Cooking school recipes by Barnes Amy

Author:Barnes, Amy, [from old catalog] comp
Language: eng
Format: epub
Tags: Cookery, American, cbk
Publisher: Minneapolis, Minn., A. Roper
Published: 1890-03-25T05:00:00+00:00

bread broken into bits, then a few bits of butter, and so continue till the dish is full, nsing two ta-blespoonfuls of the butter. Moisten the sifted crumbs with the remainder of the butter melted and put on the top, or stale bread may be used for all. More butter may be used if wished richer.

Baked Macaeoni.

Macaroni, H lb. Breadcrumbs, 1 cup.

Whith sauce, 1 pint. Butter, 2 tablespoonfuls.

Grated cheese, 1 cup.

Butter an escaloped dish, put in a layer of the sauce, then one of boiled macaroni, cut into six inch pieces. Sprinkle with cheese, and so continue till all the materials are used. Melt the butter, stir in the crumbs, spread on the top of the macaroni, and bake one-half hour.

Spaghetti.

Prepare like macaroni, substituting the spaghetti for the macaroni, and one pint of tomato sauce for th© white sauce. Serve on a platter.

Turkish Pilaf.

Strained and seasoned tomato, 1 Butter, li cup.

cup. Salt, 1 teaspoonful.

Stock, 1 cup. Pepper, }i teaspoonful. Bice, % cup.

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