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Page 70
Or cut the tomatoes in bits, and put a layer of them and one of seasoned
crumbs, ending with crumbs. Dot the top with bits of butter, that it may
brown well, and bake in the same way. Canned tomatoes are almost equally
good. Thin slices of well-buttered bread may be used instead of crumbs.
FRIED TOMATOES.
Cut in thick slices. Mix in a plate half a teacupful of flour, a
saltspoonful of salt, and half a one of pepper; and dip each slice in
this, frying brown in hot butter.
BROILED TOMATOES.
Prepare as for frying, and broil in a wire broiler, putting a bit of
butter on each slice when brown, and serving on a hot dish or on buttered
toast.
RICE.
Wash in cold water, changing it at least twice. It is better if allowed to
soak an hour. Drain, and throw into a good deal of boiling, salted water,
allowing not less than two quarts to a cupful of rice. Boil twenty
minutes, stirring now and then. Pour into a colander, that every drop of
water may drain off, and then set it at the back of the stove to dry for
ten minutes. In this way every grain is distinct, yet perfectly tender. If
old, half an hour's boiling may be required. Test by biting a grain at the
end of twenty minutes. If tender, it is done.
RICE CROQUETTES.
Where used as a vegetable with dinner, to a pint of cold boiled rice allow
a tablespoonful of melted butter and one or two well-beaten eggs. Mix
thoroughly. A pinch of cayenne or a little chopped parsley may be added.
Make in the shape of corks; egg and crumb, and fry a golden brown.
MACARONI.
Never wash macaroni if it can be avoided. Break in lengths of three or
four inches and throw into boiling, salted water, allowing quarter of a
pound for a dinner for three or four. Boil for half an hour, and drain off
the water. It may be served plain with tomato sauce, or simply buttered,
or with drawn butter poured over it.
MACARONI WITH CHEESE.
Boil as directed. Make a pint of white sauce or _roux_, as on p. 169,
using milk if it can be had, though water answers. Have a cupful of good
grated cheese. Butter a pudding-dish. Put in a layer of macaroni, one of
sauce, and one of cheese, ending with cheese. Dust the top with sifted
bread or cracker crumbs, dot with bits of butter, and bake fifteen minutes
in a quick oven. It can be baked in the same way without cheese, or with
simply a cup of milk and two eggs added, making a sort of pudding.
* * * * *
BREAD AND BREAKFAST CAKES.
BREAD-MAKING AND FLOUR.
Much of the health, and consequently much of the happiness, of the family
depends upon good bread: therefore no pains should be spared in learning
the best method of making, which will prove easiest in the end.
Yeast, flour, kneading, and baking must each be perfect, and nothing in
the whole range of cooking is of such prime importance.
Once master the problem of yeast, and the first form of wheat bread, and
endless varieties of both bread and breakfast cakes can be made.
The old and the new process flour--the former being known as the St.
Louis, and the latter as Haxall flour--are now to be had at all good
grocers; and from either good bread may be made, though that from the
latter keeps moist longer. Potapsco flour is of the same quality as the
St. Louis. It contains more starch than the St. Louis, and for this reason
requires, even more than that, the use in the family of coarser or graham
flour at the same time; white bread alone not being as nutritious or
strengthening, for reasons given in Part I. Graham flour is fast being
superseded by a much better form, prepared principally by the Health Food
Company in New York, in which the entire grain, save the husk, is ground
as fine as the ordinary flour, thus doing away with the coarseness that
many have objected to in graham bread.
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