Italian Macaroni. — One pound beefsteak ground fine in meat
chopper, add to this half can of tomatoes ; put in a pot and set
on back of stove to simmer for two hours. Grind two medium
sized onions and brown in half cup of butter. Stew about one-
third package of macaroni for one hour. When meat, toma-
toes, onions and macaroni are all cooked mix onions, tomatoes
and meat together for a sauce, seasoning to taste with salt.
Put macaroni on a large platter, spreading sauce over it and
covering all with thick layer of grated cheese (Edam prefer-
red). A little olive oil added to the sauce makes it richer.✪ Italian Macaroni
This makes quantity sufficient for ten people. Fine. Mrs. B.
E. Thomas.
Spaghetti and Tomatoes. — One-quarter pound of spaghetti,
one-half pint of stewed tomatoes, one tablespoonful of flour, one
tablespoonful of butter, one onion, salt and pepper to taste✪ Spaghetti and Tomatoes.
Take a handful of spaghetti, put the ends into boiling salted
water, and as they soften coil without breaking. Boil briskly
until done, drain and let stand in cold water fifteen minutes to
blanch. Place the butter in a frying pan; when hot add the
sliced onion and fry until brown. Add flour and stir until
smooth. Then pour in the strained tomatoes, and when they
boil add the spaghetti ; boil up once and serve without cutting.
Onion may be omitted if desired. — Mrs. W. E. Fite.
112
HOW AYE COOK IN TENNESSEE.
BREAD.
"Behind the nutty loaf is the millwheel; behind the mill is
the wheat field ; on the wheat field rests the sunlight ; above the
sun is God." — James Russell Lowell.
MEASURES AND WEIGHTS.
One quart of sifted flour is one pound.
One pint of granulated sugar is one pound.
Two cups of butter (packed) are one pound.
One pint of butter is one pound.
One quart of Indian meal weighs one pound two ounces.
One quart of powdered white sugar, one pound one ounce.
One quart of best brown sugar, one pound two ounces.
Ten eggs are one pound.
Five cups of sifted flour are one pound.
One wine glassful is half a gill.
Eight even tablespoonfuls are a gill.
Four even salt spoonfuls make a teaspoon.
One saltspoonful is good measure of salt for all custards, etc.
Two gills are half pint.
Four teaspoonfuls are equal to one tablespoonful.
Rolls and Light Bread. — Take three pints of unsifted flour,
and at noon have boiled a large Irish potato ; while the potato
is boiling, dissolve the half of an yeast cake in a coffee cup of
lukewarm water. Take one of the three pints of flour, and sift
it into a bowl ; mash the potato quickly and very smoothly
and while hot ; put it into the pint of flour, and mix potato and
flour together with the hand; add a teaspoonful of sugar and
a small teaspoonful of salt. Now pour onto this the cup of
HOW WE COOK IN TENNESSEE.
113
✪ Bread
Page 64 · 4 recipe records on this page
Presented as published in 1906. 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
Italian Macaroni. — One pound beefsteak ground fine in meat chopper, add to this half can of tomatoes ; put in a pot and set on back of stove to simmer for two hours. Grind two medium sized onions and brown in half cup of butter. Stew about onethird package of macaroni for one hour. When meat, tomatoes, onions and macaroni are all cooked mix onions, tomatoes and meat together for a sauce, seasoning to taste with salt. Put macaroni on a large platter, spreading sauce over it and covering all with thick layer of grated cheese (Edam preferred). A little olive oil added to the sauce makes it richer. This makes quantity sufficient for ten people. Fine. Mrs. B. E. Thomas.
Spaghetti and Tomatoes. — One-quarter pound of spaghetti, one-half pint of stewed tomatoes, one tablespoonful of flour, one tablespoonful of butter, one onion, salt and pepper to taste. Take a handful of spaghetti, put the ends into boiling salted water, and as they soften coil without breaking. Boil briskly until done, drain and let stand in cold water fifteen minutes to blanch. Place the butter in a frying pan; when hot add the sliced onion and fry until brown. Add flour and stir until smooth. Then pour in the strained tomatoes, and when they boil add the spaghetti ; boil up once and serve without cutting. Onion may be omitted if desired. — Mrs. W. E. Fite.
BREAD.
"Behind the nutty loaf is the millwheel; behind the mill is the wheat field ; on the wheat field rests the sunlight ; above the sun is God." — James Russell Lowell.
MEASURES AND WEIGHTS.
One quart of sifted flour is one pound. One pint of granulated sugar is one pound. Two cups of butter (packed) are one pound. One pint of butter is one pound.
One quart of Indian meal weighs one pound two ounces.
One quart of powdered white sugar, one pound one ounce.
One quart of best brown sugar, one pound two ounces.
Ten eggs are one pound.
Five cups of sifted flour are one pound.
One wine glassful is half a gill.
Eight even tablespoonfuls are a gill.
Four even salt spoonfuls make a teaspoon.
One saltspoonful is good measure of salt for all custards, etc.
Two gills are half pint.
Four teaspoonfuls are equal to one tablespoonful.
Rolls and Light Bread. — Take three pints of unsifted flour, and at noon have boiled a large Irish potato ; while the potato is boiling, dissolve the half of an yeast cake in a coffee cup of lukewarm water. Take one of the three pints of flour, and sift it into a bowl ; mash the potato quickly and very smoothly and while hot ; put it into the pint of flour, and mix potato and flour together with the hand; add a teaspoonful of sugar and a small teaspoonful of salt. Now pour onto this the cup of
Records on this page
Italian MacaroniSpaghetti and TomatoesBreadRolls and Light Bread