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ISSUED BY
THE WOMAN'S AUXILIARY |
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December,
1916 |
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SPAGHETTI and
MACARONI |
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MACARONI
CROQUETTES. |
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Two tablespoons flour, 1/2 cup milk, 2 tablespoons butter, 1
cup macaroni (measured after being boiled and drained), 1/2
teaspoon salt, 1/8 teaspoon paprika, 4 tablespoons grated
cheese.
Put the macaroni into boiling water and cook until tender
(about 20 minutes). Drain and cut into 1/2-inch
pieces. Mix the flour, salt and paprika
together. Melt the butter and flour and seasonings,
add milk and cook till thick and smooth. Take from
fire, add macaroni and cheese. Set on ice till
perfectly cold, form into cylinders, dip in fine crumbs,
then in beaten egg, then in crumbs again and fry in hot fat
until golden brown. Drain on brown paper and serve in
a folded napkin and garnish with parsley.
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--Mrs.
Helen Howell. |
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MACARONI
AND MUSHROOMS. |
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Break macaroni in convenient pieces and boil. Butter
baking dish, then put in a layer of macaroni, sprinkle
lightly with flour, then layer of fresh mushrooms, peeled
and cut in pieces. Salt pepper and butter.
Continue until pan is filled. Cover with bread crumbs,
dot with butter and pour milk over all. Bake in
moderate oven. |
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--Mrs.
Marvin J. Peters. |
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SPAGHETTI. |
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One package spaghetti (cooked), 1 can tomatoes (stewed), 1
pound meat (cold) ground, 1 can peas (hot), 1 can mushrooms.
Grate cheese on top and bake three hours. Will serve
six or eight people. |
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--Mrs.
E. T. Ellis, Chicago, Ill. |
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CONVENT
PIE. |
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One cup of spaghetti, 1 cup of bread crumbs, 1/2 cup of
grated cheese, 2 eggs, 1 cup of milk.
Boil one onion and bay leaf in small amount of water,
season with butter, pepper and salt, and stir in milk and
eggs. Place in layers in bake dish well greased and
set in pan of water to bake for one-half hour.
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Sauce
for Pie. |
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Three cups of tomatoes rubbed through sieve, 1 tablespoon of
flour and butter, pepper and salt.
Serve on platter with sauce poured around. |
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--Mrs.
G. A. Dean. |
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