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Show DISHES BY FAMOUS COOKS AS MACARONI, spaghetti and noodles are all such popular foods and take the place ln a meal of other starchy foods such as potatoes, pota-toes, we enjoy a few new ways of preparing such dishes. Rector's Spaghetti and Chicken Salad. Take one-half pound of elbow spaghetti, two cupfuis of diced chicken, chick-en, one cupful of chopped celery, one tablespoonful of onion, one tea-spoonful tea-spoonful of salt, one-half cupful of mayonnaise, two tabelspoonfuls of chopped green pepper, 0ne table-spoonful table-spoonful of plmlento or minced red nenner. one tablespoonful of capers. lettuce or watercress. Cook the spaghetti until tender. Drain and chill. Add the remaining Ingredients Ingredi-ents and mix lightly. Serve on lettuce let-tuce or cress with goldenrod sauce, which Is made by rubbing several hard-cooked eggs through a sieve. Salmon or tuna may be used In place of chicken. Liver With Noodles. Take five ounces of noodles, cook until tender In boiling salted water, i Drain. Line a casserole with them and set aside to become firm. Cut a pound of liver ln slices and scald In a cupful of boiling water. Drain and cut fine. Fry a carrot and onion on-ion In three tablespoonfuls of bacon fat, using one-half cupful of onion and one-fourth of a cupful of chopped cooked carrot Add three tablespoonfuls of flour, when brown add one and one-half cupfuis of soup stock and the liver. Season well, cook until thick, pour Into the cas serole, cover with crumbs and brown. Western Newspaper Union. |