Vanilla, lemon, orange, and other
flavors are obtainable at any grocers.
All liqueurs are useful in flavoring.
See Beverages for recipes of home-
made liqueurs or cordials.
Little Creams (for luncheon).
See Creams.
Liver, Beef. See Beef.
Liver, Calf’s. See Veal.
Liver Force-meat. See Force-meats.
Loaf Cake. See Cakes.
Loaf, Veal. See Veal.
Lobsters. — The following recipes
for cooking lobsters will be found un-
der their respective headings as indi-
cated :
Lobster a la Newburg. See Fish.
Baked.
.. Broiled.
Casserole of.
.. Coral Sauce.
Coquilles of.
Creamed.
Curried.
.. Farce.
.. Fricasseed.
Jellied.
.. Patties.
Ragout of.
Salad, Marseillaise.
Shells of.
Souffle.
Stewed.
Stuffed.
Salad. See Salads ; also Fish.
Salad Dressing.
Salad Loaves.
Sauce. See Sauces.
.. Souffle. See Souffles.
Soup or Bisque. See Soups.
Louise Pudding. See Puddings.
MACARONI, SPAGHETTI, VERMICELLI,
NOODLES, POLENTA, ETC.
Macaroni requires abundance of
water to cook properly, at least three
quarts of salted boiling water to Yz lb.
of macaroni. The water should boil
rapidly and the macaroni should be
stirred occasionally with a fork. It
should boil thirty-five minutes for
the small and three-quarters of an
hour for the large. After the mac-
aroni is cooked it should be thoroughly
drained in a colander. Vermicelli and
spaghetti require less time than mac-
aroni in boiling.
Another way : — Put half the con-
tents of the package into the sauce-
pan. Cover with plenty of cold water
and boil slowly on the back of the
range about three-quarters of an hour.
Drain thoroughly ; place the macaroni
in a pudding-dish, season with salt
and pepper, add one cupful of cold
milk, and sprinkle in three table-
spoonfuls of grated cheese (Parmesan
or Gruy&re preferred) and one table-
spoonful of butter. Bake until brown.
Sauce for Macaroni. — Take a car-
rot, a small onion, a bit of celery,
a leaf of thyme, half a bay-leaf, two
peppers, one clove, a bit of parsley,
and fry them in a table-spoonful of
butter. When the vegetables are
well colored, stir in two table-spoonfuls
of flour, and let the flour brown.
Add a quart of tomatoes, and simmer
for half an hour. Stir this frequently,
and when it is done strain it through
a sieve. Add a teaspoonful of salt,
a salt-spoonful of pepper, and a tea-
spoonful of sugar. This tomato sauce
will be enough for i Yz lbs. of macaroni.
But the sauce will keep a long time
in cold weather. Take a large dish,
put a layer of macaroni in the bottom,
put a table-spoonful of Parmesan
cheese over it, and moisten it well with
the tomato sauce. Continue this
till the dish is full, and cover it with
tomato sauce. Set the dish of mac-
aroni in the oven for about ten minutes,
and then serve it.
Macaroni, Baked, with Oysters. —
Boil it until tender. Butter a baking-
dish and put in a layer of macaroni.
Sprinkle with salt, paprika, cracker
dust, and tiny bits of butter. Al-
ternate layers of macaroni and oysters
until the materials are used, having
macaroni for the top layer. Pour over
all the liquor from the oysters and
half a cupful of cream✪ Macaroni. Bake thirty-
five minutes in a hot oven, covering
the dish with a tin plate the first fifteen
minutes.
Macaroni au Gratin. — Boil and
drain as usual. Put the macaroni
in a saucepan with a little butter
and equal parts of Parmesan and
Swiss cheese grated. Stir gently,
and as soon as the cheese has melted,
serve. ✪ Macaroni Milanese
Page 245 · 2 recipe records on this page
Presented as published in 1902. 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
Vanilla, lemon, orange, and other flavors are obtainable at any grocers. All liqueurs are useful in flavoring.
See Beverages for recipes of homemade liqueurs or cordials.
Little Creams (for luncheon).
See Creams.
Liver, Beef. See Beef.
Liver, Calf’s. See Veal.
Liver Force-meat. See Force-meats.
Loaf Cake. See Cakes.
Loaf, Veal. See Veal.
Lobsters. — The following recipes for cooking lobsters will be found under their respective headings as indicated :
Lobster a la Newburg. See Fish.
Baked.
.. Broiled.
Casserole of.
.. Coral Sauce.
Coquilles of.
Creamed.
Curried.
.. Farce.
.. Fricasseed.
Jellied.
.. Patties.
Ragout of.
Salad, Marseillaise.
Shells of.
Souffle.
Stewed.
Stuffed.
Salad. See Salads ; also Fish. Salad Dressing.
Salad Loaves.
Sauce. See Sauces.
.. Souffle. See Souffles.
Soup or Bisque. See Soups.
Louise Pudding. See Puddings.
MACARONI, SPAGHETTI, VERMICELLI, NOODLES, POLENTA, ETC.
Macaroni requires abundance of water to cook properly, at least three quarts of salted boiling water to Yz lb. of macaroni. The water should boil rapidly and the macaroni should be stirred occasionally with a fork. It should boil thirty-five minutes for the small and three-quarters of an hour for the large. After the macaroni is cooked it should be thoroughly drained in a colander. Vermicelli and spaghetti require less time than macaroni in boiling.
Another way : — Put half the contents of the package into the saucepan. Cover with plenty of cold water and boil slowly on the back of the range about three-quarters of an hour. Drain thoroughly ; place the macaroni in a pudding-dish, season with salt and pepper, add one cupful of cold milk, and sprinkle in three tablespoonfuls of grated cheese (Parmesan or Gruy&re preferred) and one tablespoonful of butter. Bake until brown.
Sauce for Macaroni. — Take a carrot, a small onion, a bit of celery, a leaf of thyme, half a bay-leaf, two peppers, one clove, a bit of parsley, and fry them in a table-spoonful of butter. When the vegetables are well colored, stir in two table-spoonfuls of flour, and let the flour brown. Add a quart of tomatoes, and simmer for half an hour. Stir this frequently, and when it is done strain it through a sieve. Add a teaspoonful of salt, a salt-spoonful of pepper, and a teaspoonful of sugar. This tomato sauce will be enough for i Yz lbs. of macaroni.
But the sauce will keep a long time in cold weather. Take a large dish, put a layer of macaroni in the bottom, put a table-spoonful of Parmesan cheese over it, and moisten it well with the tomato sauce. Continue this till the dish is full, and cover it with tomato sauce. Set the dish of macaroni in the oven for about ten minutes, and then serve it.
Macaroni, Baked, with Oysters. —
Boil it until tender. Butter a bakingdish and put in a layer of macaroni. Sprinkle with salt, paprika, cracker dust, and tiny bits of butter. Alternate layers of macaroni and oysters until the materials are used, having macaroni for the top layer. Pour over all the liquor from the oysters and half a cupful of cream. Bake thirtyfive minutes in a hot oven, covering the dish with a tin plate the first fifteen minutes.
Macaroni au Gratin. — Boil and drain as usual. Put the macaroni in a saucepan with a little butter and equal parts of Parmesan and Swiss cheese grated. Stir gently, and as soon as the cheese has melted, serve.
Records on this page
MacaroniMacaroni Milanese