Part 10 (2/2)

-SCRAMBLED CAULIFLOWER---Trim off the coa.r.s.e outer leaves of a cauliflower. After soaking and cooking, drain well and divide into branches. Sprinkle with nutmeg, salt and pepper and toss into a frying pan with hot b.u.t.ter or olive oil.

-MACARONI OR SPAGHETTI SERVED IN ITALIAN STYLE---Break a pound of macaroni or spaghetti into small pieces. Put into boiling salted water and boil about twenty minutes. Then drain and arrange on platter.

Sprinkle on each layer grated cheese and mushroom sauce. Serve hot.

-MUSHROOM SAUCE, ITALIAN STYLE---(For macaroni, spaghetti, ravioli and rice.)--A small piece of b.u.t.ter about the size of an egg. One or two small onions, cut very small. About two pounds of beef. Let all brown.

Prepare as you would a pot roast. Add Italian dried mushrooms, soaked over night in hot water, chopped in small pieces. Add about one-half can of tomatoes. Let all cook well. Salt and pepper to taste. Add a little flour to thicken.

-MOLD SPINACH---Remove roots and decayed leaves, wash in several waters until no grit remains. Boil in water to nearly cover until tender, drain, rinse in cold water, drain again, chop very fine; reheat in b.u.t.ter, season with salt and pepper and pack in small cups. Turn out and garnish with sifted yolk of egg.

-NUT PARSNIP STEW---Wash, sc.r.a.pe and slice thin two good-sized parsnips.

Cook until perfectly tender in two quarts of water. When nearly done add a teaspoon of salt and when thoroughly done a teaspoon of flour mixed with a little cold water, stir well and let boil until the flour is well cooked, then stir in one-half cup of walnut meal, let boil up once, and serve immediately.

-POTATOES A LA MAITRE D'HOTEL---Slice cold boiled potatoes thin. Melt a rounding tablespoonful of b.u.t.ter in a saucepan, add a heaping pint bowl of the potatoes, season with salt and pepper, and heat. Now add a teaspoon of lemon juice and the same of finely minced parsley, and serve at once.

POTATOES AU GRATIN--Make a white sauce, using one tablespoonful of b.u.t.ter, one of flour, one-half a teaspoonful salt, one-quarter of a teaspoonful of white pepper and one cupful of milk. Cut cold boiled potatoes into thick slices, or, better still, into half-inch cubes.

b.u.t.ter a baking dish, put in it a layer of the sauce, then one of the potatoes, previously lightly seasoning with salt and pepper. Continue until all are in, the proportion of potato being about two cupfuls.

To one cupful of dried and sifted breadcrumbs, add one teaspoonful of melted b.u.t.ter and stir until it is evenly mixed through. Spread this over the contents of the baking dish, and place in a quick oven for twenty minutes, or until nicely browned. For a change, a little onion juice, chopped parsley or grated cheese may be added to the sauce.

-POTATO CREAMED---Cut cold boiled potatoes into small dice and cover them in a small saucepan with milk. Let them stand where they will heat slowly and absorb nearly all the milk. When hot add to one pint of potatoes a tablespoon of salt and a dash of white pepper. Sprinkle a little finely chopped parsley over the top as a garnish.

-POTATO MOLD---Mash some potato smoothly, add to it some b.u.t.ter and a little milk to make it smooth but not wet. Season with white pepper and salt and add enough chopped parsley to make it look pretty. Press into greased mold and bake for half an hour until lightly browned. Dust with crumbs and serve.

-POTATO PARISIENNE---Potato marbles seasoned with minced parsley, b.u.t.ter and lemon juice are liked by many. Others find that they are not sufficiently seasoned, that is, the seasoning has not penetrated into the potatoes, especially if a large cutter has been used. This method will be found to remedy this fault, giving a seasoning which reaches every portion of the potato. It may not be quite so attractive as the somewhat underdone marbles, but the flavor is finer.

Pare the potatoes and steam or boil them until soft, being careful they do not cook too fast. Drain off the water and let them stand uncovered until dry. Then cut in quarters lengthwise, and then in thin slices, letting them drop into a stewpan containing melted b.u.t.ter, salt and paprika. When all are sliced cover them and let them heat for a few minutes, add minced parsley and lemon Juice, shake them about so the seasoning will be well mixed and serve at once.

-POTATO PUFFS----No. 1---To one cup of mashed potato add one tablespoon of b.u.t.ter, one egg, beaten light, one-half cup of cream or milk, a little salt. Beat well and fill popover pans half full. Bake until brown in quick oven.

-POTATO PUFFS----No. 2---Add hot milk to cold mashed potato beat up thoroughly. Add one or two well-beaten eggs, leaving out the yolks if preferred whiter. Drop in spoonfuls on a b.u.t.tered tin, place a piece of b.u.t.ter on the top of each and bake a delicate brown or put in a pudding dish and b.u.t.ter the top and bake till of a light brown on top. Fifteen minutes in a hot oven will be sufficient.

<script>