three ounces of butter to each quart of mushrooms, a little
cayenne pepper and salt✪ Mushrooms, and cook them quite fast for twenty
minutes or half an hour ; when tender, they are done ; try with
a fork through the stems. Turn them into a covered dish and
serve.
Mushrooms, Ho. 2.
Prepare them as above, and put them dry into a stew-pan
over the fire ; to each quart allow a small teaspoon of salt, half a
saltspoon of cayenne pepper, three tablespoons of soft butter (not
melted) mixed smoothly with a tablespoon heaping ftdl of flour ;
put all together and cook them half an hour or until very tender ;
when done, stir in a oup of cream, give a boil up and serve in a
covered dish.
* Maoaroni Boiled.
The twisted Italian macaroni is the best. Break eaeh twist
by crushing it in the hand ; break again, if not small enough ;
il should be two inches long ; put it in a stew-pan holding at
138 COCKEBY FROM EXPERIENCE.
ItMt two quarts and a pint, with a tablespoonfal of salt; siusi^
but do not boil it, for about twenty-fiyo or thirty minutes, untO
Wnder, but not broken or split ; shake it frequently and loosee
from the bottom of the yessel with a spoon ; replenish it from a
kettle of boiling water, so as to float it aU the time. These
direotions will answer for all preparations of maoaroni (the water
must be boiling when you put the macaroni in it, or it will go
to paste). When done, drain it through a cullender and let it
stand coTered whilst you prepare a sauoe, with three ounces ef
melted butter stirred to a paste with an eyen tablespoonfrd of
flour, a saltspoonfril of salt and half a pint of milk✪ Macaroni Boiled ; stir it all
together over the fire until it thickens ; put the macaroni into a
vegetable dish, pour the sauce over it, shake it through, oorer
and serve.
* Hacaroni Baked in Cream.
Break up the macaroni and prepare it as above ; drain off ail
the water through a cullender ; when cooked, butter a baking
dish, put in the maoaroni, sprinkle plentifully with salt, cover
with little pieces of butter and pour over it rich cream, as muck
as the dish will hold. Bake in a quick oven three-quarten of
an hour. Serve in the dish you bake it in.
* Baked Macaroni
Break up half a pound of macaroni✪ Macaroni Baked in Cream in two-inch lengths, and
simaMr it as for boiled macaroni, drain it well; have ready
grated half a pound of good rich cheese, not too old ; butter a
baking dish, one^hat will do to serve it in, divide the cheese \m.
half, put one portion in the dish, scattering it evenly over th^
bottom, pour in the macaroni, arrange it smoothly, and put over
k the remaining half of the cheese, sprinkle it plentifriUy with
salt, and pour over it a large coffeecup of cream and milk
mixed ; bake it threo-quarters of an hour ; it should be a niea
Mrewaoa top.
VEGETABLES. 110
Macaroni Pudding.
"One of the most 9xcellent preparationB of ihji artiole k tke
ISmbale de Macaroni/' Prepare half a pound of macaroni ai
above, drain it well in a cullender ; ^' beat up the yolks of Ito
and the whites of two eggs, take half a pint of rich cream, tlM
breast of a cold fowl and some thin slices of ham minced £■•;
add to them two or three tablespoonsful of finely-grated Pam#-
san cheese'^ (this is the pineapple cheese), '^ and season witk
pepper and salt✪ Macaroni Pudding. Mix all these with the macaroni, and put into
a pudding-mould well buttered^ cover closely, let it steam in a
0tew-pan of boiling water fbr about an hour. Serve quite hot
with rich gravy." — Kitchener.
This may also be baked. It iisi a European way of prepariag
■taearoni, and a very fine recipe. If baked, put it in a nAm
AallniT diek and bake three-quarters of an hour;
* fitewad Celery.
Page 65 · 7 recipe records on this page
Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
three ounces of butter to each quart of mushrooms, a little
cayenne pepper and salt, and cook them quite fast for twenty
minutes or half an hour ; when tender, they are done ; try with
a fork through the stems. Turn them into a covered dish and
serve.
Mushrooms, Ho. 2.
Prepare them as above, and put them dry into a stew-pan over the fire ; to each quart allow a small teaspoon of salt, half a saltspoon of cayenne pepper, three tablespoons of soft butter (not melted) mixed smoothly with a tablespoon heaping full of flour ; put all together and cook them half an hour or until very tender ; when done, stir in a cup of cream, give a boil up and serve in a covered dish.
* Maoaroni Boiled.
The twisted Italian macaroni is the best. Break each twist by crushing it in the hand ; break again, if not small enough ; it should be two inches long ; put it in a stew-pan holding at
ItMt two quarts and a pint, with a tablespoonfal of salt; simmer, but do not boil it, for about twenty-five or thirty minutes, until tender, but not broken or split ; shake it frequently and loosee from the bottom of the vessel with a spoon ; replenish it from a kettle of boiling water, so as to float it all the time. These directions will answer for all preparations of macaroni (the water must be boiling when you put the macaroni in it, or it will go to paste). When done, drain it through a cullender and let it stand coTered whilst you prepare a sauoe, with three ounces of melted butter stirred to a paste with an even tablespoonful of flour, a saltspoonful of salt and half a pint of milk ; stir it all together over the fire until it thickens ; put the macaroni into a vegetable dish, pour the sauce over it, shake it through, cover and serve.
* Hacaroni Baked in Cream.
Break up the macaroni and prepare it as above ; drain off ail the water through a cullender ; when cooked, butter a baking dish, put in the macaroni, sprinkle plentifully with salt, cover with little pieces of butter and pour over it rich cream, as muck as the dish will hold. Bake in a quick oven three-quarten of an hour. Serve in the dish you bake it in.
* Baked Macaroni
Break up half a pound of macaroni in two-inch lengths, and simmer it as for boiled macaroni, drain it well; have ready grated half a pound of good rich cheese, not too old ; butter a baking dish, one that will do to serve it in, divide the cheese in half, put one portion in the dish, scattering it evenly over th^ bottom, pour in the macaroni, arrange it smoothly, and put over k the remaining half of the cheese, sprinkle it plentifully with salt, and pour over it a large coffeecup of cream and milk mixed ; bake it threo-quarters of an hour ; it should be a nice brown top.
Macaroni Pudding."One of the most excellent preparations of this article is the Timbale de Macaroni,"/' Prepare half a pound of macaroni ai above, drain it well in a cullender ; ^' beat up the yolks of four and the whites of two eggs, take half a pint of rich cream, tlM breast of a cold fowl and some thin slices of ham minced fine; add to them two or three tablespoonsful of finely-grated Parmesan cheese'^ (this is the pineapple cheese), '^ and season witk pepper and salt. Mix all these with the macaroni, and put into a pudding-mould well buttered^ cover closely, let it steam in a 0tew-pan of boiling water for about an hour. Serve quite hot with rich gravy." — Kitchener.
This may also be baked. It iisi a European way of prepariag ■taearoni, and a very fine recipe. If baked, put it in a nice baking dish and bake three-quarters of an hour;
* fitewad Celery.
Records on this page
Stewed CeleryMushroomsMushrooms No. 2Macaroni BoiledMacaroni Baked in CreamBaked MacaroniMacaroni Pudding