. High living; recipes from southern climes . GLIARINI, ARIGATI, ETC.— Have a large saucepan full of well-salted boiling water; add one-half poundof macaroni, spaghetti, tagliarini, lasagna, or any other paste, in unbroken lengths, and letit boil until tender. When it is cooked take it out and drain in a colander, then pourthe mushroom sauce over it, heat with two ounces grated Parmesan cheese, and mixwith two forks. POLENTA — Melt a large spoonful of butter in one quart of boiling one pint of cornmeal with a very little cold water, add one spoonful of salt, thenstir in slowly the bo
. High living; recipes from southern climes . GLIARINI, ARIGATI, ETC.— Have a large saucepan full of well-salted boiling water; add one-half poundof macaroni, spaghetti, tagliarini, lasagna, or any other paste, in unbroken lengths, and letit boil until tender. When it is cooked take it out and drain in a colander, then pourthe mushroom sauce over it, heat with two ounces grated Parmesan cheese, and mixwith two forks. POLENTA — Melt a large spoonful of butter in one quart of boiling one pint of cornmeal with a very little cold water, add one spoonful of salt, thenstir in slowly the boiling water. Bring it to a boil stirring continuously until the meal iscooked and has lost its raw taste. It should be thick enough to make into a aside to cool; when quite cold cut into thin slices and put a layer on the bottom ofa pudding-dish, dot it with butter and thin slices of cheese, then more mush, cheese andbutter until the dish is full; have the last layer cheese, and bake in a quick oven fromtwenty to thirty COLOR — Heat one pound of lard until it stops fizzing and then drop in threelarge dried red peppers, and cook till crisp. Take them out, crush well and add to threetomatoes which have been cooking in a little water. Stir this mixture into the lard andboil, then strain into a glass jar and cover tightly. Use a spoonful of the color toflavor and color stews, gravies, etc. RICE A LA MILANAISE —Wash a half pound of rice thoroughlyand boil until tender in a quart of boiling water salted. When it hasswelled well pour off the water, and drain. Brown in one-fourth poundof butter, one chopped onion and add a little salt, cayenne pepper, the
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Keywords: ., bookcentury1900, bookdecade1900, booksubjectc, booksubjectcookery
