FRIED MACARONI — Boil the macaroni as above, and grate cheese. Take the cold macaroni, make it into little balls with the cheese, egg and bread-crumb them, and fry in smoking hot fat to a rich brown. MACARONI WITH CHEESE.— Boil i lb. and prepare as above directed; then make a sauce with 1^ cups hot milk, and 1 tablespoon each of butter and flour, and salt to taste. Then in the bottom of the baking^dish put a layer of grated cheese, put on a layer of maca- roni, and cover with the sauce; then other layers of cheese, macaroni and sauce; put fine bread crumbs✪ Macaroni with Cheese on top, dot with bits of butter and a little grated cheese, and bake until the top is browned. Time, about 20 minutes. MACARONI WITH MILK SAUCE— Boil and prepare the macaroni as above; make a sauce with 1 cup milk thickened with a dessertspoon of butter and flour rubbed together, and a little salt-, after it has boiled a few moments drop in the macaroni, and in 5 minutes, dish up and serve. SPAGHETTI — Boil this the same as macaroni, only it does not need to cook quite as long, and drain and pour on cold water the same. Out it or not as you prefer. It can be treated otherwise much the same as macaroni. Vermicelli is treated the same as spaghetti. 234 VEGETABLES Macaboni is a particular form of wheaten flour. It is made by selecting th finest flour, making it into a paste with water, then pressing it through holes o molds in a metal plate, or stamping it to the desired form, then drying or baking it. When properly dressed it is pleasant and wholesome, but not so easy of diges- tion as some other wheaten preparations. It is nutritious, however, and if well cooked deserves au extensive use. Butter and cheese go well with it, as the butter supplies the fat it lacks, and cheese adds the albumenoid element in its casein. VEEMioEiiLii and Spaghetti are prepared in the same way as macaroni, only they are pressed through smaller holts, making them a little smaller round. MUSHROOMS. Never be content with wiping, but always wash mushrooms, thoroughly, and dry with a cloth. They should be cooked soon after being gathered, for as soon as decay begins they are unfit for food* To this cause alone many of the cases of illness caused by them can be attributed. The trimmings are useful for flavoring gravies, soups, ragouts, etc. MUSHROOMS, FRIED.— Peel, cut o& the stalks, and place them in the frying-pan with a little butter; fry gently until they are quite tender; season with pejoper✪ Fried Mushrooms and pour the contents of the frying-pan over them. If desired put them on buttered toast before pouring on the gravy. ESCALLOPED MUSHROOMS.— Take 3 cups chopped mush- rooms and 2 cups cracker crumbs, rolled fine. Put a layer of cracker crumbs into a pudding-dish, then a layer of mushrooms; sprinkle with salt and add bits of butter. Add alternate layers of crackers and mushrooms thus, finishing with crackers. Then pour on 1 cup cream✪ Escalloped Mushrooms, and bake in a moderate oven about 1 hour. MUSHROOM PIE — Cut fresh agarics in small pieces; add pep- per, salt, and place them on small shreds of bacon in the bottom of a pie dish; cover with mashed potatoes, and so add alternate layers, having potato on top. Bake well ^ hour, and brown before a quick ✪ Mushroom Pie

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FRIED MACARONI — Boil the macaroni as above, and grate cheese. Take the cold macaroni, make it into little balls with the cheese, egg and bread-crumb them, and fry in smoking hot fat to a rich brown. MACARONI WITH CHEESE.— Boil i lb. and prepare as above directed; then make a sauce with 1^ cups hot milk, and 1 tablespoon each of butter and flour, and salt to taste. Then in the bottom of the baking^dish put a layer of grated cheese, put on a layer of maca- roni, and cover with the sauce; then other layers of cheese, macaroni and sauce; put fine bread crumbs on top, dot with bits of butter and a little grated cheese, and bake until the top is browned. Time, about 20 minutes. MACARONI WITH MILK SAUCE— Boil and prepare the macaroni as above; make a sauce with 1 cup milk thickened with a dessertspoon of butter and flour rubbed together, and a little salt-, after it has boiled a few moments drop in the macaroni, and in 5 minutes, dish up and serve. SPAGHETTI — Boil this the same as macaroni, only it does not need to cook quite as long, and drain and pour on cold water the same. Out it or not as you prefer. It can be treated otherwise much the same as macaroni. Vermicelli is treated the same as spaghetti. 234 VEGETABLES Macaboni is a particular form of wheaten flour. It is made by selecting th finest flour, making it into a paste with water, then pressing it through holes o molds in a metal plate, or stamping it to the desired form, then drying or baking it. When properly dressed it is pleasant and wholesome, but not so easy of diges- tion as some other wheaten preparations. It is nutritious, however, and if well cooked deserves au extensive use. Butter and cheese go well with it, as the butter supplies the fat it lacks, and cheese adds the albumenoid element in its casein. VEEMioEiiLii and Spaghetti are prepared in the same way as macaroni, only they are pressed through smaller holts, making them a little smaller round. MUSHROOMS. Never be content with wiping, but always wash mushrooms, thoroughly, and dry with a cloth. They should be cooked soon after being gathered, for as soon as decay begins they are unfit for food* To this cause alone many of the cases of illness caused by them can be attributed. The trimmings are useful for flavoring gravies, soups, ragouts, etc. MUSHROOMS, FRIED.— Peel, cut o& the stalks, and place them in the frying-pan with a little butter; fry gently until they are quite tender; season with pejoper and pour the contents of the frying-pan over them. If desired put them on buttered toast before pouring on the gravy. ESCALLOPED MUSHROOMS.— Take 3 cups chopped mush- rooms and 2 cups cracker crumbs, rolled fine. Put a layer of cracker crumbs into a pudding-dish, then a layer of mushrooms; sprinkle with salt and add bits of butter. Add alternate layers of crackers and mushrooms thus, finishing with crackers. Then pour on 1 cup cream, and bake in a moderate oven about 1 hour. MUSHROOM PIE — Cut fresh agarics in small pieces; add pep- per, salt, and place them on small shreds of bacon in the bottom of a pie dish; cover with mashed potatoes, and so add alternate layers, having potato on top. Bake well ^ hour, and brown before a quick

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