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The day book. (Chicago, Ill.) 1911-1917, April 22, 1912, Image 18

Image and text provided by University of Illinois at Urbana-Champaign Library, Urbana, IL

Persistent link: http://chroniclingamerica.loc.gov/lccn/sn83045487/1912-04-22/ed-1/seq-18/

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next and was watching Her from
the bench. T must Say she did it
superb, "but as she slowed up for
a landing, something went wroitg
and" her Curlfn-Martiss heeled
over, ope-wing crumbling against
tne"groun.aand 1 essie was pitch
ed out in a heap in the, middle of
the field. - ? - -,
Of course I was one of the first
to run to her, full of sympathy for
her and my grouch gone. I found
her propped up on one elbow try
ing to get to her feet- "Are you
hurt, Tessie?" I cries. "'CAT!'
v she hisses, and flops over in a
faint. Ancl that was all the thanks
I got for pitying her when her
Death Dip hadn't proved er-suc-cessful.
Some simps ran to help her to'
thchospital tent, the police chas
ed away the usual flock of souv
enir hunters who were trying to
strip the machine of its plumbing,
and for the rest of the day -I was
the prima-donna 6f their, tharilcs
to Jessie, being in the discard. .
,N .
Rice Eondue.
One cupful of boiled rice, 2
tablespoonfuls of milk, 4- eggs, 1
cupful of grated cheese, j tea
spoonful of salt, l'teaspoonful of
some commercial meat "sauce,, or
similar flavoring.
Heat the rice in the milk, add
the other ingredients, and cook
slowly until the cheese is- melted.
Serye on crackers or tQast
The food value of this recipe is
- t) h - TE
not far from that of a pound 6i
beef of average composition.
Macaroni and Cheese", No. 2.
A good way to. prepare macar
oni. and cheese is to make a rich .
cheese sauce-see first GJncle Sam
cheese recipe printed in The Day
Book), and heatjthe macaroni in.
it. The mixture is usually cov
ered with bettered crumbs and
browned in the oven. The ad-
vantage of this wayof pr-epdnng
the dish, however, islhat it is un
necessary" to have a hot oven, as
the sauce and macaroni may be
reheated on the top of the stove. '
1 ,
s Cheese arid Macaroni Loaf.
Onenalf cupful of macaroni
hroken into small pieces, 1 cupful
o milk, 1 cupful of soft brea(l-
ci-unthsf 1 tablespoonful of bu
'ier, 1 tablespoonful ofjdiopped s
green pepper, l teaspoomui eacn
of chopped onion and parsley, 3
eggs, 1 teaspoonful of salt, Yz cup
ful of grated cheese.
Cook the macaroni in boiling. -salted
water until tender, and x
rinse in cold water. " 'Cook the
parsley, onion and pepper in a lit
tle water wi;n tne Dutter, jrouf
off the water or allow it to boil
away. BeaT the egg white and
yolk-separately. Mix all the in- "
gradients, cutting and folding in h
the stiffly "beaten whites at the
last. Line a quart baking disli
with buttered paper; turn the
mixture into it; set the baking
dish in a pan of hot water' and
bake in a moderate' oven from
'one-half to threefourths of all
hour. Serve with tomato sauce.
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