Kirmess cook book

Peel and cut enough new carrots in one-sixth of an inch slices. Put them in a saucepan with one-half pint of water, a little salt, tablespoonful sugar, and one ounce of butter. Cover and cook about one-half hour, tossing occasionally. Add a liaison of three egg yolks — the liaison including twice as much cold water as you have liquid yolks when beaten — and one-lialf cup cream, one ounce of butter, and chopped parsley. Mix carefully by tossing in the saucepan. Serve at once. MACARONI (ITALIAN STYLE). Mrs, Wm. Mattocks, One and a half pounds macaroni, one can tomatoes (strained), one onion, two heaping tablespoonfuls of butter, one-half cup dry mushrooms, one-half cup grated parmesan cheese. First wash well and soak the diy mushrooms in luke-warm water for half an hour. Dissolve the butter in a saucepan and in it put the onion, which has been chopped very fine. When the onion is a golden brown, put the mushrooms in the saucepan, being sure to squeeze out all the water first. Pry the butter, onion and mushrooms together for a minute or two, and then pour in the tomatoes, which have been strained, pepper and salt to taste. Allow this to simmer for about one and a half hours, or longer, if tomatoes are very watery. Place a large pot full of cold water on the fire to boil; salt this a little more than for soup; when the water is boiling put in the macaroni, and let them boil slowly, continually, until done; do not allow them to become too soft, or they will be mushy. When done, pour the macaroni in a colander and let the water drip off, then put a layer of them on a platter and pour some of the gravy over them and then sprinkle a little cheese on them, then another layer of macaroni, gravy, and cheese, and so on until all are on the platter. MACARONI AND TOMATOES (VBRY NICE). Marion Harland. Break half a pound of pipe macaroni into inch-lengths, and boil in salted Water until tender. Drain, and put a layer of the macaroni in the bottom of a greased pudding dish, sprinkle with pepper, salt, onion juice and grated cheese, and cover all with a layer of stewed and strained tomatoes that have been previously seasoned to taste. On these goes another layer of macaroni, and so on until the dish is full. The topmost layer must be of tomatoes, sprinkled with crumbs and goodsized bits of butter. Set in a hot oven, covered, for twenty minutes, and then bake, uncovered, until the crumbs are well browned. MACARONI RISSOLES. Marion Harland. Have ready a cupful of cold, boiled macaroni, cut up small. Make a white sauce by cooking together a tablespoonful of butter and two of flour and stirring into them a cupful of hot milk. Stir until thick, add a large tablespoonful of grated cheese, and, gradually, the whipped yolks of four eggs, beating all the time. Work the macaroni into the sauce and set aside until the mixture is very cold. With floured hands form into small balls, not quite as large in circumference as a silver dollar, roll in beaten egg, then in fine cracker crumbs, and set in the ice-box for two hours. Fry in deep, boiling fat. Serve with tomato sauce. SPAGHETTI WITH SWISS CHEESE.