New Britain herald., 1924-01-14
Tested Recipes
spanish Macaroni


 One cup cooked macaroni. 1 cup grated cheese, onions, E cup but , ter. l quart tomatoes, red peppers.
 Make sauce by frying onions chopped fine in one half a cup Of but ter. Add a quart Of tomatoes and the pulp Of red peppers. simmer until reduced to half Butter bak- ing dish, put in a layer Of the sauce, then a layer Of macaroni and grated cheese, and so on until the dish is filled. Bake oyer onc-half hour.
 Gingerbread
 One cup sour milk. 2s, cups bread four l-f cup shortening, l egg, tea spoon soda, F teaspoon salt, 1 ia tea spoon baking powder, ai cup sugar, cup moasses. teaspoon ginger l2 teaspoon cinnamon.
 Mix and sft the dry ingredients. Mix the mol8sseg with inc milk and slightly beaten egg. Add the liquid to the dry ingredients. then add the melted shortening. Bake in a large shallow pan B 10 4o minutes in a moderate oven l375 deg).
 If sweet milk is used, leave out the soda and rso 5la teaspoons bak- ing powder.
 Gocoa Bread
 one cake compressed yeast. cups milk, scaldcd and cooled. tablespoon sugar, + cups sfted flour, F cup sugar, F cup cocoa. l-i cup butter, ig tablespoon salt.
 Dissolve yeast and one tablespoon sugar in lukeNarm milk add cups or flour and beat until smooth. Cover and set aside 10 rise in warm place until light--about one half hour Add sugar and butter creamed, eggs, -four, or enough 10 make a soft dough. and salt. kncad lightly; place in q greascd bowl Cover and let rise in warm place until double in bulk-about two hours Mould into loayes; place in well ereased bread pans filling them half full. Cover and let rise again until light-about one hour. Bake 40 to 15 minutes. The oven should be hot first and then moderate.
 Meat Pie
 One large bunch Of celery 1 large enion, 1 pint water or meat broth, 2. pound cooked meat cut up. l cup strained tomatoes, l teaspoon salt. and pepper, tablespoons -four mixed with F cup water for thickcning.
 Cook the celery and onion in the water or broth. add the meat. tomato juice, salt and pepper. then the thick ening slowly and boil five minutes, pour this mixture hot into cas- serole. cover with a crust made from the following directions:
 Three-quartcr cup milk, 1-4 cups bread flour or sta cups pastry flour. tablespoons shortening. Az teaspoons baking powder. 2, teaspoon salt.
 Mix and sift the dry ingredients. cut in the fat thoroughly with bis- cult cutter. then add the milk slow ly. Fat the dough out on a Toured board. Make tine crust about one inch deep. Place this on top of the mixture in the baking dish. The dish should lie deep enough SO that the iiauid niii not boil np over the sides. Bake in hot ortn 70 min btcs.
 Halibut Baked On Toast. Get a piece of haiibut weighing around pounds fnot iessD and have it cut half an inch thick. Lay tn saabow buttered baking pan and dust Iigrtty with flour. salt and pepper. aud barely cover # with milk. Isake in moderate oFen about hall an hour.
 It win be nicely brovued On top and the flour and milk wiH make a good gravy.
 For cheese lovers. bits of cheese may be placed on top Of the haiibut before placing 1t in the oven.
 Baked IfslibsIIs.
 Beat egg. an cup cooked fish. 1 cup cold cooked rice. season with salt. pepper and teaspoon 0f lemon, juice. Form into sna1 balls. place in a Ercased pan and haEe a delicate brown. Serve hot on slices of butter rd toast
 Baked On1elct. Isargfs and ChceSc. Put four slices of white bread fn flat buttered hakine dish. besi one Tou can serse Il in. Beat yOlks and