1/2 cupful of farina.
2 cupfuls of milk.
1/2 teaspoonful of salt.
Dash of cayenne.
5 drops of onion juice.
Yolk of 1 egg.
Cook the milk and farina in a double boiler for twenty to thirty minutes. Wet the farina with a little cold milk before stirring it into the boiling milk, so it will be smooth; add the salt, and cook to stiffness, or until the milk has evaporated, then add the cayenne, onion juice, and beaten yolk of egg. Stir well to mix, and to cook the egg; pour it onto a dish. When cold roll it into b.a.l.l.s one inch in diameter; roll the b.a.l.l.s in crumbs, then in egg (the white and yolk with one tablespoonful of water, beaten only enough to break), and again in white crumbs. Fry them in hot fat for one minute, or to a light amber color.
Be sure the b.a.l.l.s are completely coated with egg and crumbs, or they will break in frying. Any cold cereals can be used in this way. They make a very pretty dish. Serve on a napkin, or to garnish a meat dish.
[Ill.u.s.tration: FARINA b.a.l.l.s. (SEE PAGE 223.)]
=FRIED HOMINY=
Cut cold boiled hominy into slices one half inch thick, then into pieces of uniform size. Roll in flour, and saute on both sides, or dip them in egg and crumbs, and fry in hot fat.
=FRIED CORN MUSH=
Pour well-boiled cornmeal mush (page 228) into a bread-tin or dish with straight sides, so it will cut in even slices. Make the mush the day before it is to be used, so it will have time to harden. Cut it in pieces one half inch thick, and into any shape desired, but have the pieces uniform. Roll each one in egg and flour, and fry in hot fat; or they may be rolled in milk, then in flour, and sauted in b.u.t.ter. They should have a crust on both sides. It is good served as a vegetable with game, or as a breakfast dish with or without syrup.
MACARONI
[Sidenote: General directions.]
The best macaroni is smooth, has a fine, close grain and clear yellow color. It is made of flour and water only, and when cooked needs the seasoning of a good sauce. It is generally mixed with cheese, but tomato, cream, or Bechamel sauces make at good combination. When macaroni is to be boiled in long pieces to be used for timbales, hold the pieces in a bunch, and lower them gradually into hot water. They will quickly soften, and can be turned into a circle in the saucepan. They must be removed when tender, and not cooked until they lose form. When done drain off the hot water, and pour on cold water for a few minutes; then lay them straight on a cloth.
[Ill.u.s.tration: BEAN POT.]
SPAGHETTI
[Sidenote: How to serve.]
Spaghetti is a small and more delicate form of macaroni. It is boiled until tender in salted water and is combined with cheese and with sauces the same as macaroni, and is usually left long. It makes a good garnish.
=BAKED MACARONI, WITH CHEESE=
Take as much macaroni as will half fill the dish in which it is to be served. Break it into pieces two and a half to three inches long. Put it into salted boiling water, and boil twelve to fifteen minutes, or until the macaroni is perfectly soft. Shake the saucepan frequently to prevent the macaroni from adhering to the bottom. Turn it into a colander to drain; then put it into a pudding-dish with b.u.t.ter, salt, and grated cheese. If much cheese is liked, it may be put into the dish in two layers, alternating the seasoning with the macaroni. Cover it with milk, and bake until the milk is absorbed and the top browned. A tablespoonful or more of melted b.u.t.ter should be used to a half pound of macaroni. The macaroni called "Mezzani," which is a name designating size, not quality, is the preferable kind for macaroni dishes made with cheese.
=MACARONI AU GRATIN=
Boil the macaroni as directed above. Drain it in a colander; then return it to the saucepan with b.u.t.ter and grated cheese. Toss over the fire until the b.u.t.ter is absorbed and the cheese melted. Serve at once before the cheese has time to harden.
A mixture of Parmesan and of Swiss cheese is often liked; the former strings when melted; the latter becomes liquid.
=MACARONI WITH TOMATO OR OTHER SAUCES=
Boil the macaroni as directed above; drain it in a colander; then return it to the saucepan, and mix it with tomato sauce, with cream sauce, or with Bechamel sauce; toss until they are well mixed; serve in a vegetable dish or as a garnish.
=MACARONI WITH MINCED MEAT=
Mix boiled macaroni with minced chicken or any meat, and moisten with white or brown sauce. The meat should be minced very fine. This makes a good luncheon dish.
=RECEIPT FOR MACARONI=
(FROM MRS. MASPERO.)
Put the macaroni into salted boiling water, and cook it twelve to fifteen minutes, or until it is tender. Do not let the water boil violently, as this breaks the macaroni. When it is cooked, drain off all the water, and cover the hot macaroni with grated cheese (Parmesan and Gruyere mixed). With two forks mix lightly the cheese with the macaroni.
Turn it into the hot serving-dish, and pour over it the sauce given below. Serve at once.
=SAUCE FOR MACARONI, FOR RISSOTTO, AND FOR POLENTA=
Put into a saucepan one and a half tablespoonfuls of b.u.t.ter. Add a small onion chopped fine and a half clove of garlic. Cook until all are browned; then add three tablespoonfuls of water in which the macaroni was boiled, and a teaspoonful of beef extract. Add, also, three or four soaked mushrooms, and let it simmer for five minutes.
This amount of sauce is enough for a pound of macaroni.
The mushrooms given in this receipt are the dried cepes, which can be bought by the pound at Italian groceries. They are the best, after the fresh mushrooms, to use for sauces. They should not be cooked longer than five minutes to give their best flavor.
=SAUCE FOR MACARONI No. 2=
(MRS. MASPERO.)
Make a sauce as directed for No. 1, using in place of the beef extract a cupful of chopped round of beef, and a cupful of tomatoes.
=SAUCE FOR MACARONI No. 3=
(MRS. MASPERO.)
When roasting an upper round of beef stick into it six cloves, a clove of garlic, and a few lardoons of pork. Sprinkle it well with salt and pepper. After the beef is roasted, turn the juice from the pan over the macaroni and cheese.
=POLENTA=
(MRS. MASPERO.)
Make a cornmeal mush; boil it for a long time, until it is firm and hard. Cut it in slices or leave it in one piece. Pour over it sauce No.