Evening star. [volume] (Washington, D.C.) 1854-1972, 1906-12-09
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I Of sliced OF canned tomatoes in pudding
dish, then an inch Of boiled macaroni; sea-
son with salt, pepper and butter. Cover
with tomatoes. then macaront, sprinkle the
top with cracker crumbs and bake one
hour; very good. It is good also mixed
with stewed onions and little milk.
Macaroni, Southern Stew.-Siice two slices
OF bacon fine and fry in an iron kettle: then
add four onions cut up fine and fry brown
Stir In one can Of roast beef cut fine. and
one quart Of hot water. Stew one-half
hour, add q can Of tomato, salt pepper, and
q pinch OF allspice and cook twenty min
utes. It then should be cooked down to q
Rich, quite thick stew. Just before serving
stir in one quart of boiled macaroni. Heap
on a large hot platter and serve at once.
Macaroni Omelet-Take one cupful Of
cooked macaroni, cut up fine; beat six eggs.
season to suit, add two cupfuls OF milk.
tablespoonful Of flour. and one of butter.
Stir all well together, pour into hot,
creased frying pan and when well set, fin
ish on the top crate Of a hot oven.
Baked Macaroni, Cold-This can be pre-
pared in the morning and makes nice
supper dish. One quart of boiled macaroni
cut in inch pieces one quart of milk. two
tablespoonfuls flour, salt, and pepper to
taste, and one cupful Of grated cheese.
Bake in covered dish about one hour and
set away to cool.
Macaroni and Bacon-Fry a platter of
breakfast bacon and pour most of the
grease from the skillet. Drop a pint of
plain boiled macaroni, season with red pep
per, and stir until it is well heated in the
grease. Pile in the center Of platter with
the bacon all around. Serve hot with gra-
| ham gems.
French Macaroni-Put one tablespoonful
of butter in a frying pan, add one cupful
OF boiled macaroni cut fine, two eggs, one
cupful grated cheese salt and pepper to
taste. Cook until the cheese melts salt
T well and serve on hot toast.
Oyster ACKNOWLEDGEMENTS pound of
| macaroni cut in small pieces. Put in a deep
pan in layers with oysters, salt. pepper
butter and rolled crackers on each layer
When all Is used mOisten with the oyster
liquor and one cupful of cream. Bake one
half hour in a hot oven. Serve with to-
mato catsup.
Hot Tamales.
Scald a quart of good southern white corn
| meal Do not make it soft, but moist
| Have ready your corn husks and several
husks torn into narrow strips like ribbons
Have cooked thoroughly and chopped fine a
| chicken. Add to 1t Spanish pepper, chop
| ped fine, and palatable seasoning of salt
Take the cornmeal in your hand, sort of pat
ii down, put into the corn husk sufficient to
make roll down the center six inches long,
Put In couple of tablespoonful of chop
ped chicken, then roll the husks and corn
meal over. making complete roll. with the
chicken inside. Fold the ends of the corn
husks over; tie them with the narrow strips
which you have prepared. Put the bones
taken from the chicken In the bottom of
kettle; add sliced onion, three or four
cloves two bay leaves, a teaspoonful Of,
salt, and a quarter OF a teaspoonful Of pep.
per; cover with cold water and bring to a
boil. Now put your tamales all over the
top; the bones will act as sort of rack,
keeping them from being covered by the
water; cook continuously for two or three
hours, ana they Will be ready to serve.
The rolls are cut into halves. Dish them
neatly. so that the ends will be exposed.
Southern Soups.
PURGE of Split Peas-Crack the bones of a
chicken, cover with water and simmer
quietly for four hours. At the first boil and
skim, and at the end Of the third hour add
teaspoonful of salt, quarter of an onion.
with two cloves stuck in 1t, half a teaspoon
full Of celery seed or sprig of dried celery
top, quarter of a sliced carrot and turnip,
half bay leaf, and a quarter Of a tea
spoonful of whole pepper corns. At the end
Of the fourth hour strain the stock. When
cold remove the fat from the surface. Cover
one teacupful Of split peas with cold water
and soak over night. In the morning wash
them through several waters. Then cover
with a pint of water and simmer for two
hours. Press through the sieve, then add
another cupful Of the stock and press them
through PURGE sieve. Add another cupful
Of stock and return to the fire. Rub to-
gether half a tablespoonful of flour and one
tablespoonful of BUTTER stir into the puree
until perfectly smooth. Now add half a
teaspoonful of salt, a quarter of tea
spoonful of pepper, and a teaspoonful Of
grated onion Boil gently for five minutes
stirring all the time Serve in tureen with
croutons.
Southern Gumbo-Put tablespoonful Of
lard in porcelain lined boiler; slice an
onion and fry it in the lard. When the
onion is a nice brown add one quart Of
sliced okra and fry until the okra will not
rope from the spoon Stir constantly. Pour
half gallon of hot water in the boiler and
let it boil down to quart. Scald three
large tomatoes, peel them, cut into small
pieces and put in the soup Next sprinkle
with salt pepper, and flour the wings, back,
feet and neck of a chicken and fry them a
light brown. Lift them from the frying pan
with fork. and put them into the gumbo
half an hour before serving.
Tomato Soup-One pint Of stewed tomatoes,
one pint of water, one slice of onion, and
full of butter and two of -four. add to mix
ture; cook five minutes; strain and serve
with squares of toasted bread.
Brown Broth-Put two tablespoonful Of
of chopped onions, two of chopped carrots,
and cook until golden brown. Put these
in a kettle with a quart of boiling water
and bay leaf and simmer for fifteen min
utes; press through a. sieve. While the
soup is simmering put about a tablespoon
full Of sugar in an iron saucepan, and when
1t browns and burns add two tablespoonfuls
of chopped onions, then two or three table,
spoonfuls of water; add this to the soup;
add teaspoonful of salt and tablespoonful
of pepper. Strain the soup, return it to the /
kettle add half pint of blocks of bread
that have been stirred UP with beaten egg; |
bring to a boil and serve with grated cheese. |
White Frozen Plum Pudding
Is made of one cupful of sugar and one cup
full of water. cooked until it threads, then |
poured slowly over the whites of three eggs |
and beaten until stiff; when this is beaten
thoroughly and is cold add one pint of
whipped cream, one teaspoonful of vanilla, |
and ne-half cupful each of seeded raisins.
currants, English walnuts and almonds and
candied cherries. The currants and raisins |
should be pumped in boiling water. Pour
this mixture at once into mold, cover
with paraffin paper, put on the cover. seal
with lard around the edge to prevent salt |
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