Image TileImage TileImage TileImage TileImage TileImage TileImage TileImage TileImage TileImage TileImage TileImage TileImage TileImage TileImage TileImage TileImage TileImage TileImage TileImage Tile
Image size: 7680x10752 Scale: 35% - PanoJS3
Page overview thumbnail

Article text

WOMAN'S WORLD -. "dy
HIGH FOOD VALUE
Dishes Mlade With Macaroni
METHODS OF COOKING
Macaroni has a high food value. It is
used for thickening soups and savories,
Pforlms the basis of many meatless prepara
tions, and combines well with more highly
flavored ingredients such as cheese, bacon.
or tomatoes.
In cooking it is plunged into boiling
water, which must continue to boillquickly.
and should be well salted. About half
an hour is the time usually required for
boiling. The pipes sliould keep their shape
and be soft. The macaroni is then drained
and is ready for use.
For thickening soup use 2 oz. of cooked
macaroni to about a quart of stock. It
should be added to the soup almost at
the last, brought to the boil, and boiled
for about five minutes.
Macaroni with tomatoes makes a nutri
tious dish. Boil 4 oz. of macaroni and
make a tomato puree by rubbing a tin
of tomatoes through a sieve. Let it boil
up with a tablespoonful of butter melted
with the same quantity of flour and seasoli
ing. Add the macaroni, and boil it up.
The macaroni and tomato can be put in
a greased piedish with breadcrumbs and
lumps of butter on top and placed in the
oven for about a quarter of an hour.
Fish and Macaroni
Macaroni also combines well with fish.
Have ready any boiled white fish and flake
it, removing all bones and skin. Boil-the
macaroni, using about '/ lb. to 1 lb. of
fish. Grease a piedish and place in it
first a layer of fish, then one 'of macaron;
continuing these layers until the dish is
full. Seasoning should be sprinkled over
each layer. Add a sprinkling .of grated
cheese and breadcrumbs on top, and a
few lumps of butter, and bake it for about
20 minutes.
A good cold sweet in which macaroni
is an important ingredient is made by
placing in a deep glass bowl alternate
layers of stewed fruit and juice and cooked
macaroni cut into short lengths. Any
juicy fruit may be used, and the tinned
variety is also suitable. About two
breakfast cupfuls of fruit and 4 oz. of
macaroni will be required. Let the last
layer be of macaroni, and over this pour
1 pint of custard, sweetened and flavored
to taste. Whip a gill of cream until it
just hangs on the whisk, add sweetening
and flavoring and arrange this on top.
To make macaroni cheese boil 4 oz. of
macaroni until tender, place it in a but
tered piedish, alternating with layers of
grated cheese-about 3 oz. of cheese will
be needed. The top should be-covered
with breadcrumbs, grated cheese, and
lumps of butter. This preparation is
baked in a quick oven for about 25
minutes.
Appetising Fritters
Macaroni fritters are made as follows:
Work 2 oz. of flour, the yolk of an egg, a
teacupful of milk, a finely-chopped onion,
and a teaspoonful of chopped parsley into
a thick batter. Season it and add ¾ lb.
of cooked macaroni, cut into 2 in. lengths.
Mix all well together, then drop the mix
ture in separate spoonfuls into a pan of
boiling fat. Cook the fritters for about
five minutes, drain on soft paper, and serve
hot.
Savory tartlets can be made with maca
roni as the chief ingredient. Cut 3 oz.
of it into small pieces, mix in a gill of
well-flavored white sauce, and 1½ -oz. of
grated cheese, and put the mixture into
rounds of short-crust pastry. Sprinkle the
tops with more grated cheese and put
small pieces of outter here and there.
Bake the tartlets in a quick oven until
they are lightly browned and serve them
hot.
For macaroni eggs make some white
sauces, season it with a little onion juice,
salt, pepper, and anchovy. Lay two or
three hard-boiled eggs in a dish and cover
with macaroni plainly boiled in salted
water. Pour over the sauce, cover with
breadcrumbs, dot with pieces of butter,
and bake in a hot oven uetil the crumbs
are well browned.
For macaroni pudding butter a piedish,
put into it 2½ oz. of macaroni, sweeten
und flavor one quart of hot milk and pour
:t into the piedish. Let all cook slowly
until the macaroni is tender, then add
two beaten eggs. Return the pudding to
the oven and let it cook until browned
and the eggs are set.
. . .. . . . . . .
$