Dice % pound of raw ham and fry in butter, when done, add to a plain omelet, made with 6 eggs✪ Ham Omelet. jCook in omelet pan, with melted butter; when done fold quickly and serve. CH Cheese Patties. Take % pound of grated cheese, 1 pint of sifted flour, lard size of an egg J cayenne pepper and salt. Add ingredients to Sour, then the lard and mix with ice water, working only enough to mix it, then roll in a sheet 1^ inches thick and place on a platter, set in re- frigerator half an hour. Cut with biscuit cutter ^ inch thick and with smaller cutter, make hole in the center, brush over top with the unbeaten white of an egg and set in stove to cook a delicate brown. Hard boiled eggs chopped fine may then be put in center, or nicely cooked fish that has been prepared with a cream dressing, or serve plain with chicken salad. Cream Macaroni. Boil 14 pound of macaroni in hot water salted. Put in double boiler 1 teacup of milk, let come to boiling point, and add 2 table- spoons butter, and 1 tablespoon flour blended, and ^^ cup of cream, salt, white pepper and cayenne pepper, and 1 teacup of grated cheese✪ Cream Macaroni. Mix well, put macaroni in hot dish and poUr over the sauce. Escalloped Macaroni. Boil 8 sticks of macaroni thoroughly done, in salted water. Put a layer of macaroni in baking dish, then a layer of grated cheese, with bits of butter, pepper and salt, another layer of macaroni, al- ternating until dish is full. Cover top with cracker crumbs, and bits of butter, and pour over 1 teacup of cream or milk✪ Escalloped Macaroni. Bake about 30 minutes in moderate oven. 158 KENTUCKY RECEIPT BOOK. Cheese Shells. Fill the empty shell of an Edam or Pineapple cheese, with cook- ed macaroni, seasoning with grated Parmesan cheese, moisten with hot milk, thicken with a little flour. Set in oven until hot, replace top on the cheese. Serve with tomato sauce. French Iffacaroni. Boil 12 sticks of Nicola D'Agostino spaghetti in salted water, until tender. Drain, and mix with this dressing. One pint of new milk, 1 tablespoon butter, 1 heaping tablespoon flour, pepper and salt. Put butter in a pan, when it bubbles, add flour, and mix until smooth, add milk, salt and pepper, and let come to Itoiling point. Put spaghetti and cream in baking dish, and add 5 tablespoons of grated cheese, sprinkle top with bread crumbs, set in oven to brown. Timbale Of Spaghetti. Cook 8 sticks of Nicola D'Agostino spaghetti in salt water 30 minutes, breaking it in pieces of uniform size. Season with butter and grated cheese, work into it 1 well-beaten egg. Have a mold greased with butter, and dust it with bread crumbs, and when spa- ghetti is nearly cold, fill mold, and press down, leaving a hole in cen- ter. Put in a force meat of chicken or game, cover with the mixture. Bake in moderate oven, turn out on flat platter, and serve with a hot cream sauce. Spaghetti A La Italiexme. Bread ^ pound of Nicola D'Agostino spaghetti, into 3 inch pieces. Cook 15 minutes in boiling salt water, then drain. Put spa- ghetti in saucepan, with enough stock, to prevent scorching, sprinkle over 1 ounce of grated cheese, and let remain until it melts. Place in baking dish, pour over the stock and bake 30 minutes. Cheese Souffle. Two tablespoons of butter, % cup of new milk, 1 tablespoon of flour, 3 eggs, 1 cup of grated cheese, a little cayenne pepper and salt✪ Cheese Souffle. Put butter in saucepan ; when it melts add flour. Let it cook a min- ute ; stir constantly. Add milk, gradually stirring all the while, then salt and pepper. Take from fire, add the beaten yolks and the grated New York or Parmesan cheese. Set on stove, stir until cheese is melt- ed, put mixture on a buttered dish, and set away to cool. When ready to serve stir in lightly the well-beaten whites, put in pudding dish, and cook in a hot oven about 25 minutes. Do not shake it while cooking. Serve as soon as done. Tomatoes and Cheese.

AI-modernized reading of the original text

Dice % pound of raw ham and fry in butter, when done, add to a plain omelet, made with 6 eggs. jCook in omelet pan, with melted butter; when done fold quickly and serve. Cheese Patties. Take % pound of grated cheese, 1 pint of sifted flour, lard size of an egg J cayenne pepper and salt. Add ingredients to Sour, then the lard and mix with ice water, working only enough to mix it, then roll in a sheet 1^ inches thick and place on a platter, set in refrigerator half an hour. Cut with biscuit cutter ^ inch thick and with smaller cutter, make hole in the center, brush over top with the unbeaten white of an egg and set in stove to cook a delicate brown. Hard boiled eggs chopped fine may then be put in center, or nicely cooked fish that has been prepared with a cream dressing, or serve plain with chicken salad. Cream Macaroni. Boil 14 pound of macaroni in hot water salted. Put in double boiler 1 teacup of milk, let come to boiling point, and add 2 tablespoons butter, and 1 tablespoon flour blended, and ^^ cup of cream, salt, white pepper and cayenne pepper, and 1 teacup of grated cheese. Mix well, put macaroni in hot dish and poUr over the sauce. Escalloped Macaroni. Boil 8 sticks of macaroni thoroughly done, in salted water. Put a layer of macaroni in baking dish, then a layer of grated cheese, with bits of butter, pepper and salt, another layer of macaroni, alternating until dish is full. Cover top with cracker crumbs, and bits of butter, and pour over 1 teacup of cream or milk. Bake about 30 minutes in moderate oven. Cheese Shells. Fill the empty shell of an Edam or Pineapple cheese, with cooked macaroni, seasoning with grated Parmesan cheese, moisten with hot milk, thicken with a little flour. Set in oven until hot, replace top on the cheese. Serve with tomato sauce. French Macaroni. Boil 12 sticks of Nicola D'Agostino spaghetti in salted water, until tender. Drain, and mix with this dressing. One pint of new milk, 1 tablespoon butter, 1 heaping tablespoon flour, pepper and salt. Put butter in a pan, when it bubbles, add flour, and mix until smooth, add milk, salt and pepper, and let come to Itoiling point. Put spaghetti and cream in baking dish, and add 5 tablespoons of grated cheese, sprinkle top with bread crumbs, set in oven to brown. Timbale Of Spaghetti. Cook 8 sticks of Nicola D'Agostino spaghetti in salt water 30 minutes, breaking it in pieces of uniform size. Season with butter and grated cheese, work into it 1 well-beaten egg. Have a mold greased with butter, and dust it with bread crumbs, and when spaghetti is nearly cold, fill mold, and press down, leaving a hole in center. Put in a force meat of chicken or game, cover with the mixture. Bake in moderate oven, turn out on flat platter, and serve with a hot cream sauce. Spaghetti A La Italienne. Bread ^ pound of Nicola D'Agostino spaghetti, into 3 inch pieces. Cook 15 minutes in boiling salt water, then drain. Put spaghetti in saucepan, with enough stock, to prevent scorching, sprinkle over 1 ounce of grated cheese, and let remain until it melts. Place in baking dish, pour over the stock and bake 30 minutes. Cheese Souffle. Two tablespoons of butter, % cup of new milk, 1 tablespoon of flour, 3 eggs, 1 cup of grated cheese, a little cayenne pepper and salt. Put butter in saucepan ; when it melts add flour. Let it cook a minute ; stir constantly. Add milk, gradually stirring all the while, then salt and pepper. Take from fire, add the beaten yolks and the grated New York or Parmesan cheese. Set on stove, stir until cheese is melted, put mixture on a buttered dish, and set away to cool. When ready to serve stir in lightly the well-beaten whites, put in pudding dish, and cook in a hot oven about 25 minutes. Do not shake it while cooking. Serve as soon as done. Tomatoes and Cheese.

Records on this page

Ham OmeletCream MacaroniEscalloped MacaroniCheese Souffle

Kentucky receipt book