Harper's cook book encyclopædia

Spaghetti and Gravy. — The gravy : lb. of butter, four table-spoonfuls of sweet oil, three cloves of garlic. Stew the garlic in the oil and butter until the garlic is brown. Put in then one cupful of dried mushrooms, and stew, adding the water that the mushrooms were soaked in. Then add any sort of meat, and stew it well (until it is all in rags) ; add half a can of tomatoes, half a teaspoonful of thyme, and a few bay-leaves. Stew slowly and stir at times, just often enough to keep from burning. Cook slowly about an hour and a half ; add salt and pepper. The spaghetti : Have a large pot for the “ pastry/' as the Italians call it. Allow four quarts of water to i lb. of spaghetti. Add salt as you think it is liked. When the water boils, add the spaghetti and boil until cooked, which should be in about twenty minutes ; stir while boiling. When done, strain off the water. Have a deep dish ; put in a layer of spaghetti, and then a layer of grated cheese, then the gravy; and repeat these layers until the dish is full. Any meat is good for the gravy, and chicken is especially delicious ; cut it in small bits so that it will cook faster. Spaghetti, Ravenna. — Break into one-inch lengths two cupfuls of spaghetti; throw it into boiling salted water, and cook until tender. When done, drain off the water and put the spaghetti on a very hot platter. Have ready the whites of three hard-boiled eggs cut into strips. Put these with the spaghetti, and pour over it a cupful of white sauce, made by cooking together a table-spoonful of flour and two of butter until they bubble, adding a cupful of milk, stirring this until it thickens, and then seasoning Vermiceilli MACARONI Marble Veal with salt and pepper. Grate the yolks of the hard-boiled eggs over the top of the dish, set in the oven a moment, until well heated, and serve. Vermicelli. — Vermicelli is a preparation of wheaten flour, of a substance similar to macaroni. It is in the form of long threads, and derives its name from its worm-like appearance. It is used in soups and broths, and for making puddings, etc. Vermicelli a la Reine. — Blanch the vermicelli in boiling water, drain it, and throw it into some rich consomme well seasoned. When done, a short time before serving thicken it with the yolks of eight eggs mixed with cream, and pour the vermicelli into the tureen for fear the thickening should get too much done, which would be the case if it remained on the corner of the stove. Vermicelli, Timbale. — Put in a saucepan one quart of milk, with x/\ lb. of granulated sugar, one teaspoonful of vanilla extract, or any preferred flavor, and one teaspoonful of good butter ; when at the boilingpoint, add Yz lb. of vermicelli. Cook twenty minutes, remove from the fire and cool. Add to the vermicelli two whole eggs, mix well, and, lastly, add four table-spoonfuls of whipped cream. Mix again. Butter a quart mould ; pour the vermicelli in it. Put the mould in a deep pan half filled with hot water. Bake in a hot oven for twenty minutes. Put a round, hot plate over the mould, and turn the timbale out. Serve around it a hot marmalade of fruits, the kind to suit the taste. Macaroon Ice-cream. Macaroons. Macedoine of Fruits. See Ices. See Cakes. See Fruits. der their respective headings as indicated : Mangoes, Oil. See Pickles. .. Pepper. Stuffed. Macedoine Jelly. See Jellies.