Evening Republican, Volume 20, Number 32, Rensselaer, Jasper County, 7 February 1916 — TAKE PLACE OF MEAT [ARTICLE]

TAKE PLACE OF MEAT

PREPARATIONS OF VERMICELLI AND SPAGHETTI. ’_ • 7 Housewife Will Find That Both the Family and Visitors Will Appreciate These 4}alnty and Also Economical Dishes. Spaghetti au Gratin. —Break one-half package of spaghetti into short pieces and cook in two quarts of boiling water for ten or twelve minutes, tyain and blanch in cold water. Melt two tablespoonfuls butter, add the spaghetti, one teaspoonful salt, a little paprika, one cupful of milk and threefourths cupful grated cheese. Mix and place in baking dish, cover with grated cheese and bake in hot oven half an hour or longer, if wished quite brown. Fried Spaghetti.—Take one-fourth of a pound of spaghetti, throw into salted boiling water and boil ten or twelve minutes; make a stiff batter by adding to the spaghetti one teacupful of tomato sauce, a grated onion, salt, and pepper to taste, one egg well beaten, flour enough to make into little cakes, and fry on a greased griddle. Indian Vermicelli.—Boil half a pound of vermicelli in a. pint of milk until tender; add sugar to taste and a tablespoonful of prepared cocoanut. When the vermicelli is done and slightly cool pour into a glass dish and garnish with pistachio nuts, blanched and fried, and sultana raisins, seeded. Over the top sprinkle a few pistachio nuts chopped fine. Vermicelli Patties.—Break vermicel. 11 in very small pieces, cook until tender in salted water. Make a cream dressing of two tablespoonfuls of butter, one of flour, and one cup of cream. Cook butter and flour together; when smooth add cream and salt to taste. Put in little patty pans a layer of vermicelli, alternating with the cream. On each layer grate a goodly quantity of cheese. Bake a nice brown. Spaghetti With Shredded Codfish.— Break one-fourth pound spaghetti into boiling water and boll for twelve minutes; drain and blaneh. Put- it Into pudding dish, dusting a third of a box of shredded codfish through it; beat two eggs very light, add a cupful of milk, pour this over spaghetti and bake half an hour. Tomatoes Stuffed With Spaghetti.— Break half package of spaghetti into boiling water, boil ten or twelve minutes, drain and blanch in cold water. Select large, firm tomatoes; cut oft the tops and scoop out the seeds. Do not peel. After sprinkling the inside of the tomato shells with a very little salt, fill with cold spaghetti chopped, mixing cheese with the spaghetti. Arrange the tomatoes in a pudding dish, replace the tops after strewing cheese on the spaghetti filling; cover and bake one-half hour.