Cooking in stoneware (casserole cookery) and cooking in paper bags / by C. Herman Senn.

  • Charles Herman Senn
Date:
1912
Catalogue details

Licence: In copyright

Credit: Cooking in stoneware (casserole cookery) and cooking in paper bags / by C. Herman Senn. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    Macaroni au (Bratin. Blanch and cook in salted water half a pound macaroni or spaghetti ; when done, drain them in a colander or sieve, and let cool. The macaroni may, if liked, be cut into short pieces. Heat up an ounce of butter in a stew-pan, put in the cooked macaroni, season with salt and pepper to taste, also a good pinch of Krona or paprika pepper, and moisten with a gill of good white sauce. Mix carefully, so as not to mash the macaroni, with an ounce of grated cheese. Pile this neatly in a buttered gratin dish, pour over a little more white sauce if needed, then sprinkle over with grated cheese and bread-crumbs, also a little oiled butter, and bake in a sharp oven for ten minutes. $ Jtaltan Macaroni pie. Cut half to three-quarters of a pound of cold beef or mutton into thin slices, peel and slice thinly half an onion, slice likewise three or four firm but ripe tomatoes, and boil till tender quarter-pound of macaroni cooked in slightly salted water. Cool and drain the macaroni and cut it up rather small. Line a buttered baking dish with macaroni and range the meat, onion and tomato slices in layers on the baking dish. Season with salt, pepper and nutmeg, pour over a little sauce or stock and cover the top with macaroni. Sprinkle over some bread- crumbs and grated cheese, then bake for about thirty minutes in a hot oven. Italian IRisotto. Wash in cold water half-pound of Patna or Caro- lina rice, dry it well and put it in a casserole stew- pan containing two ounces melted butter. Stir this over the fire for a few minutes with a half
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