed. Add milk and steam until tender. Add butter and salt. Cool, shape, dip in flour, egg, and crumbs, fry, and drain (see Croquettes, p. 397). Hominy and Horse-radish Croquettes. Add 3)% teaspoons grated horse-radish root to mixture. BAKED HOMINY, SOUTHERN STYLE 34 cup fine hominy 14 cup butter 1 teaspoon salt 1 tablespoon sugar 1 cup boiling water 1 egg, slightly beaten 2 cups milk✪ Baked Hominy, Southern Style Mix water and salt and add hominy gradually, while stirring constantly. Bring to boiling point and boil 2 minutes. Cook in double boiler until water is absorbed. Add 1 cup milk, stirring thoroughly, and cook 1 hour. Remove from range and add butter, sugar, egg, and remaining milk. Turn into buttered dish and bake 1 hour in slow oven (325° F.). Serves 6. BOILED MACARONI 34 cup macaroni broken in 2 quarts boiling water inch pieces 1 tablespoon salt✪ Boiled Macaroni Cook macaroni in boiling salted water 20 minutes or until soft; drain in strainer, pour over it cold water to rinse thoroughly. Add more salt, if needed. Reheat with 144 cup cream or in White Sauce (p. 191). Baked Macaroni. Mix with White Sauce, arrange in buttered baking dish, cover with buttered crumbs, and bake in hot oven (400° F.) until crumbs are brown. Baked Macaroni with Cheese. Put a layer in buttered baking dish, sprinkle with grated cheese; repeat, pour over White Sauce (p. 191), cover with buttered crumbs, and bake in moderately hot oven (375° F.) until crumbs are brown. RICE, MACARONI AND CHEESE 381 With Tomato Sauce. Reheat in Tomato Sauce (p. 198). Sprinkle with grated cheese. Or prepare like Baked Macaroni, using ‘Tomato Sauce in place of White Sauce. Italian Style. Reheat in 2 cups Cheese Sauce (p. 192). Sprinkle with 14 cup finely chopped cold boiled ham and paprika. A la Milanaise. Add 6 mushrooms and 2 slices cooked smoked tongue, cut in strips. Reheat in Italian Tomato Sauce (p. 198) to which has been added ¥% cup grated cheese. Virginia Style. Put half the macaroni in buttered baking dish, dot over with 14 tablespoon butter, and sprinkle with 14 teaspoon mustard and 14 cup grated cheese; repeat, pour over White Sauce, cover with 3 tablespoons buttered crumbs, and bake in hot oven (400° F.) until crumbs are brown. Baked Macaroni with Chipped Beef. Cover 14 pound dried beef (sliced thin and separated into pieces) with hot water, let stand 10 minutes and drain. Arrange in buttered baking dish alternate layers of macaroni and dried beef, having two of each. Pour over 2 cups White Sauce, cover with crumbs, and bake in hot oven (400° F.) until crumbs are brown. e MACARONI A L°ITALIENNE 84 cup macaroni ✪ Baked Macaroni11% cups Italian Tomato Sauce (p. 198) 2 quarts boiling salted water 1% cup grated cheese 1% onion 4 tablespoon butter 2 cloves Cook macaroni in boiling salted water, with butter and onion stuck with cloves; drain, remove onion, reheat in Tomato Sauce, and add cheese. Serves 4. MACARONI MOUSSE 14% cups scalded milk 1 sweet green pepper, chopped 4 cup melted butter fine i 3 eggs, well beaten 1 tablespoon chopped onion 1 pimiento chopped fine ¥% tablespoon salt 1 cup cooked elbow 1 cup soft bread crumbs macaroni 1% cup mild cheese, cut fine Combine ingredients in order given, reserving }4 cup crumbs. Sprinkle top with reserved crumbs. Bake 40 minutes in pan of hot 382 THE BOSTON COOKING-SCHOOL COOK BOOK water in moderate oven (350° F.). Add 4% cup mushrooms, cut in pieces, if desired. Serves 6. Macaroni Ring. Bake in ring mold. Turn on platter and fill center with Creamed Mushrooms (p. 467.) BOILED SPAGHETTI Take 14 pound spaghetti in hand and dip ends in boiling, salted water. As spaghetti softens it will bend easily, when it may be coiled under the boiling water. Boil 20 minutes or until soft. Drain in a colander and pour over 1 quart cold water. Serve with Tomato Sauce (p. 198), Italian Sauce, or Napoli Sauce.

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Steam hominy with water until water is absorbed. Add milk and steam until tender. Add butter and salt. Cool, shape, dip in flour, egg, and crumbs, fry, and drain (see Croquettes, p. 397). Hominy and Horse-radish Croquettes. Add 3)% teaspoons grated horse-radish root to mixture. BAKED HOMINY, SOUTHERN STYLE 34 cup fine hominy 14 cup butter 1 teaspoon salt 1 tablespoon sugar 1 cup boiling water 1 egg, slightly beaten 2 cups milk Mix water and salt and add hominy gradually, while stirring constantly. Bring to boiling point and boil 2 minutes. Cook in double boiler until water is absorbed. Add 1 cup milk, stirring thoroughly, and cook 1 hour. Remove from range and add butter, sugar, egg, and remaining milk. Turn into buttered dish and bake 1 hour in slow oven (325° F.). Serves 6. BOILED MACARONI 34 cup macaroni broken in 2 quarts boiling water inch pieces 1 tablespoon salt Cook macaroni in boiling salted water 20 minutes or until soft; drain in strainer, pour over it cold water to rinse thoroughly. Add more salt, if needed. Reheat with 144 cup cream or in White Sauce (p. 191). Baked Macaroni. Mix with White Sauce, arrange in buttered baking dish, cover with buttered crumbs, and bake in hot oven (400° F.) until crumbs are brown. Baked Macaroni with Cheese. Put a layer in buttered baking dish, sprinkle with grated cheese; repeat, pour over White Sauce (p. 191), cover with buttered crumbs, and bake in moderately hot oven (375° F.) until crumbs are brown. RICE, MACARONI AND CHEESE 381 With Tomato Sauce. Reheat in Tomato Sauce (p. 198). Sprinkle with grated cheese. Or prepare like Baked Macaroni, using ‘Tomato Sauce in place of White Sauce. Italian Style. Reheat in 2 cups Cheese Sauce (p. 192). Sprinkle with 14 cup finely chopped cold boiled ham and paprika. A la Milanaise. Add 6 mushrooms and 2 slices cooked smoked tongue, cut in strips. Reheat in Italian Tomato Sauce (p. 198) to which has been added ¥% cup grated cheese. Virginia Style. Put half the macaroni in buttered baking dish, dot over with 14 tablespoon butter, and sprinkle with 14 teaspoon mustard and 14 cup grated cheese; repeat, pour over White Sauce, cover with 3 tablespoons buttered crumbs, and bake in hot oven (400° F.) until crumbs are brown. Baked Macaroni with Chipped Beef. Cover 14 pound dried beef (sliced thin and separated into pieces) with hot water, let stand 10 minutes and drain. Arrange in buttered baking dish alternate layers of macaroni and dried beef, having two of each. Pour over 2 cups White Sauce, cover with crumbs, and bake in hot oven (400° F.) until crumbs are brown. e MACARONI A L°ITALIENNE 84 cup macaroni 11% cups Italian Tomato Sauce (p. 198) 2 quarts boiling salted water 1% cup grated cheese 1% onion 4 tablespoon butter 2 cloves Cook macaroni in boiling salted water, with butter and onion stuck with cloves; drain, remove onion, reheat in Tomato Sauce, and add cheese. Serves 4. MACARONI MOUSSE 14% cups scalded milk 1 sweet green pepper, chopped 4 cup melted butter fine i 3 eggs, well beaten 1 tablespoon chopped onion 1 pimiento chopped fine ¥% tablespoon salt 1 cup cooked elbow 1 cup soft bread crumbs macaroni 1% cup mild cheese, cut fine Combine ingredients in order given, reserving }4 cup crumbs. Sprinkle top with reserved crumbs. Bake 40 minutes in pan of hot 382 THE BOSTON COOKING-SCHOOL COOK BOOK water in moderate oven (350° F.). Add 4% cup mushrooms, cut in pieces, if desired. Serves 6. Macaroni Ring. Bake in ring mold. Turn on platter and fill center with Creamed Mushrooms (p. 467.) BOILED SPAGHETTI Take 14 pound spaghetti in hand and dip ends in boiling, salted water. As spaghetti softens it will bend easily, when it may be coiled under the boiling water. Boil 20 minutes or until soft. Drain in a colander and pour over 1 quart cold water. Serve with Tomato Sauce (p. 198), Italian Sauce, or Napoli Sauce.

Boston Cooking-School cook book