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Noodle Macaroni

Noodle Macaroni image

Into 2 beaten eggs mix flour to make a very stiff dough; knead until perfectly smooth then divide into portions and roll to 1-16 inch thickness; lay aside to dry the outside, then fold and cut into strips 1/4 inch wide. This may be thoroughly dried and in a close jar kept any length of time. To cook, drop into boiling water, stirring occasionally to prevent sticking. When perfectly tender and the water all absorbed, add 1 1-2 cups of milk, salt, butter and bits of cheese to taste. Let this boil up well, then turn into a buttered dish, cover with grated cheese and bake until nicely brown.

German Dry Noodles

German Dry Noodles image

For 6 persons take 2 eggs beaten very light, add as much sifted flour as they will absorb, with a little salt; cut into 4 pieces and roll as thin as wafers, spread on moulding board to dry. When nearly dry roll together and cut into strips about 1/8 of an inch thick, sift lightly through the fingers and spread out to dry. Stir lightly into boiling water with a little salt; when tender drain through a colander and pour on to a platter. Cut into small squares 4 slices of bread and brown in butter, spread this over noodles, cover this with the yolks of 4 hard boiled eggs chopped fine. Last of all cover with a layer of cheese, then a dressing made as for salad.

Macaroni with Tomatoes

Macaroni with Tomatoes image

Break 1-2 lb. macaroni into small pieces, throw them into boiling water and cook 20 to 25 minutes, then drain and put into a pan; add 1 cup of grated cheese, 1-2 cup butter, season with salt and pepper, mix well together, then pour over it 1-2 can cooked tomatoes that have been strained, and bake 25 minutes in a hot oven.

Macaroni and Cheese

Macaroni and Cheese image

One package of macaroni broken in inch lengths, covered with salted water, and cooked till tender, drain, and put with it 2 cups grated cheese, butter size of an egg, salt and pepper to taste, 2 cups rolled crackers and enough milk to moisten it well, 2 cups or more. Bake 1-2 hour, have it a nice brown, and serve from same dish on the table.

Macaroni

Macaroni image

(As used in the family of Adelina Patti's father.). Take 1-2 lb. of macaroni, break in inch pieces, wash well and boil in cold water. When thoroughly filled out and tender, strain, add salt to taste, and butter the size of a large egg. Have ready from 1-4 to 1-2 lb. of grated cheese, a tablespoonful of mustard mixed in a cup of cream, and some grated bread crumbs. Add the mustard and cream to the cheese and pour over the macaroni, mixing thoroughly. Put in a baking dish, sprinkle bread crumbs over the top, with little pieces of butter. Bake slowly until a beautiful golden brown.

Rice and Cheese

Rice and Cheese image

Wash rice thoroughly, butter your dish, put in layer of rice, sprinkle with grated or sliced cheese, fill dish, pour cream dressing over and finish with grated cheese and bread crumbs. Takes place of macaroni.

BLANQUETTED CHICKEN

BLANQUETTED CHICKEN image

Have chicken sufficient for 6 people cooked, boned and picked into small pieces. Mix 2 tablespoonfuls of butter, 2 tablespoonfuls of flour, 1 1/2 cups broth and one cup of milk; boil up and add slowly a tablespoonful of lemon juice; salt and pepper to taste. Add the chicken and let all cook slowly for 10 minutes, then remove from the stove and stir in the unbeaten yolks of 2 eggs. Boil rice in a large amount of water with a little salt; when well cooked add cold water to separate the kernels, then pile the rice around the outside of a platter and fill the center with the chicken prepared as above.

CHICKEN SOUFFLE

CHICKEN SOUFFLE image

Chop fine enough cold chicken to fill a pint measure, melt 1 tablespoonful of butter in a saucepan, and mix with it 1 tablespoonful of flour, gradually add 1 pt. of hot milk or stock, stirring to a smooth cream; add to this a teaspoonful of chopped parsley (can be omitted), 1/2 cup of bread crumbs, a pinch of pepper, a teaspoonful of salt, and the chicken mixed with the well beaten yolks of 4 eggs. Finally add the whites of the eggs beaten to a stiff froth. Turn the mixture into a buttered baking dish and bake in a hot oven for 1/2 an hour. Serve at once.

Nut Crisp Parfait

Nut Crisp Parfait image
Parent ID

1/3 cup brown sugar
1 tablespoon butter
1/4 cup water
2 egg yolks
1/2 pint cream
Few grains salt
1 1/2 teaspoons vanilla
1 scant cup nut crisp

Put sugar and butter in saucepan and stir until blended. Boil one minute, add water, stir and cook until thoroughly blended. Beat egg yolks in top of double boiler until light. Add syrup gradually and beat over hot water until light and fluffy. Then chill. Beat cream until stiff, add salt and vanilla and mix in egg mixture with a few turns of beater. Fold in nut crisp broken in fine pieces and put in individual molds to freeze.

Southern Cheese Salad

Southern Cheese Salad image
Parent ID

2 packages cream cheese
4 tablespoons mayonnaise
1 teaspoon lemon juice
1 tablespoon pineapple juice
1 No. 2 can crushed pineapple
12 maraschino cherries (cut fine)
1/2 cup pecan meats (chopped)
1 cup cream (whipped)

Cream cheese with mayonnaise, add lemon and pineapple juice, drained crushed pineapple, marshmallows, cherries and nut meats. Blend well and fold in whipped cream. Freeze in refrigerator. If squares of salad are desired, use rubber tray and when frozen the squares will "pop up" with slight pressure on bottom of tray. Serve on crisp lettuce. (Serves 8.).