This section is from the book "The American Woman's Cook Book", by Ruth Berolzheimer. Also available from Amazon: The Domestic Arts Edition of the American Woman's Cook Book.
1 teaspoon sugar
Mix all the ingredients together and cook eight or ten minutes over a hot fire, shaking the pan now and then. Serve hot.
Break the macaroni or spaghetti into short lengths. Cover with plenty of boiling water and boil until soft, twenty-five to thirty-five minutes generally being required. If a cooker with perforated inner container is not available, stir occasionally with a fork to prevent sticking to the kettle. Turn into a sieve and drain thoroughly. Place in the serving-dish and cover with tomato sauce. Serve grated cheese with it or mix the cheese with the tomato sauce. Some people prefer spaghetti cooked in long pieces. To do this place the ends in boiling water and coil it as it softens.
2 cups macaroni or spaghetti broken into short lengths 1/4 pound grated cheese Salt and pepper
2 tablespoons butter or other fat 1 1/2 cups milk
Boil and drain the macaroni or spaghetti as directed in the preceding recipe. Arrange a layer in the bottom of a pudding-dish. Over it sprinkle some of the cheese and scatter over this bits of butter or other fat. Add a sprinkling of salt and pepper. Fill the dish in this order, having macaroni on top, well oiled with fat but without cheese. Add just enough milk to cover well and bake in a moderate oven (350°-400° F.), about one-half hour. Serve in the dish in which it was baked.
To Prepare Mushrooms for cooking by any method, cut off the stalks, pare the caps, or brush well if they are fresh and tender, and drop them into a bowl of water which contains the juice of half a lemon or a tablespoon of vinegar if you wish to keep them from darkening. If the stalks are solid and tender, they may be peeled, cooked and served with the caps, otherwise cook them with the peelings in a small amount of water, for mushroom stock.
Too much cooking toughens mushrooms. Three or four minutes will heat canned mushrooms, and five or six minutes will cook fresh ones, usually.
2 tablespoons fat 1 tablespoon flour 1/2 cup cream 1/4. teaspoon pepper
1 teaspoon salt
1/2 cup boiling water
2 cups mushrooms, fresh or canned
Make a sauce of the fat, flour, cream and seasoning. Prepare mushrooms and stew them in boiling water until tender. Add, without draining, to cream sauce. Serve very hot.
1 1/2 tablespoons fat 1 1/2 , tablespoons flour 1 egg-yolk 1 cup milk
Salt and pepper 1 1/2 cups cooked mushrooms fresh or canned
Prepare a white sauce of the fat, flour, milk and seasonings. Add the cooked mushrooms to the sauce and cook gently for several minutes. Just before serving, add the beaten egg-yolk and reheat.