*Napoli Spaghetti, May 21
Cut four slices bacon in small pieces and try out. Add one sliced onion, one-half can tomatoes, one-half box Italian tomato pastes, one-half teaspoon salt, one-eighth teaspoon pepper, one-fourth teaspoon allspice, one-fourth teaspoon mace, a few grains cayenne, and bit of bay leat. Bring gradually to boiling point, and let simmer fifty minutes. Pour over one-fourth pound cooked spaghetti, and let stand ten minutes. Serve very hot.
*Napoli Tomatoes, September 24
Wipe and remove stem end from six tomatoes. Scrape out most of the pulp, using a spoon. Sprinkle inside with salt, invert and let stand one-half hour. Cook two-thirds cup macaroni, broken in one-third inch pieces, in boiling salt water until soft. Add one-half cup grated cheese and one-half the removed tomato pulp, and salt and paprika to taste. Fill cases with mixture, sprinkle with buttered bread crumbs and bake fifteen minutes.
*New England Plum Pudding, November 27
Scald four cups milk and pour over one and one-fourth cups rolled crackers. Add one-half cup molasses, three-fourths cup brown sugar, one-third cup melted butter, four eggs, one teaspoon salt, one-half grated nutmeg, one teaspoon cinnamon, and one-third teaspoon cloves. Cook one cup raisins in boiling water until soft. Seed and add to mixture. Turn in buttered bread pan, put in pan of hot water, cover, and bake in slow oven.
New England Stuffing, A New Book of Cookery, p. 151
1 small stale baker’s loaf 1 egg
Hot water Salt and pepper
1/3 cup fat salt pork Sage
Remove outside crusts from bread. Cut bread in slices and toast until delicately browned; then put in chopping bowl and chop while adding hot water to moisten. Add pork finely chopped, egg well beaten and seasonings to taste.
*Newport Pudding, December 10
Boil one cup sugar with one cup water three minutes. Add one tablespoon granulated gelatine soaked in one-fourth cup cold water. Beat until mixture begins to stiffen; then add whites three eggs, beaten stiff, and continue the beating twenty minutes. Divide mixture into thirds. To first third add one and one-half tablespoons sauterne, to second third three-fourths tablespoon sherry and color pink; to remaining third three-fourths tablespoon sherry and color green. Arrange in layers, mould.
Newton Tapioca, The Boston Cooking-School Cookbook, p. 391
March 12, May 6, May 18
5 tablespoons pearl tapioca 3/4 cup molasses
4 cups scalded milk 3 tablespoons butter
4 tablespoons Indian meal 1 1/2 teaspoons salt
1 cup milk
Soak tapioca two hours in cold water to cover. Pour scalded milk over Indian meal and cook in double boiler until mixture thickens. Add tapioca drained from water, molasses, butter, and salt; turn into buttered pudding-dish, and pour over remaining milk, but do not stir. Bake one and one-fourth hours in a moderate oven.
*Norfolk Oysters, March 23
Cover bottom of buttered baking dish with three-fourth cup hot boiled rice, cover rice with one-half pint oysters, pour over one-half cup white sauce, dot with butter and sprinkle with salt and pepper; repeat, using same amount of ingredients. Cover with one cup buttered cracker crumbs and bake in a hot oven thirty minutes.
Normandy Ice Cream, A New Book of Cookery, p. 285
2 cups sugar 1 pint heavy cream
1/2 cup water 4 tablespoons Maraschino
Yolks 6 eggs 1 teaspoon vanilla
Few grains salt
Put sugar and water in saucepan, bring to boiling point and let boil until syrup will spin a thread when dropped from tip of spoon. Pour gradually, while beating constantly, on yolks of eggs, well beaten. Cool, add cream, beaten until stiff, and remaining ingredients. Freeze and serve in glasses with Marshmallow Sauce.
*Norwegian Prune Pudding, October 27
Wash one-half pound prunes, then soak one hour in two cups cold water, and boil until soft; remove stones. obtain meat from stones and add to prunes; then add one cup sugar, one inch stick piece cinnamon, one and one-half cups boiling water, and simmer ten minutes. Dilute one-third cup cornstarch with cold water , add to prune mixture, and cook five minutes. Remove cinnamon, mould, and chill.
Nut and Celery Salad, The Boston Cooking-School Cookbook, p. 338
Nut and Celery Salad I
Mix equal parts of English walnut or pecan nut meat cut in pieces, and celery cut in small pieces. Marinate with French Dressing. Serve with a border of shredded lettuce.
Nut and Celery Salad II
Mix one and one-half cups finely cut celery, one cup pecan nut meats broken in pieces, and one cup shredded cabbage. Moisten with Cream Dressing, and serve in a salad bowl made of a small white cabbage.
Nut Cookies, The Boston Cooking-School Cookbook, p. 490
Yolks 2 eggs Whites 2 eggs
1 cup brown sugar 6 tablespoons flour
1 cup chopped nut meats Few grains salt
Beat yolks of eggs until thick and lemon-colored, add sugar gradually, nut meats, whites of egg beaten until stiff, and flour mixed with salt. Drop from tip of spoon on buttered sheet, spread, and bake in a moderate oven.
*Nut Prune Soufflé, January 5
Soak one cup prunes in two cups cold water, and then cook in same water until soft. Remove stones and cut prunes in pieces. To prune liquor add water to make one and one-half cups; then add one cup sugar, two inches stick cinnamon and prunes, and cook ten minutes. Dilute one-third cup cornstarch with cold water, add to mixture and cook five minutes. Remove cinnamon, add whites two eggs beaten stiff, one-third cup walnut meats broken in pieces, and one tablespoon lemon juice.