By Kari Cornell, Melinda Keefe
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Extra info for Best of The Farmer's Wife Cookbook: Over 400 Blue-Ribbon Recipes!
Italian Spaghetti with Meatballs 1934 1 lb. ground beef � lb. ground pork ⅓ c. breadcrumbs 1½ tsp. salt � tsp. pepper 1 medium onion, chopped flour for dredging 3 tbsp. fat 3 c. canned tomatoes, highly seasoned (with salt and pepper) � to 1 c. cream 1 lb. pkg. spaghetti grated Parmesan cheese to taste Mix well the first six ingredients. Shape into balls, dip in flour, and cook in rich brown fat. Add tomatoes and cook until meat is done through. Add cream to taste and stir to mix; remove from heat.
Flour 1 c. milk 1 tsp. salt 1 c. grated cheese 3 egg yolks, beaten 3 egg whites, stiffly beaten Melt butter in a saucepan over medium-low flame, add flour and cook 2–3 minutes, stirring constantly, until lightly browned. Add milk in a steady stream and continue to cook until thick and smooth, about 3 minutes, stirring frequently. Add salt and cheese and stir until melted. Allow to cool slightly. Add beaten egg yolks and mix well. Fold entire mixture into egg whites. Turn into greased baking dish.
Into each drop an egg. Sprinkle with paprika and bake in a moderate oven (350°F) for about 15 minutes, until eggs are set. Garnish with chopped parsley. Cheese Fondue May 1931 1⅓ c. hot milk 1⅓ c. soft breadcrumbs (stale) � tsp. salt ⅓ lb. grated cheese 4 eggs, separated 1 tbsp. butter or other fat Mix hot milk, breadcrumbs, salt, and cheese, add the yolks thoroughly beaten. Beat egg whites until stiff, then fold into first mixture. Pour into buttered baking dish and bake for 30 minutes in a moderate oven (350°F).
Best of The Farmer's Wife Cookbook: Over 400 Blue-Ribbon Recipes! by Kari Cornell, Melinda Keefe