Part 10

Boil 1/4 of a package of macaroni in rapidly boiling salted water for twenty-five minutes, and whilst it is cooking prepare a sauce as follows: Put a large tablespoon of butter in a saucepan, and when melted stir into it 1 minced onion, 1 tablespoon of chopped parsley, and season with salt and pepper. Let cook together for six or seven minutes, then add 1 tablespoon of flour and 1 cup of stewed and strained tomatoes, and stir well together for five minutes. Butter a baking dish, put a layer of macaroni in it, then a layer of sauce, and so on till the dish is well filled, and set in the oven for ten minutes before serving.

BAKED MACARONI ITALIAN

Boil 1/4 of a pound of macaroni broken in two-inch lengths for twenty-five minutes, then drain, and put it in a buttered baking dish with 1 cup of tomato sauce; season well with salt and pepper, and put a half-inch layer of grated cheese on the top, and bake for fifteen minutes.

MEXICAN MACARONI

Put 1 tablespoon of butter in a saucepan, and when melted stir into it 1/2 a can of tomatoes, 1 small sweet green pepper, seeded and chopped fine, 1 large onion chopped fine, and 1/2 teaspoon of salt. Cover, and let cook very slowly for about forty minutes. Then press through a coarse sieve, and put in a double boiler to keep hot. Boil 1/4 of a package of macaroni for twenty-five minutes, drain, and pour over it the hot sauce.

PLAIN MACARONI AND CHEESE

Put 1/4 of a package of macaroni into boiling water, and let cook twenty-five minutes; drain, add 1 cup of hot milk, 1 tablespoon of butter, salt, pepper, and paprika; let boil up once, add 1/2 cup of grated cheese, and let cook five minutes more before serving.

MACARONI RAREBIT

Put in a saucepan 2 tablespoons of butter, and when melted add 1 cup of grated cheese and stir until the cheese is melted, and then add 1/2 a teaspoon of salt, 1/2 a teaspoon of mustard, 1/2 teaspoon of paprika, and 1 tablespoon of flour dissolved in 1/2 cup of cream (or milk), to which also add 3 slightly beaten eggs; mix all together thoroughly, put in 1 cup of cooked macaroni, and serve with toast.

SPAGHETTI

Spaghetti can be cooked in any of the ways described for macaroni, but real Neapolitan spaghetti is cooked as follows:--Break 1 lb. of spaghetti into 3 or 4 inch lengths, and put in a large saucepan full of highly salted boiling water and let boil for half an hour. At the same time put 1 cup of good olive oil in a frying pan and when hot put in it 2 green peppers, seeded and chopped, and let simmer until they begin to brown, then add 4 to 6 cloves of garlic cut fine, and 4 large tomatoes, peeled, quartered, and thinly sliced. Let cook for about half an hour or until the oil is all absorbed, and stir often. When cooked to the consistency of a thick sauce, sprinkle with salt and paprika; drain the spaghetti thoroughly, mix the sauce through it and serve on a large platter, sprinkling with freshly grated Parmesan cheese.

NOODLES

To make noodles add 1/2 cup of sifted flour containing 1/4 of a teaspoon of salt to 1 large egg which has been slightly beaten. Mix well with a fork, and when stiff enough work with the fingers until the dough becomes very smooth and about the consistency of putty, and then wrap in a cloth and lay aside for half an hour. Sprinkle a bread-board well with flour, and roll the dough out upon this five or six times, rolling it thinner each time; at the last roll it as thin as possible without breaking, then roll it lightly together like a jelly-cake roll, and with a very sharp knife, beginning at one end, cut it into slices about 1/8 of an inch wide if to be used for soup, and 3/8 of an inch wide if to be used with a sauce. With the fingers shake these ribbons until they are separated, and let them dry for about half an hour.

Cut about 1/5 of the noodles very fine, and when dried, drop these in hot oil and fry until crisp and brown; serve these sprinkled over the boiled noodles.

To boil noodles, drop them in rapidly boiling salted water, cover them, and let them boil for twenty minutes, and then drain thoroughly.

Boiled noodles are delicious served with any brown sauce or tomato sauce, and can be used as directed for macaroni or spaghetti.

Very good noodles can be bought already made.

GERMAN NOODLES

Put 2 cups of dried noodles into boiling salted water, let them cook rapidly for twenty minutes, drain, and put in a saucepan with 1 tablespoon of butter and 1 cup of brown sauce, to which has been added 1 tablespoon of reduced vinegar and a few capers if liked. Serve when thoroughly heated through, and add a little salt and pepper when in the dish.

ITALIAN NOODLES

Put 2 cups of dried noodles into boiling salted water, let cook twenty minutes, drain, and put in a saucepan with 1 tablespoon of butter and 1 cup of tomato sauce or chutney. Season with pepper and salt, and serve on a hot dish, with the top well sprinkled with grated cheese.

Where man was all too marred with sin The Ass, the Ox were bidden in.

Where Angels were unfit to come These humble entered holydom.

There in the stable with the beast The Christmas child hath spread His feast.

These His adorers were before The Kings and Shepherds thronged the door.

And where no Angels knelt there kneeled The innocent creatures of the field.

Katherine Tynan Hinkson.

CROQUETTES

BEAN CROQUETTES

Wash 2 cups of dried beans, then soak them in water for twelve hours or more, and cook in the same water about an hour or until tender; strain off the water, press through a sieve, and add 1 teaspoon of salt, 1 saltspoon of pepper, 1 tablespoon of butter. Stir well together, shape into croquettes, dip in beaten egg and crumbs, and fry in deep vegetable fat. Serve with tomato or horse-radish sauce.

CHEESE CROQUETTES

Beat the white of 1 egg very stiff, and stir into it 1 cup of fine bread crumbs, 1 cup of grated cheese, 1/2 teaspoon of salt, and 1 saltspoon of paprika. Shape into balls or croquette forms, then roll in the beaten yolk of egg and crumbs, put in a frying basket, and fry in boiling vegetable fat until a golden brown. Lay on brown paper in the oven for three minutes, then arrange in a heap on a paper doily, dust with grated cheese, and garnish with watercress or parsley.

SWISS CHEESE CROQUETTES

Melt 3 tablespoons of butter, add a few drops of onion juice, 1/4 cup of flour, 1/2 cup of milk, the yolks of 2 eggs, 1 cup of grated American cheese, and 1/2 cup of Swiss cheese cut into small pieces. Let cook in a double boiler until the cheese is melted, then season with salt and cayenne; let cool, then shape into croquettes, roll in crumbs, and fry in deep fat.

CHESTNUT CROQUETTES

Peel, blanch, and chop fine enough Italian chestnuts to make 2 cups, and boil them in water or milk to cover them for three quarters of an hour or until they are tender and the milk absorbed; let cool somewhat, then add 1 cup of bread crumbs, and 1 beaten egg, and 1/2 teaspoon of salt. Shape into croquettes, roll in egg and crumbs, and fry in deep fat. Serve with mushroom sauce or as a garnish.

EGG CROQUETTES

Hard boil 10 or 12 eggs, add to them 1 tablespoon of chopped parsley, chop very fine, and season highly; then moisten with milk or cream. Mould into shape, roll in egg and crumbs, and fry in hot fat. Serve as a garnish to rice or tomatoes, or as a separate dish alone, or with curry sauce, horse-radish sauce, tomato sauce, or devilled sauce.

FARINA CROQUETTES

Put 2 cups of milk in a double boiler, and when hot add 1 cup of farina and some salt. Cook until well thickened, and then whip vigorously into it 1 beaten egg. Let cool, mould into croquettes, dip in crumbs, and fry in hot fat. Serve with savoury sauce or with jelly melted to the consistency of cream.

HOMINY CROQUETTES

Put 1 pint of cooked hominy into a saucepan, add 2 tablespoons of cream or milk, and stir over the fire until hot, then remove from the fire and season with salt; add the yolks of 2 eggs lightly beaten, shape into croquettes, roll in crumbs, and fry until nicely browned. Serve with some savoury sauce or as a garnish to scrambled or fried eggs.

LENTIL CROQUETTES

Put 1 cup of well-washed lentils into 3 cups of water or vegetable broth when at boiling point, and let them cook slowly for an hour or until tender, strain them, and mash them in water, and let them cool.

Put 1 tablespoon of butter in a saucepan, and when melted add 1 finely chopped onion, and let cook for ten minutes; add this to the lentils, with 2 slices of bread which have been well soaked in milk, 2 beaten eggs, and enough fine bread crumbs to make the mixture thick enough to form into croquettes. Season highly with salt and pepper, shape into form, roll in egg, and then in crumbs, put in a frying basket, and fry in deep fat. Serve with horse-radish or onion sauce.

Lentil croquettes may also be served with caper sauce, and each croquette garnished with a slice of seeded lemon.

MACARONI CROQUETTES

Have ready a kettle of salted boiling water, then shake into it 1/2 cup of macaroni, and let boil briskly for half an hour; then drain, and cut into small pieces. While the macaroni is cooking, make a sauce of 1 cup of hot milk to which is added 1 tablespoon of butter and 2 tablespoons of flour rubbed together, to which add, when thickened, the yolks of 2 eggs well beaten, 1 teaspoon of salt, 1 saltspoon of pepper, and the chopped macaroni (the sauce must not cook after the eggs are added). Turn out to cool, and when cold form into pyramid-shaped croquettes, roll in egg and crumbs, and fry in deep fat. Serve with tomato sauce and a little sprinkling of grated cheese.

ITALIAN CROQUETTES

Put 1 tablespoon of butter in a saucepan, and when melted add 1 finely chopped onion, let cook slowly for five minutes, then add 2 cups of boiled macaroni, 1 cup of milk, cover, and stirring frequently let simmer slowly for half an hour or until the milk is absorbed; add 1 cup of drained canned tomatoes, or 2 or 3 chopped fresh ones, and 1 tablespoon of grated cheese, 1 teaspoon of mixed mustard, 1 tablespoon of highly flavoured catsup, salt and pepper. Cook for ten minutes more, then add 1/2 cup of bread crumbs and 2 teaspoons of chopped parsley. Turn into a bowl, and when somewhat cooled add 1 beaten egg and stir it well through the mixture. When cool and firm form into shapes, brush with egg, roll in crumbs, and fry a golden brown in deep fat. Serve plain or with tomato or curry sauce.

TOMATO CROQUETTES

Take 3/4 of a cup of stewed tomatoes without any juice, put in a saucepan over the fire, and stir into them 1 tablespoon of butter, 1 cup of mashed potatoes, 1/2 cup of grated bread crumbs, and some salt and pepper. Mix well together, and then add 1 lightly beaten egg. Remove from the fire, turn into a deep plate, and when cold form into croquettes; dip each in egg and bread crumbs, fry until brown, and serve with a savoury sauce.

DRIED PEA CROQUETTES

Put 1 cup of dried peas in cold water or broth, let cook for 1 1/2 hours or until tender, then strain and mash. Add to them 1 finely minced onion which has been fried ten minutes in 1 tablespoon of butter, salt, pepper, 2 tablespoons of flour, 2 eggs, and bread crumbs to make stiff enough to shape into croquettes or flat cakes. Roll in crumbs, and fry golden brown in deep fat. Serve with onion or tomato or mint sauce.

NUT CROQUETTES WITH POTATO

Chop or grind 2 cups of mixed nuts, and mix with them 2 cups of mashed potatoes, 1 teaspoon of grated onion, 1 teaspoon of salt, 1 dash of nutmeg, and 2 yolks of raw eggs. Shape into croquettes, dip in egg, and crumbs, and fry in hot, deep vegetable fat.

NUT CROQUETTES WITH SALSIFY

Use 1/2 cup each of ground pecans and walnuts, and with them mix 2 cups of boiled mashed salsify, 1 teaspoon of salt, 1 tablespoon of grated onion, 1 tablespoon of chopped parsley, 2 tablespoons of bread crumbs, form into croquettes, roll in egg and crumbs and fry in deep fat. Serve with tomato chutney.

NUT CROQUETTES WITH COCOANUT

Grind 1 cup of any sort of nuts, and add to them 2 cups of bread crumbs, 1/2 cup of grated cocoanut, 4 tablespoons of peanut butter, 1/2 teaspoon of celery seed, 1 teaspoon of salt, and 1 egg, well beaten. Mix well, and form into croquettes or balls, dip in egg and crumbs, and fry in deep vegetable fat.

Nut croquettes can be made of the mixtures given for nut loaf, rolled in egg and crumbs and fried.

POTATO CROQUETTES

Take 2 cups of mashed potatoes and stir into them 2 lightly beaten eggs, 1/2 teaspoon of salt, and a little paprika, and 1 tablespoon of chopped chives or parsley; form into croquettes or rolls, roll in egg and fine crumbs, and fry in deep fat.

POTATO CROQUETTES WITH CHEESE

To 2 cups of cold mashed potatoes add the beaten yolk of 1 egg, 1 tablespoon of grated cheese, 1 tablespoon of milk or cream, and a few drops of onion extract; season with pepper and salt, form into shapes and fry in deep fat.

SAVOURY POTATO CROQUETTES

To 2 cups of cold mashed potatoes add 1 beaten egg, 1 chopped onion, 1 tablespoon of chopped parsley, 1 tablespoon of mixed sweet herbs, and 1 tablespoon of cream. Shape, roll in egg and fine crumbs, and fry in deep fat.

MASHED POTATO CROQUETTES WITH PEAS

To 2 cups of cold mashed potatoes add 1 egg, pepper and salt, and form into flat, small cakes; in the centre of each put 1 teaspoon of canned peas, then lap the potato mixture over these, and form into balls. Dip in egg and crumbs and fry in deep fat.

CREOLE POTATO CROQUETTES

To 2 cups of mashed potatoes add 1 beaten egg, pepper and salt, and 2 tablespoons of chopped green peppers (or chopped red pimentos) which have been fried in butter for ten minutes; shape, roll in egg and crumbs, and fry in deep fat.

SWEET POTATO CROQUETTES

To 2 cups of mashed sweet potato add 1 beaten egg, pepper and salt; shape and roll in egg and crumbs, and fry in deep fat.

SWEETENED RICE CROQUETTES

Soak 1 cup of rice three hours in warm water, then drain and put into a double boiler with 1 pint of boiling milk, and let cook for half an hour; then add 1 tablespoon of sugar, 1 tablespoon of melted butter, and 1/2 teaspoon of salt, and let simmer ten minutes more. Let cool somewhat, and then stir in slowly 3 eggs, which have been beaten to a froth, and stir until it thickens; then add the grated peel of 1 lemon, and turn out upon a dish to cool. When cold and quite stiff form into balls or oval croquettes, dip in very fine cracker crumbs, and fry in deep fat. Serve alone with sauce or as a garnish.

CAROLINA CROQUETTES

Boil eggs ten minutes, remove the shells, press the yolks through a sieve or potato-ricer, chop the whites fine, and mix with the same amount of boiled rice; dampen with a little melted butter, season with pepper and salt, form into balls, roll in egg and crumbs, and fry in deep fat. When a golden brown drain and serve with some savoury hot sauce, or as a garnish to curry.

PLAIN RICE CROQUETTES

Mix together 2 cups of cold boiled rice, 1/2 teaspoon of salt, and 1 tablespoon of melted butter, 1 tablespoon of flour, and 1 beaten egg. Form into balls, roll in flour, and fry in deep fat. Serve while crisp.

PINK RICE CROQUETTES

Make croquettes as above, but omit the sugar and add 1/4 teaspoon of paprika and 2 tablespoons of tomato catsup to the rice before frying.

CURRIED RICE CROQUETTES

Put 3/4 of a cup of milk in a saucepan with butter the size of an egg and let it boil; then stir into it 1 cup of rice that has boiled twenty minutes in salted water. Add 1 small teaspoon of curry powder, a few drops of onion juice, and salt to taste. When the milk boils remove from the fire and add a beaten egg to it, stirring vigorously. Let cool, shape into croquettes, and fry in hot fat. Serve apple sauce or onion sauce with these croquettes.

ENGLISH SAVOURY CROQUETTES

To each cup of fine bread crumbs use 1 tablespoon of mixed sweet herbs and 1 teaspoon of minced onions and bind all together with 1 egg, slightly beaten. Season with 1/2 teaspoon of salt, 1 scant saltspoon of pepper, 1/2 teaspoon of celery salt, form into balls, roll in egg, and then in crumbs, and fry in deep fat until golden brown. Serve with a brown sauce or as a garnish to nut loaf.

MIXED VEGETABLE CROQUETTES

Boil separately ten carrots and 3 turnips and 5 potatoes and chop fine; then mash, and add to them 1 tablespoon of butter and 3 tablespoons of hot milk. Put 1 tablespoon of butter in a frying pan, and when melted cook slowly in it for ten minutes, or until beginning to brown, 1 large onion chopped fine. Add this to the mashed vegetables, also 1 tablespoon of chopped parsley, and season with salt and pepper. When cool form them into croquettes or flat cakes, and dip in egg, and then in fine crumbs, and fry. If croquettes are made fry in deep, hot fat; if cakes are made they can be fried in a frying pan like pancakes, and browned on one side, then on the other. Serve plain, or as a garnish to other vegetables, or with Spanish sauce.

Any of the mixtures for croquettes can be moulded into flat cakes and fried until browned in butter on a griddle or in a shallow frying pan.

Take not away the life you cannot give, For all things have an equal right to live.

Dryden.

TIMBALES AND PATTIES

EGG TIMBALES

Into 1 cup of milk rub 1 heaping tablespoon of flour until smoothed, add 1 tablespoon (measured before melting) of butter, the lightly beaten yolks of 4 eggs, 1/2 teaspoon of salt, 1 saltspoon of pepper, and the same amount of celery salt. Beat the whites of the eggs until very stiff, and stir these into the other ingredients with a fork. Turn into buttered timbale moulds, and set these in a pan containing hot water which almost reaches the top of the moulds. Let bake in a moderate oven for fifteen or twenty minutes or until well set. Turn out on a hot, flat dish and serve with tomato sauce or bread sauce.

SAVOURY EGG TIMBALES

Make the foregoing recipe, but add 1 tablespoon of chopped onion and 1 tablespoon of chopped parsley, or substitute minced shallots, chives, or onion tops.

EGG-TOMATO TIMBALES

Make plain egg timbales, but instead of using milk use 1 cup of tomato juice from canned tomatoes. Add 1 tablespoon of chopped parsley, or chives if desired.

PEA TIMBALES

Take 1 1/2 cups of boiled peas, put them through a ricer, or mash to a pulp, and when cooled add to this 2 lightly beaten eggs, 1 teaspoon of chopped mint, 1 teaspoon of grated onion (or chopped chives), 2 tablespoons of melted butter, 1/2 teaspoon of salt, and 1 saltspoon of pepper. Fill timbale moulds, set in a pan containing some hot water, and cook in a moderate oven fifteen or twenty minutes or until well set. Turn out and serve with sauce.

CORN TIMBALES

Take 1 cup of canned corn and add to it 4 eggs slightly beaten, 1/2 teaspoon of salt, a little paprika, 1/2 teaspoon of onion juice, 1/2 teaspoon of sugar, and 1 1/4 cups of milk. Pour into buttered timbale moulds, or a large mould, and set in hot water, and bake in the oven about twenty minutes or until firm. Turn out and garnish with slices of broiled tomatoes.

POTATO AND CHEESE TIMBALES

Take 6 or 7 good-sized potatoes, boil and mash them, and beat into them 4 tablespoons of butter and 2 eggs; then add 1 cup of grated cheese, 1 teaspoon of salt, and some paprika, press into small moulds or cups, and let cook as directed above for about twenty minutes. Turn from the moulds, and serve with a sauce of melted butter to which is added a little grated cheese, paprika, and chopped parsley.

POTATO TIMBALES

Beat 3 eggs (yolks and whites together), add to them 1/4 of a cup of cream, then 2 cups of mashed potatoes, 1 teaspoon of grated onion, a little pepper, 1 teaspoon of salt, and some nutmeg; beat together until perfectly smooth, and then press into timbale moulds, the bottoms of which are covered with buttered paper. Stand these in a shallow pan containing boiling water in the oven, and let cook for about twenty minutes. Then loosen the sides with a thin knife, and turn out carefully onto a heated flat dish. Garnish with peas or macedoine vegetables, or use as a garnish.

RICE TIMBALES

To 1 cup of boiled rice add 1 chopped hard-boiled egg, 1 tablespoon of tomato catsup, 1/2 teaspoon of salt, 1 saltspoon of pepper, 2 tablespoons of melted butter, and 2 well-beaten eggs. Fill well-buttered timbale moulds with this mixture, set them in a pan containing warm water, and bake in a slow oven for twenty minutes, or until well set.

Timbale cases, pastry cases, ramekins, or patties may be filled with any of the following recipes and served as a separate course at luncheon or dinner.

ARTICHOKE PATTIES

Boil Jerusalem artichokes as directed, cut in half-inch cubes, cover with a highly seasoned white sauce, and use to fill patties or cases.

ASPARAGUS PATTIES

Use only the tender ends of white or green canned asparagus, heat in white sauce, and use to fill cases or patties.

CELERY PATTIES

Use celery prepared as in creamed celery, only cut the stalks into inch-long pieces. Fill heated pastry cups or patties with the mixture.

CHESTNUTS IN CASES

Peel 2 cups of Italian chestnuts, and blanch them by pouring boiling water on them and letting them stay in it until the skins remove easily; then cut them in quarters, put them in boiling water, and boil them half an hour or until soft. While they are finishing cooking put 1 tablespoon of butter in a saucepan, and let it cook slowly until a rich dark brown then add to it 1 tablespoon of flour, and stir until as smooth as it will come, then add 1 1/2 cups of milk and 1 teaspoon of caramel or soup-browning, and season highly with salt and pepper. Put the chestnuts in the sauce, and fill pastry cases with the mixture.

PATTIES OF FRESH GREEN PEAS

Use fresh green peas boiled as directed, or use canned French peas; reheat in white sauce, and use to fill patties or timbale cases. A little finely chopped mint can be added to the sauce if liked.

EGG PATTIES

Hard boil the eggs required, chop fine when cold, and reheat in parsley sauce, and use to fill heated cases or patties, or use eggs Newburg for filling.

MACEDOINE PATTIES

Use imported macedoine of vegetables, heat in a double boiler with white sauce, and use as patty filling in heated cases.

MUSHROOM PATTIES

Cut fresh mushrooms in quarters, toss them in melted butter for five minutes, then cover them with white or brown sauce, and serve in heated cases or patties. Any of the recipes given for mushrooms can be used to fill patty cases, mushrooms Newburg being especially suitable.

CANNED MUSHROOM PATTIES

Toss the mushroom buttons in hot butter for five minutes, cover them with white sauce, and use to fill heated patties.

"As I was hurrying away from the slaughter-house, three beautiful lambs were led in by a man, with a long, shining knife. Filled with horror and indignation, I said: 'How can you be so cruel as to put to death those little, innocent lambs?' 'Why, madam,' said the man, 'you wouldn't eat them alive, would you?'"

SAUCES

CARAMEL FOR COLOURING

Put 1/2 cup of powdered sugar in a small saucepan over a very low fire, stir with a wooden spoon until melted, and continue to stir until it is a rich brown; add 2 cups of warm water, and let it simmer for fifteen or twenty minutes, then skim and strain, and bottle for use in giving a rich colour to soups and sauces.

Ready-made vegetable extracts of good dark colour can be bought, and are one of the few things which seem better than the home-made product.

REDUCED VINEGAR

This adds a delicious flavour to many sauces, vegetables, and soups, and is made by putting vinegar, with a little salt and pepper, in a saucepan and letting it boil rapidly until reduced, the proportions being 2 tablespoons of vinegar, 1 saltspoon of salt, and a pinch of pepper cooked until reduced to 1 teaspoon of liquid. Strain before using.

SAUCE BERNAISE