Fireless cookery book : a manual of the construction and use of appliances for cooking by retained heat. With 250 recipes / by Margaret J. Mitchell.

  • Mitchell, Margaret Johnes, 1869-
Date:
1910
Catalogue details

Licence: In copyright

Credit: Fireless cookery book : a manual of the construction and use of appliances for cooking by retained heat. With 250 recipes / by Margaret J. Mitchell. 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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    Macaroni ^ lb. macaroni (1 cup broken 1 qt. water in pieces) 1 teaspoon salt Break the macaroni into one-inch pieces. Soak it in cold water for one hour, then drain it; or cook it without soaking. Drop it into the boiling water, let it boil, and put it into the hay- box for one and one-half hours if soaked, or two hours if not soaked. Stand the pail or pan in a cooker-pail of boiling water while in the hay-box. Macaroni will break to pieces if cooked too long. When tender, drain it in a colander and serve it plain, seasoned to taste with salt and pepper, or make it into Macaroni and Cheese or Macaroni and Ham. Serves five or six persons. Macaroni Italienne 1 cup macaroni in one-inch 4 cloves pieces I small bay leaf 1 pt. stewed and strained 1 teaspoon salt tomatoes 2 teaspoons sugar 1 cup stock or water g teaspoon pepper 1 medium-sized onion I cup cheese, grated or shaved Soak the macaroni in cold water for one hour; stick the cloves into the onion. Drain the mac- aroni, put it into a pan or pail, add the other ingredients, except the cheese, and, when boiling, set the pan or pail into a cooker-pail of boiling water and put it into a cooker for two hours.