. Mrs. Seely's cook book; a manual of French and American cookery, with chapters on domestic servants, their rights and duties and many other details of household management. MACCAROXI TIMBALE. V % 1^^!^^^^^^^. Facing page 2UU. POTATO ROSES. (See p. 253.) -?> ^ VEGETABLES AND FARINACEOUS FOODS 245 egg, roll in fine bread crumbs, and fry in hot fat. Drain onheavy brown paper and serve with grated Parmesan cheese ina separate dish. Macaroni a Iltalienne Break the macaroni in pieces about four inches long. Boilit in hot water with a small lump of butter, a little salt andwhite pepper. When don
. Mrs. Seely's cook book; a manual of French and American cookery, with chapters on domestic servants, their rights and duties and many other details of household management. MACCAROXI TIMBALE. V % 1^^!^^^^^^^. Facing page 2UU. POTATO ROSES. (See p. 253.) -?> ^ VEGETABLES AND FARINACEOUS FOODS 245 egg, roll in fine bread crumbs, and fry in hot fat. Drain onheavy brown paper and serve with grated Parmesan cheese ina separate dish. Macaroni a Iltalienne Break the macaroni in pieces about four inches long. Boilit in hot water with a small lump of butter, a little salt andwhite pepper. When done, drain it on a napkin. As soon asit is dry, prepare the following sauce : Place one pint of tomatosauce in a saucepan and add two lumps of butter. Mix thewhole well together. Sprinkle a layer of macaroni in thebottom of a dish, cover with the sauce, and sprinkle with Par-mesan cheese. Then spread the macaroni again, and so on untilthe dish is full. Strew grated Parmesan cheese over the top,place in hot oven for five minutes, and serve while quite hot. Macaroni a la Solferino To half a pound of macaroni, boiled in water and wellstrained, add half an onion, a slice of raw ham chopped fine andbrowned.
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Keywords: ., boo, bookcentury1900, bookdecade1900, booksubjectcbk, bookyear1902
