. The Century cook book : with a new supplement of one hundred receipts of especial excellence. half inch thick, and into any shapedesired, but have the pieces uniform. RoU each one in eggand flour, and fry in hot fat; or they may .be roUed in milk,then in flour, and saut6d in butter. They should have a cruston both sides. It is good served as a vegetable with game, oras a breakfast dish with or without syrup. MACARONI The best macaroni is smooth, has a fine, closeGeneral grain and elear yellow color. It is made of flourdireetiuiiB. and water only, and when cooked needs the season-ing of a goo
. The Century cook book : with a new supplement of one hundred receipts of especial excellence. half inch thick, and into any shapedesired, but have the pieces uniform. RoU each one in eggand flour, and fry in hot fat; or they may .be roUed in milk,then in flour, and saut6d in butter. They should have a cruston both sides. It is good served as a vegetable with game, oras a breakfast dish with or without syrup. MACARONI The best macaroni is smooth, has a fine, closeGeneral grain and elear yellow color. It is made of flourdireetiuiiB. and water only, and when cooked needs the season-ing of a good sauce. It. is generally mixed withcheese, but tomato, cream, or BSchamel sauces make agood combination. When macaroni is to be boiledin long pieces to be used for timbales, hold the piecesin a bunch, and lower them gradually into hot water-They wiU quickly soften, and can be turned into acircle in the saucepan. They must be removed whentender, and not cooked until they lose form. Whendone drain off the hot water, and pour on cold waterfor a few minutes; then lay them straight on a BEAN POT.
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Keywords: ., bookcentury1900, bookdecade1900, bookidcu31924086, booksubjectcbk
