Wheat cereals want twenty minutes' cooking, using
one and three-quarter cups water to the cup of cereal.
Rice wants to be boiled one hour. The amount of wet-
ting depends on the age of the rice. Corn meal will re-
quire from two and a half to three hours' cooking; the
coarse hominy, from four to five hours; fine hominy,
one hour.
Corn-meal mush left over can be shaped in some-
thing to prevent crusting, and fried for breakfast ; but,
in my opinion, the best fried mush is made quickly and
fried at onoe in hot fat. Dip up by the spoonful and
34 SCIENTIFIC COOKING.
drop m by pushing off with a knife. The fat will re-
quire to have a little butter in it to make the mush,
brown. Serve with hot syrup made of brown sugar.
Rice with Cheese.
1 cup cooked rice. Y^ pound cream, cheese.
Cayenne pepper. 1 tablespoon butter.
Milk.
Rissoto a la Creole.
1 cup rice. 3 cups brown stock.
3^ cup butter. 1 cup strained tomato.
Melt and heat butter in frying-pan, put rice in and
stir until well browned. Add stock and strained tomato^
and cook in double boiler until soft. Turn on serving-
dish and serve with sauce made with:
1 small onion. 3^ cup mushrooms.
1 green pepper (shredded). 3 tablespoons butter.
2 tablespoons flour. 1 cup strained tomatoes.
3 tablespoons sherry wine. Salt to taste.
Cook onion and pepper in butter, add tomatoes and
mushrooms, cook five minutes, remove from fire, pour
in sauce-boat, add sherry and serve on rice at table.
Macaroni w^ith Cheese
Put one layer of boiled macaroni in buttered baking-
dish, and sprinkle with grated cheese. Repeat, pour
over all a thin white sauce, and sprinkle with buttered
crumbs. Bake twenty minutes, or until nicely browned.
Boiled Macaroni.
Cook macaroni thirty-five minutes in boiling salted
water, with a little cayenne pepper. Always stir with
a fork to keep from sticking. This is served with grated
Parmesan cheese and thin cream sauce as an entree.
CEREALS. 35
Macaroni wants always to have cold water poured
aver it when soft, to keep the pieces from adhering to
each other.
Spaghetti a Tltalienne.
3^ package spaghetti. 1 tablespoon flour.
1 onion. 1 cujj mushrooms.
3^ pound grated cream cheese. 1}^ cups strained tomatoes.
1 green pepper (shredded). 4 tablespoons butter✪ Spaghetti a Italienne.
Boil spaghetti in plenty of salted water until tender.
Drain and pour on- cold water to prevent sticking.
Cook onion, pepper, flour and mushrooms in butter for
a few moments, and add strained tomato. Put into a
well-buttered baking-dish a layer of the boiled spaghetti
and a layer of the Italian sauce and grated cheese.
Repeat, having layer of cheese for top. Bake until
brown. One-fourth cup wine is good put over top just
as you send it to table.
Macaroni and spaghetti can either be cooked by any
of the above rules. They are made from the same
paste, only different-sized pipes.
36 SCIENTIFIC COOKING.
CHAPTER V.
SOUPS.
SOUPS are divided into two classes — the "fat" and
"lean." The French class them as soups made
with stock and those made without.
Brown Stock — Made from beef bones and fat.
White Stock — Made from chicken or veal.
Bouillon — Made from lean beef seasoned and cleared.
Consomme — ^Made from beef, veal and fowd, and
very highly seasoned wdth vegetables, spices and sweet
herbs, and always cleared.
Lamb Broth — Made from mutton delicately seasoned.
Page 16 · 1 recipe record on this page
Presented as published in 1911. 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
Wheat cereals want twenty minutes' cooking, using one and three-quarter cups water to the cup of cereal. Rice wants to be boiled one hour. The amount of wetting depends on the age of the rice. Corn meal will require from two and a half to three hours' cooking; the coarse hominy, from four to five hours; fine hominy, one hour.
Corn-meal mush left over can be shaped in something to prevent crusting, and fried for breakfast ; but, in my opinion, the best fried mush is made quickly and fried at onoe in hot fat. Dip up by the spoonful and
drop in by pushing off with a knife. The fat will require to have a little butter in it to make the mush, brown. Serve with hot syrup made of brown sugar.
Rice with Cheese.
1 cup cooked rice. Y^ pound cream, cheese.
Cayenne pepper. 1 tablespoon butter.
Milk.
Rissoto a la Creole.
1 cup rice. 3 cups brown stock.
3^ cup butter. 1 cup strained tomato.
Melt and heat butter in frying-pan, put rice in and stir until well browned. Add stock and strained tomato and cook in double boiler until soft. Turn on servingdish and serve with sauce made with:
1 small onion. 3^ cup mushrooms.
1 green pepper (shredded). 3 tablespoons butter.
2 tablespoons flour. 1 cup strained tomatoes.
3 tablespoons sherry wine. Salt to taste.
Cook onion and pepper in butter, add tomatoes and mushrooms, cook five minutes, remove from fire, pour in sauce-boat, add sherry and serve on rice at table.
Macaroni with Cheese
Put one layer of boiled macaroni in buttered bakingdish, and sprinkle with grated cheese. Repeat, pour over all a thin white sauce, and sprinkle with buttered crumbs. Bake twenty minutes, or until nicely browned.
Boiled Macaroni.
Cook macaroni thirty-five minutes in boiling salted water, with a little cayenne pepper. Always stir with a fork to keep from sticking. This is served with grated Parmesan cheese and thin cream sauce as an entree.
CEREALS. 35
Macaroni wants always to have cold water poured aver it when soft, to keep the pieces from adhering to each other.
Spaghetti a l'Italienne.
3^ package spaghetti. 1 tablespoon flour.
1 onion. 1 cup mushrooms.
3^ pound grated cream cheese. 1}^ cups strained tomatoes.
1 green pepper (shredded). 4 tablespoons butter.
Boil spaghetti in plenty of salted water until tender. Drain and pour on cold water to prevent sticking. Cook onion, pepper, flour and mushrooms in butter for a few moments, and add strained tomato. Put into a well-buttered baking-dish a layer of the boiled spaghetti and a layer of the Italian sauce and grated cheese. Repeat, having layer of cheese for top. Bake until brown. One-fourth cup wine is good put over top just as you send it to table.
Macaroni and spaghetti can either be cooked by any of the above rules. They are made from the same paste, only different-sized pipes.
CHAPTER V.
SOUPS are divided into two classes — the "fat" and "lean." The French class them as soups made with stock and those made without.
Brown Stock — Made from beef bones and fat.
White Stock — Made from chicken or veal.
Bouillon — Made from lean beef seasoned and cleared.
Consomme — ^Made from beef, veal and fowd, and very highly seasoned wdth vegetables, spices and sweet herbs, and always cleared.
Lamb Broth — Made from mutton delicately seasoned.
Records on this page
Spaghetti a Italienne