Part 2 — CHAPTER VII.
Reading edition
CHAPTER VII.
Farinaceous Foods used as Vegetables—Receipts for Macaroni—Cereals.
To boil rice, 222.
Rice and tomatoes, 223.
Parched rice, 223.
Farina balls, 223.
Hominy fried, 224.
Cornmeal mush fried, 224.
Receipts for Macaroni.
Macaroni, 224.
Spaghetti, 225.
Baked macaroni with cheese, 225.
“ au gratin, 225.
“ with tomato or other sauces, 225.
Baked macaroni with minced meat, 226.
Receipt for macaroni from Mrs. Maspero, 226.
Sauce for macaroni, for rissotto, and for polenta, 226.
Sauce for macaroni No. 2, 226.
“ “ “ 3, 227.
Polenta, 227.
Risotto, 227.
Cereals.
Oatmeal porridge, 227.
Cracked wheat, 228.
Cornmeal mush, 228.