1912 Luncheon Menu: Macaroni (Virginia Style), Southern pone, Marshmallow Gingerbread

Woman's World Cookbook (1922) 

1912 Luncheon Menu

A New Book of Cookery (1912)
Fannie Merritt Farmer

Macaroni, Virginia Style

Southern Pone

Marshmallow Gingerbread

Milk

Macaroni, Virginia Style

1½ cups macaroni

2 tbs butter

1 tsp mustard

½ cup grated cheese

1¼ cups white sauce (see below)

3 tbs dried bread crumbs

Break macaroni in one-inch pieces and cook in boiling, salted water twenty minutes or until soft; drain in colander and pour over one quart cold water. Put half in buttered baking dish, dot over with one-fourth the butter and sprinkle with one-half the mustard and cheese; repeat, pour over white sauce, cover with dried bread crumbs mixed with remaining butter and bake in a hot oven until crumbs are brown.

White Sauce.

¾ tbs butter

¾ tbs flour

1¼ cups milk

½ tsp salt

Melt three-fourths tablespoon butter, add three-fourths tablespoon flour and stir until blended; then pour on gradually, while stirring constantly, one and one-fourth cups milk. Bring to the boiling point and add one-half teaspoon salt.

Southern Pone

1 pint milk

1 cup granulated Indian meal

1 tsp salt

3 tbs butter

2 eggs

1 tsp baking powder

Scald milk and add gradually Indian meal, salt, and butter. Cool slightly and add eggs, well beaten, and baking powder. Turn into a buttered earthen dish and bake in a moderate oven thirty-five minutes. Cut in pie-shaped pieces for serving. 

Marshmallow Gingerbread

½ cup shortening

1 cup molasses

1 egg

2 1/3 cups flour

1¾ tsp soda

1 tsp salt

1 tsp ginger

1 cup sour milk

Marshmallows

Whipped cream, sweetened

Vanilla

MELT shortening (chicken fat may be used to excellent advantage) and add molasses, egg, well beaten, flour mixed and sifted with soda, salt and ginger and sour milk. Beat vigorously, turn into a buttered and floured dripping pan and bake in a moderate oven twenty-five minutes. Remove from pan, cut in halves, crosswise, and put marshmallows between layers. Put in oven and let stand three minutes. Remove to serving dish, cool slightly, cut in squares and serve with whipped cream, sweetened and flavored with vanilla. 

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