Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1910-01-22
Dishes Prepared From Macaroni.

Dreamed Macaroni.-This is one of
the simplest methods of preparing
macaroni, aking very wholesome and
nourishing dish Have a large kettle
well filled with boiling sailed water.
keeping it in rapid motion until the ma
caroni is tender, from twenty-five min
utes to half an hour Then drain and
blanch. and turn it into baking dish.
Place in saucepan three tablespoon
til smooth and bubbling; then add one
ard one-half cups of milk and stir I'M
til boiling. Season to taste with salt
and pepper and stir in three tables
poonfuls of grated Parmesan cheese
dissolved in the sauce. Pour the
sauce over the macaroni, allowing it
to mix thoroughly and run to the bot
tom of the dish. Cover the top with a
layer of the cheese. then layer of
buttcred bread crumbs. Place in a
quick over to brown nicely on top.
Macaroni and Clams.-Chop a dozen
freshly opened CLANS very fine with a
silver knife, drain off the liquor, scald
it and remove all the scum. Add
minced white onion and a seasoning of
salt and pepper and let simmer ten
minutes. In another saucepan place
two level tablespoonfuls of butter, and
when melted STIR in two level tables
poonfuls of -four and stir until it bub-
bleS, add cup of rich milk, and cook
and stir uEtil it thickens; then stir in
to the clam juice and cook a minute.
Fill buttered dish with alternate lay
ers of the boiled macaroni and clans,
having the top layer of the macaroni.
Pour the sauce over this letting it run
the macaroni to the bottom of
the dish. Put few bits of butter over
he top, and brown in the oven.
Macaroni a la Bechamel.-Boil a
quarter of a pound of macarOni in salt
ed water until very tender; then drain
Have ready some cold,
boiled ham, minced fine. Mix this with
adding a little butter cut in
bits. Beat two eggs light and add them
to one and One-half cups of milk, mix,
and pour into the macaroni, and set IN
the oven to bake at moderate neat.
Meanwhile, make cup of cream sauce
in the usual manner, season with salt,
pepper and a pinch of cayenne; add q
level tablespoonful of minced parsley
and teaSpOOnful of lemon JUICE.
When the macaroni mixture in the
oven is set so that the two VIII not
mix pour the sauce on top, return TO
the oven and brown nicely on top. TWO
ounces of cheese, instead of the ham
may be used, if preferred.
Spaghetti a la Minnesota.-HaVe a
stewing kettle half full of boiling salt
ed water, put in half a package OF
spaghetti, broken into short pieces
and boil fer about twenty minutes.
Meanwhile put into a stewing kettle.
one tablespoonful of lard, one cup Oh
ham; one cup of veal, one onion. one
Glove Of garlic. a few whole cloves,
bay leaf, and young carrot, all chop
ped fine. Add one tablespoonful of su-
gar, a pinch of red pepper, season
ing of salt and pepper. Stir constant
ly until nice brown, then add one
quart of tomatoes. Let come to boil
and then add one tablespoonful! of flour
tc thicken slightly. Remove from the
fire and strain. When the spaghetti is
tender and drained throughly, put it
into n heated platter and pour the
sauce over it and serve both very hot.
A little Parmesan cheese may be graft
ed over the top. just before serving.
Macaroni Scallop.-Take dozen
sticks of macaroni, broken into inch
pieces: boil tender in sailed water and
drain. Put a layer into a buttered dish
for baking, cover with a layer of sliced
hard boiled eggs. then another layer
of the macaroni. sprinkled with a thin
layer of the macaron, sprinkled with
thin layer of dried bread crumbs but
tered and toasted lightly in the oven.
Then put in another layer of the mac
aron, and so on. until all are used up.
Cover with thick, sweet cream and
bake a nice brown in the oven.
Spagetti Rarebit.-Have ready two
cups of spaghetti, boiled very tender
and drained thoroughly. Chop the spa
shetti into pieces about half an inch in
length. Put the spaghetti into the
chatting dish with a cup of rich.
full cream cheese shaved fine, two
tablespoonfuls of butter, half teas
poonful each of salt, mustard and red
pepper. When the mixture boils up,
put in three we'll beaten eggs, mixed
with halt cup of good cream or rich
milk; cook just a minute longer. then
serve on, toast. Cold boiled macaroni,
left over from a previous meal, may
he served in this manner for luncheon
or TEA.
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