While the macaroni is cooking, skin the tomatoes, break in halves, and put
into a tightly-covered saucepan. (Do not add water.) Set at the side of
the stove to cook very slowly. They should never boil. When reduced to
pulp they are done.
Pile the macaroni in the middle of a rather deep dish, and sprinkle with
chopped parsley. Pour the tomato round and serve.
13. MUSHROOM AND TOMATO.
Many food reformers consider mushrooms to be unwholesome, and indeed, in
the ordinary way, they are best left alone. But if they can be obtained
quite fresh, and are not the forced, highly-manured kinds, I do not think
they are injurious. But the very large variety, commonly called horse
mushrooms, should not be eaten.
Peel and stalk the mushrooms. Examine them carefully for maggots. Fry in
just enough nutter to prevent them sticking to the pan. Cook until quite
tender. Pile on a warm, deep dish. Slice the tomatoes and fry in the same
pan, taking care not to add more nutter than is absolutely necessary. When
tender, arrange the tomato slices round and on the mushrooms. Pour a
tablespoonful or more, according to the amount cooked, of hot water into
the pan. Stir well and boil up. Pour the gravy formed over the mushrooms,
and serve.
14. NUT COOKERY.
For nut-cookery, a nut mill or food chopper of some kind is necessary. A
tiny food chopper, which can be regulated to chop finely or coarsely as
required, may be bought for 3s.
Pages:
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
32
33
34