The new cookery of unproprietary foods / by Eustace Miles.
- Eustace Miles
- Date:
- [1906?]
Licence: In copyright
Credit: The new cookery of unproprietary foods / by Eustace Miles. 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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![Buttered Macaroni. 2 oz. of Pipe Macaroni ; 2 oz. of Butter ; 2 oz. of grated Parmesan Cheese ; a little Salt and a little Coralline Pepper if required. Boil the macaroni in fast-boiling water, with a pinch of salt if required, until just tender. Have the butter ready in a well-heated pie-dish, into which turn the strained macaroni. Mix these well together with two forks, adding, as you mix, a little grated cheese, and a very fine sprinkling of pepper if required. When all the butter is absorbed, dust over with grated cheese and a little pepper if required, and serve at once. Savoury Macaroni a la Reine. 6 oz. of Vermicelli; 3 oz. of Butter ; 6 oz. of Cheese (Cheddar or Parmesan); i dessertspoonful of Chutney ; 4 tablespoonfuls of Milk. Melt the butter in a stewpan; stir in 4 table- spoonfuls of milk; add the tomato chutney; stir in the grated cheese. When smooth, add the vermicelli, well boiled; and serve hot. [The two following recipes are not original. I cannot find where I obtained them.] “Italian Spinach Macaroni. “ A Spinach; grated Biscuit or dry Bread ; grated Parmesan Cheese ; Eggs; fresh Butter. “ Wash the spinach, and cook it in a double- pan cooker; add double the quantity of grated bread, and put in a pan with some butter, stirring](https://iiif.wellcomecollection.org/image/b21538013_0090.jp2/full/800%2C/0/default.jpg)
