Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1920-04-06
Post.War.Time Recipes of Merit.

To effect economy the householder
should as often as possible include maca
roni, spaghetti, Italian paste, rice, tap
iooa, sage, noodles, and other foods OIL
like composition In his menu.
These foods are prepared in about th.
same way.
They are all very cheap, and exceed
ingly nourishing.
With these advantages, they combine
adsptability to many ways of preparation
and they are very tasty.
To prepare them, they should all frs
be boiled. And the boiling should b.
done by sprinkling them into boiling
water.
There should be plenty of boiling
water and plenty Of space in the pot.
The vessel must never be covered.
The cooking process requires about
twenty minutes.
These foods can be made doubly eco
nomic by making them save fuel, worh
and time; this Is done in the following
manner:
Inasmuch as they can be served II
manifold ways, and inasmuch as they
should appear on the menu frequently
they should be prepared in quantity.
When boiled they should be drained
through . colander and the water in
which they did boil should be preserved
and used for soups (care must be taken
that this water 10 not over-salty).
A soup can be prepared from the
water by adding milk, beating an egg In
il, and favoring it with celery and onion
salt; IL additional strength is desired,
one or two bouillon cubes should be
added; whenever bouillon cube is add.
cd to an aliment containing milk, danger
Of curdling becomes imminent; this
cu.dling can be avoided by adding q
pinch Of baking soda.
The material itself, from which the
bouillon Is thus used, should be i'm.
mersed In cold running water THAT is,
all of 1t that is not Immediately used)
This immersion will chill the food and
make 1t keep its original form. It can
be kept in the ice box for days. It can
be heated In a minute, simply by miners
ing 1t In boiling water, and Il is then
ready for any style Of preparation. This
method 10 employed in all the big hotels,
where any of these materials must al.
ways be available In tractable form at a
moments notice.
Amy of these dishes can be used for
Eau gratin" material; they can also be
with cream sauce, or sweetened
with sugar and cooked with milk, and
served rs q pudding. They can be
baked or fried, and they can be used in
soups and as an accompaniment with
entrees.
When any of these materials are pre-
pared Eau gratin," they should be
cooked, after having been boiled, In q
cream sauce made of milk and little
-four, cornstarch or arrowroot, and
should then be put into q baking dish,
covered with bread crumbs, sprinkled
With melted butter or drippings, and
showed into . medium baking oven.
They can be mixed with the fine
chopped cracknels from rendered fat,
md they will become especially nourish-
ng and tasty, II the fried fat trimmings
rom hams are added to them.
To fry them, they should be we'll
then some ine-ohopped onions
hould be fried to light yellow, and the
'urup pacaronI, NOODLES, etc., should
70 added and we'll fried.
An excellent dish can be prepared by
aking the hot material out Of the water
md mixing 1t simply with fresh butter.
Cream sauce, prepared from vegetable
at, -four and milk, will make ali these
hings taste delicious.
II cooked and served as buildings,
hey should be boiled With milk and
ugar, after having been boiled In water
nd drained, and, when thoroughly done, |
hould be taken of the fire and mixed |
emily with one or more beaten eggs;
hey are then ready to be served, or to |
70 baked.
II so prepared, with an addition of |
rrowroot, they can be cooled and will |
hen serve a. delicious summer dishes,
ither sweetened or unsweetened.