i
t '
V
if
(
YV
MACARONI SOUP. Crack 1 large soup bone, cover
srfeh 3i quarts of cold wtter and simmer for 2 hours.
Pjesaov bom and bring the liquid to the boiling point
Then should be 3 quarts of liquid. Add suit to taste.
ud add I Urft package Sinner's Cut Mtctroni.
rwly. to as not to stop the boiling, and cook until it
tender. Heat 3 cups canned tomatoes and strain
then in the Macaroni. Add t pound grated cheese and
tapper and cook 10 minute longer. A most economical
and nourishing soup and a good one to serve to children.
MACARONI DRESSINC FOR FOWL. Chop fine
sufficient quantity of cooked Skinner' $ Macaroni to
tuff the fowL Cook and cho the liver and other
giblets of the fowl, mix with the Macaroni, season with
grated onion, aalt tnd pepper, using chopped peppers if ' '
feed, about a table ipoon each of peppers and onion,
ewd stuff the fowl lightly. If stuffed tightly it will
wcQ and be too dense. Add sage if desired.
MACARONI ON TOAST. To 1 cup of thick
trained tomato palp, add a pinch of baking aoda, I
tablespoon each of butter and sugar, i level teaspoof
at salt, f teaspoon of pepper, and 1 cup of hot milk
thickened with I heaping tablespoon of flour. Cook
ttntil thick and smooth and add I pint of cooked
Sinner's Macaroni. Simmer 5 minutes and pour over
quarts of nicely browned, buttered toast. Serve at
on,
!l Ljf4,ml ' IriniYAl lWnilf O atllTVin v riiniuf . MACARONI WITH HOT SAUCE. Break the 4 tUiM'.-'-
iOZZT- : P n,.eookin,qu.iiirfSKiNNER-i Wil World't Largest Macaroni Manufacturer SteTTr11 "k1 JJentra,' r n
Ai VWmMf '' 1 ' . w if j' H U t.lT :. water, boil uncovered 10 to 12 minutes. Dr.in. m - - -A
.y ; ' ifi ' ( r 1J v rin8ewithcoldwater' I -j
MACARONI AND BACON. BoHmV .Mtk.f.i f ii U N f 1
tnncr j macaroni in plenty w oouing, aaicea water I or r I V 1 I E I
I minuta: it tnurt be tender but not pulpy. When 111 n ? - I pM 1 F iijTL I
cooked luficiently draia it thoroufhlr. Melt 4 Ublt- 'fc A r NsL 7" " LL1 Ipv
poonl of butter in itewmn. out in the Macaroni, and 1 A I t 1 Wi'V
stir over the fir until quite hot; season it nicely with
aalt and pepper. Cut $ pound of bacon into slices, roll
each slice up. and put in a skewer; place the skewer
with the bacon on a baking tin and put in the oven.
When the bacon ia cooked, turn out the Macaroni onto
a hot dish, arrange the rolls of bacon around it, and
trvs very hot.
MACARONI CROQUETTES. Prepara 1 cup of
Skinntr't Cut Macaroni. Melt 2 tablespoons butter in
a saucepan, into this stir 3 tablespoons Hour, add season
ings consisting of J teaspoon salt. j teaspoon paprika.
To this add one cup milk, cream, or tomato puree and
stir until the sauce boils. Add macaroni and 3 table
spoons grated cheese, also 3 tablespoons minced ham.
then roil and turn out on a buttered platt to cool.
When cold, form into cylinder shapes, each croquette
consisting of a tablespoon id. After dipping them in a
beaten egg, roll in grated cheese and bread crumbs, then
fry for one minute in piping hot fat, Can be served
witu lomaco sauce, a aesirca.
HACARONI AVD HAMBURG STEAK WITH
TOMATOm Prepare H of i largo parVage of
Skinner's Macaroni. Chop 6 onions and fry In 2
tablespoons of buttter. ad1 5 bay leaves, lMt
rounds hamburg steak and cook for hour.
Then add 1 cup of water, 1 quart canned to
matoes, 1 larjr chopped pePTr and salt to tast.
t'ook slowly for 1 hour. Place In a large, hot
dish, grata ft little) cheese over top of it, garnish
with Macaroni and sem. ,
Warning
Thm cookinw nualiri 1 SKINNER".
Macaroni an so distinctive that if you
attempt to use SKINNER recip
witb smother macaroni you are almost
sura to reap disappointment.
THE OMAHA BEE.
w 5ai rr vnv-n
TJERE is a page of recipes for
1 1
some new mostly new.
yOU Will find, is the dish of
illustrated above custard and macaroni, mixed with chopped nuts,
raisins, or fruit ; garnished with canned plums and candied apple slices,
and served with plum juice as a sauce. Sounds toothsome, doesn't it ?
Besides soups and desserts, SKINNER'S Macaroni is a healthful,
economical and convenient food product, served as an entree.
Cut out and try some of the tested recipes on this page. Get a
package or two of SKINNER'S Macaroni, at your grocers TODAY.
141 Tested SKINNER Recipes 4c.
Send us 4c. to cover cost of postage and mailing and we shall be glad to send you
..5? recipes showing you how to make a variety of new and savory dishes with
SKINNER'S Macaroni, SKINNER'S Si&ghetti, and SKINNER'S Egg Noodles.
SKINNER'S Macaroni some
Particularly delightful and unusual,
SKINNER'S Macaroni Fniir Pnrlrlinr,
MACARONI AU CRATIN. Boil . ou.nlity of
Stynrur't M.uroni and when cooked ,nd drained,
place in . pi. diih. In until wucepui place an ounce
of flour. 2 ounce, of grated cheoe. level teanoon of
nuatard. half teaipoon of Mlt. Stir in afowly i
pint of milk, and form a smooth parte. Stir the miitur.
over the nr. until the (ml bubble of boiling appear.,
Remove the wucepan, ami continue the atirring for .
oecond or two to prevent curdling. Pour the cheeie
Hue. thu. made over the boiled Macaroni, aprinkle .
layer of bread crumb, over the aauce, and grate a little
cheeie over the crumba. Bake the diih in a hot oven
for a quarter of an hour until it i. nicely browned on top.
old,'
FISH AND MACARONI MOLD. Break pound
of Sonnet a Macaroni into I inch pieces, ail except 3 or
4 sticks, and cook in boiling, salted water until tender.
Remove all bones from 2 cups of fish and separate into
flakes. Season to taste with salt, pepper and paprika,
add cooked Macaroni and just enough thick white sauca
to moisten. Butter a moid, arrange the long strips of
cooked Macaroni in a conventional design on the
bottom of the mold and nil with the Macaroni and fish
mixture. Steam t hour and then invert on a serviM
dish. Garnish water cress, slices of lemon and
stuffed olives. Serve with cream sauce.
w "1$ 111 I $L.wm"w?W I ! i
SAVORY MACARONI WITH HAM. Put pack'
age of Skinna'$ Cut Macaroni in boiling, aalted water,
add f tabletpoon of butter and cook until tender, drain
nd cool. Put into a saucepan tabletpoon of butter,
let it get quite hot. then add the Macaroni; ttir over
the fir. for . few minutea. add I tabletpoon grated
cheete, aalt and pepper and milk or cream. Butter a
tmall pudding dith, tprinkle a layer of pound chopped
ham on it. then a layer of the Macaroni and proceed
chut until the Macaroni and bam are uted up. Cover
the turface with a few fried bread crumb, and bak. far
10 minute, in . hot oven,
MACARONI A L'lTALIENNE.
Put 2 pounds a
beef, well larded with strip of salt cork. 2 chocoed
2 ch
onions and I clove of garlic in a covered kettle on the
back of the stove; let it cook slowly until it throws out
its juice and is a rich brown: add I quart of tomatoes
seasoned with pepper and salt and allow the mixture to
simmer for about 2 hours. Break the desired quantity
of Skinner a Macaroni into boiling water and boil about
10 or 12 minutes until tender, drain and blanch. Put
a layer of the boiled Macaroni in a pudding dish, cover
with some of the above mixture, then a layer of grated
cheese and so on in layers until the dish is filled: plsca
in the oven and bake half an hour. Serve around the
meat, placed in center of platter.
