In case a loaf is not desired, it may be
baked in a baking dish and served directly from that. In either form,
it is made more appetizing by the addition of a tomato sauce.
CHEESE-AND-MACARONI LOAF
(Sufficient to Serve Eight)
1/2 c. macaroni (inch lengths)
1 c. milk
1 c. bread crumbs
2 Tb. chopped green peppers
1 Tb. chopped onion
1 Tb. chopped parsley
2 eggs
2 tsp. salt
1/8 tsp. pepper
1 c. grated cheese
1 Tb. butter
Cook the macaroni according to the directions given in _Cereals_. When
it is thoroughly soft, drain off the water and mix the macaroni with the
milk, bread crumbs, green pepper, onion, parsley, well-beaten egg, salt,
pepper, and grated cheese. Place in a baking dish, dot the top with
butter, and bake in a moderate oven until the mixture is set. Serve with
or without sauce, as desired.
51. CHEESE FONDUE.--A dish that is very similar to cheese souffle and
that must be served as soon as it comes from the oven in order to avoid
shrinking is cheese fondue. It satisfactorily takes the place of meat in
a light meal, and may be served from a large dish or from individual
baking dishes with or without sauce, as desired.
CHEESE FONDUE
(Sufficient to Serve Six)
1 1/2 c. soft bread crumbs
1 1/2 c. grated cheese
1 c. hot milk
4 eggs
1/2 tsp. salt
Mix the bread crumbs and cheese, and add them to the hot milk, beaten
egg yolks, and salt. Fold in the stiffly beaten egg whites. Bake in a
buttered baking dish for about 30 minutes in a moderate oven.
Pages:
72
73
74
75
76
77
78
79
80
81
82
83
84
85
86
87
88
89
90
91
92
93
94
95
96