Breakfasts and luncheons at home Author:Short Purchase of this book includes free trial access to www.million-books.com where you can read more than a million books for free. This is an OCR edition with typos. Excerpt from book: MAIGRE DISHES. MACARONI. Put half a lb. macaroni in five pints of boiling water. When soft, add some salt. Leave it for one minute on the fire, then take i... more »t off, and throw in some cold water to check the boiling. Drain the macaroni and place it on the dish in which it is to be served layer by layer, lay a little fresh butter on the top with some pepper and grated cheese. Serve very hot. WHITE HARICOT BEANS. This is a very useful dish in winter when other vegetables are scarce, and are not easily procured. They should be soaked in cold water from three to four hours, then boil them in cold water, with a little salt added, then leave them to simmer till tender, then drain, and leave them by the side of the fire to dry, removing the lid of the saucepan. Then add some butter, salt, and pepper. Shake the beans in it. Do not touch them with either a fork or spoon lest they should break. Serve very hot. LEEK SOUP. Peel and wash half lb. of leeks, cut them into strips of an inch and a half long, and three quarters an inchin width. Put them in the pan on the fire with a little butter, and when they begin to colour, add a quart of water with a little salt and pepper; then it begins to boil. Leave it by the side of the fire to simmer for twenty minutes. Take the yolks of two eggs well beaten, and mix in a bowl with a wine-glassful of cold milk. Put some slices of bread into the soup tureen about an inch long, add an ounce of butter to the eggs, and mix well together. Pour the soup in the tureen with one hand, and with the other throw in the beaten eggs, milk, and butter. When the latter is quite melted the soup is ready. SPINACH SOUP. Take some spinach, a handful of chervil, two cabbage stalks pounded, three or four onions sliced, and some marjoram. Mince all together...« less