Now blend mustard with vinegar, now add molasses and catsup and pour over the beans and fill up and over the top with luke warm water. Bake in a slow oven for at least six hours, longer if necessary.
| Creamed Mushrooms
To one pound of cleaned and well strainedmushrooms, add ¼ lb. of fresh butter. Allowmushrooms to cook in butter about five minutes.Sprinkle enough flour to thicken. When well mixed, pour in gently a little morethan ½ pint of sweet cream. Allow it to boil,add salt and pepper to taste. Mrs. Enoch Rauh. |
Macaroni a la Italienne
| 2 lbs. ground meat 2 onions 1 large tablespoon butter 1½ tablespoons sugar salt and pepper to taste 1 large can tomatoes 2 lbs. macaroni Parmesan cheese 2, 3 or 4 cups water |
Put butter in a pan and allow it to melt, add onions and cook until light brown, not dark. Now add meat and cook slowly, now add sugar, and seasoning and tomatoes, and as it cooks down add 1 cup of water. Allow it to cook three hours or longer, adding more water as it needs it. It will turn dark, almost a mahogany, as it nears the finishing point. When almost done put macaroni on in plenty of boiling salt water and cook almost twenty minutes. Do not allow it to cook entirely. When done drain off water. Now take baking dish, and put a layer of macaroni on bottom, now a layer of parmesan cheese, now a layer of the tomato and meat sauce, now a layer of cheese and repeat with macaroni, cheese, sauce, etc., until the top is reached. Put on a generous layer of sauce and cheese and allow it to bake about a half hour in a medium oven, being careful that it is not too hot.
Regarding how much water to add must be determined by cook. Some times it boils more rapidly. The sauce must not be too thin.
To serve with Macaroni Italienne the following is very fine.