jM^car^mi.— Macaroni is a food of very high nutritious value,
being formed chiefly of the gluten, the most valuable part of the
wheat from which the starch has been removed. Weight for weight,
it may be regarded as not less valuable for flesh^making purposed
in the animal economy than beef and mutton. Take spaghetti or
thread macaroni. Do not wash. Have saucepan on fire half full of
boiling water, with a heaping tablespoon of salt, add macaroni and
boil till tender, about ten minutes, drain and cover with plenty of
cold water. Let stand till cold, drain, dress with either some White,
Brown or Tomato Sauce, reheat and serve ; or for Triple Macaroni.
dress with a cup of each of the sauces and a cup of chopped cold
ham, chicken or tongue, reheat and serve.
Baked Onions^ — ^Wash, peel and parboil large onions, changing
water, adding a little milk with last water ; when just tender, place in
baking dish or jar, putting a little salt, white pepper✪ Baked Onions, and butter on
each, with a little bi the water in which they were cooked in the pan ;
brown in oven fifteen minutes and serve. For Creamed Onions^ boil
till tender, drain, return to saucepans and cover with a White Sauce
or a Cream Dressing, adding a little minced parsley, if wished ;
when hot, serve. For Stuffed Onions^ peel eight or ten✪ Creamed Onions and parboil
fifteen minutes, drain andtake out aoout half the insides; chop
these and mix with them gill each sausage meat and bread-crumbs,
an egg, and a good pinch white pepper, and a little salt. Stuff on-
ions with mixture and heap it a little on top to use up surplus if
any. Place in a deep pan that will go in steamer and let steam
about an hour and a half. Then brown in oven with cup of gravy
poured in pan. When not convenient to steam thev can be simmer-
ed in gravy in oven if kept covered with a greasea sheet of paper.
Any kind of minced cold meat, or part raw and part cooked can be
used. For Onion Omelet^ mash eight medium-sized onions boiled
quite done, and season with pepper, salt, tablespoon butter, gill
Bweet milk, and two or three eggs✪ Onion Omelet. Bake as directed for Baked
Omelet, or simply bake in oven eight minutes.
Parsnip. — Boil till tender, mash, season and fry in one large
cake in frying-pan, or add yolks of eggs little flour or cracker dust
and fry in small cakes.
New Pease. — Cut up an onion and head of lettuce and add to
quart shelled pease with very little water, cook till tender, add
beaten egg and naif teaspoon sugar and serve.
Rice Pie, — Take cold remains of roast beef, mince very fine, and
put into a stewpan with quart or more water ; chop fine medium-
sized onion, large potato, and large slice fat salt pork ; put these
with salt, pepper, and half teaspoon allspice into saucepan with
meat, and boil steadily till gravy is reduced two-thirds, and meat
tender ; while this is cooking, take pint rice and boil in plenty of
VEGETABLES. 609
Page 528 · 7 recipe records on this page
Presented as published in 1890. 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
Macaroni. — Macaroni is a food of very high nutritious value, being formed chiefly of the gluten, the most valuable part of the wheat from which the starch has been removed. Weight for weight, it may be regarded as not less valuable for flesh-making purposes in the animal economy than beef and mutton. Take spaghetti or thread macaroni. Do not wash. Have saucepan on fire half full of boiling water, with a heaping tablespoon of salt, add macaroni and boil till tender, about ten minutes, drain and cover with plenty of cold water. Let stand till cold, drain, dress with either some White, Brown or Tomato Sauce, reheat and serve ; or for Triple Macaroni. dress with a cup of each of the sauces and a cup of chopped cold ham, chicken or tongue, reheat and serve.
Baked Onions, — ^Wash, peel and parboil large onions, changing water, adding a little milk with last water ; when just tender, place in baking dish or jar, putting a little salt, white pepper, and butter on each, with a little of the water in which they were cooked in the pan ; brown in oven fifteen minutes and serve. For Creamed Onions, boil till tender, drain, return to saucepans and cover with a White Sauce or a Cream Dressing, adding a little minced parsley, if wished ; when hot, serve. For Stuffed Onions, peel eight or ten and parboil fifteen minutes, drain and take out about half the insides; chop these and mix with them gill each sausage meat and bread-crumbs, an egg, and a good pinch white pepper, and a little salt. Stuff onions with mixture and heap it a little on top to use up surplus if any. Place in a deep pan that will go in steamer and let steam about an hour and a half. Then brown in oven with cup of gravy poured in pan. When not convenient to steam thev can be simmered in gravy in oven if kept covered with a greased sheet of paper. Any kind of minced cold meat, or part raw and part cooked can be used. For Onion Omelet, mash eight medium-sized onions boiled quite done, and season with pepper, salt, tablespoon butter, gill sweet milk, and two or three eggs. Bake as directed for Baked Omelet, or simply bake in oven eight minutes.
Parsnip. — Boil till tender, mash, season and fry in one large cake in frying-pan, or add yolks of eggs, little flour or cracker dust and fry in small cakes.
New Pease. — Cut up an onion and head of lettuce and add to quart shelled pease with very little water, cook till tender, add beaten egg and half teaspoon sugar and serve.
Rice Pie, — Take cold remains of roast beef, mince very fine, and put into a stewpan with quart or more water ; chop fine mediumsized onion, large potato, and large slice fat salt pork ; put these with salt, pepper, and half teaspoon allspice into saucepan with meat, and boil steadily till gravy is reduced two-thirds, and meat tender ; while this is cooking, take pint rice and boil in plenty of
Records on this page
Baked OnionsMacaroniCreamed OnionsStuffed OnionsOnion OmeletNew PeaseRice Pie