Newark evening star and Newark advertiser. [volume] (Newark, N.J.) 1909-1916, 1913-02-25

One-fourth of a pound package of
macaroni or spaghetti measures about
one quart when cooked and will serve
four persons.
Any of the following recipes given
will start with macaroni or spaghetti
boiled ready for seasoning.
aa BIanching.
Blanching in cooking any of the
pastes means that after they are
done they have cold water run over
them to wfiten and prevent sticking
together All measurements level
NIacaroni with Cheese.
Material-Boiled macaroni, ONE
fourth package; then white sauce,
two cups; grated cheese, one-half cup;
salt, paprika and bread crumbs.
Utensils-M Measuring cup, saucepan,
baking dish.
Directions-Add the grated cheese
to the white sauce and cook only until
the cheese is melted. Put layer OF
sauce in the bottom of the baking
dish, then macaroni then sauce, etc.
Continue until it is all used, sprinkling
cheese and white grated bread
crumbs with bits of butter over the
top. If all this is put hot into an
earthen baking dish then no harm
win be done by browning quickly in
hot oven. Otherwise heat the dish
gradually and brown quickly at the
last. Serve in the dish in which it is
baked. Macaroni or spaghetti may be
used
Variations with Macaroni or Spaghetti.
Make a tomato sauce, to which has
been added one sliced onion and half
e green pepper cut fine and one-half
cup of cheese. Proceed the same as in
the given recipe.
Macaroni Rarebit.
Materials-Soft New York yellow
cheese. one-half pound; butter, two
tablespoonfuls; yolks of eggs, three;
cream, one-half cup; macaroni, one
fourth package; salt and paprika;
pimento (sweet red pepper, one
Toast.
Utensils-Bowl, eggbeater, knife,
saucepan or chafing dish, silver or
wooden spoon.
Directions-Beat the yollxs, add the
cream and pour into the saucepan
with the cheese either grated or
shaved very fine; put in the salt, pap
rika and macaroni, cut into fourth
inch pieces or rings. Stir rapidly
over hot fire until perfectly smooth
Have the pimento chopped fine or
cut in very small pieces. This is an
exceedingly nice supper or luncheon
dish.-A. G. Kirk.
Drowned Spaghetti.
Materials Spaghetti, one fourth
package; stock, one cup; kitchen bou-
uuet; one-half teaspoonful salt and
pepper.
Utensils-Saucepan tablespoon, tea
spoon.
Directions-No matter what the
final preparation of marcaroni or
is always the same. Fill large
kettle half full of boiling sailed
water; throw in the macaroni or
spaghetti and allow it to boil rapidly
for thirty minutes. Drain and throw
into cold water. Take the spaghetti.
which has been cooked as above ami
blanched. Put into a saucepan with
the stock and simmer very slowly
until the stock is absorbed. Add
pepper, salt. melted butter and the
kitchen bouquet. This is very nutri-
tious and nice change for those who
do not care for cheese.
Macsroni or Spaghetti ALA Crema."
Material-Macareni, one-half pack
age; onion, one; cloves. two: butter.
four tablespoonfuls; grated Swiss
cheese, four tablespoonfuls; grated
Parmesan cheese four tablespoon
fuls; cream. four or I'VE tablespoon
fus; nutmeg, paprika. veal OF
chicken broth. one cup.
Utensils Measuring cup, table
spoon, saucepan.
Directions-Boil the macaroni or
spaghetti with the onion stuck with
the cloves. Drain. blanch and remove
the onion. Return to the saucepan
with all the remaining ingredients.
Cook for Eve minutes, stirring well,
and serve hot.