|
Classic
Cook Books
< last page | next page >
page 48
MISCELLANEOUS DISHES
MACARONI PIE
Put the macaroni on to boil in plenty of cold water with an onion. Let it boil
gently until the macaroni is quite tender, then throw it on a sieve to drain;
but first wash it in cold water. Then put on half a pint of cream to boil with
about four onces of grated Parmesan cheese, a tablespoonful of mustard, a little
cayenne pepper, salt and butter. Thin it in some macaroni, and let it stew
gently a few minutes. Have some grated cheese mixed with a few bread crumbs. Put
the macaroni in a deep dish, sprinkle the crumbs of cheese over the top and bake
it.--MRS. PHILLIPS (Dr. Arnold's Receipt).
CORN OYSTERS
Grate one pint of young corn, add one egg, well beaten, one small teacupful of
flour, one-half cupful of butter, salt and pepper, mix well. Fry a spoonful at a
time, butter them.
EGGS, PORTUGUESE STYLE
Slice some nice fresh tomatoes, salt and pepper, put crumbs of bread on them,
fry them well, put them in a hot dish and put on top several poached eggs. The
same can be served on a good tomato sauce that has cooked three hours.
EGGS A LA MORELLE
Boil six or eight eggs hard twenty minutes. Make a nice white sauce in a double
saucepan with a pint of cream, mix a tablespoonful of butter with flour, add
gently and carefully to cream, salt, red pepper, and a little onion juice.
< last page | next page >
Classic
Cook Books
|
