Macaroni With Cheese
Toss the boxed stuff: this quick recipe complements nearly every American meal, vegetarian and otherwise. For American cooks in 1918, it was also considered a "meat substitute" for patriots wanting to free up resources for the Western Front.
2 tablespoons flour
2 tablespoons butter
1 cupful milk
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup grated American cheese
"Melt butter, add dry ingredients. Add liquid slowly. Bring to boiling point. Add cheese. Stir until melted. Pour over [boiled] macaroni
Soup Maigre
Creole remains one of America's great food traditions - an exciting blend of cultures springing from one of North America's great, historical ports. You'll find these delicious recipes in La Cuisine Creole, published 1885.
Soup Maigre is a simple recipe brimming with flavors. As a vegetarian dish, it was intended for Lent, when many of New Orleans' Catholics were fasting. As a creole dish, it serves up enough for all your friends and is a soup to remember.
1/2 lb. butter
6 onions
2 heads celery
3 crackers
2 quarts milk
2 eggs
"Melt half a pound of butter in a stewpan, put in six onions sliced; add two heads of celery cut small, one-half a head of white cabbage, and a bunch of chopped parsley; let them boil twenty minutes, then stir in three rolled crackers; pour in two quarts of boiling milk, or milk and water; let this boil up gently for half an hour, and just before serving stir in two well-beaten eggs."
