2 quarts stock
1/4 lb. macaroni
1 small beetroot
1 pint milk
1 tablespoon parsley
Method: Break the macaroni small and boil in the milk until tender. Add parsley and beetroot (previously cooked) cut small, and seasoning. Bring to boil again, and serve.
Source: A Cooks' Tour of Recipes. Published for the Adelaide University S.R.C. [Students' Representative Council]. (Adelaide: Commercial Publications of South Australia, 1955), p.16.
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