Miss Parloa's kitchen companion

If the dish is to be served to six or eight persons, use a quarter of a pound of spaghetti, the yolks of two eggs, half a pint of milk, three table-spoonfuls of butter, half a cupful of soft mild cheese, broken into bits, a level teaspoonful of salt, one-eighth of a teaspoonful of cayenne, and one-third of a teaspoonful of white pepper. After breaking the spaghetti into pieces about three inches long, wash it quickly in cold water. Put it into a saucepan with two quarts of boiling water, and boil it gently for half an hour with the cover off the saucepan. At the end of that time pour off the water and sprinkle two-thirds of the salt over the spaghetti. Next put the spaghetti into an escalop-dish, and after pouring some sauce over it, bake it for five minutes in a hot oven. Serve immediately. To make the sauce which is to be poured over the spaghetti, put the milk and cheese on the stove in a double-boiler ; beat the yolks of the eggs well, and add the seasoning to them ; pour about half of the hot mixture from the double-boiler upon the eggs, and after blending thoroughly, stir into the liquid in the double-boiler ; add the butter, and cook for one minute, stirring all the while. This dish is a nice one for luncheon or dinner. If a strong flavor of cheese be desired, use a cupful of that article instead of half a cupful. * Noodles. Prepare the noodles the same as for noodle soup. After they have been drained, put them into a stew-pan with one table-spoonful of butter, one teaspoonful of salt, one -fourth of a teaspoonful of pepper, and a scant half-pint of hot milk. Cook for ten minutes, and serve as a vegetable. If there be a plentiful supply of soup stock on hand, use two quarts of it — instead of some water — for boiling the noodles, and cook them for half an hour. In this case add a table-spoonful of butter to them, aiid serve without any other seasoning. The stock may be used the next day for a cream soup. * Boiled Rice. Wash one cupful of rice in three waters. In the first water rub the rice well between the hands. Now pour off this water, and simply rinse the rice in the other two waters. Cover with clean water, and let it soak for one or two hours. Have three quarts of boiling water in a large stew-pan. Turn the rice into it, and cook from fifteen to twenty-five minutes. The time will depend upon the kind of rice used ; but if it be good Southern rice, and not more than a year old, it will cook in fifteen minutes. When it has been cooking for ten minutes, add a geueroui table-spoonful of salt. At the end of fifteen minutes press a few grains o rice between the fingers, and if they be found soft, it ia an indication that the rice is cooked sufficiently. Turn it, with the water, into a colander, and drain well. Be very particular to drain it the moment it is done. Never put a cover on the stew-pan, and never stir the rice. If these directions be followed carefully, every grain of rice will be separate, and all will be perfectly tender. * Boiled Rice, Southern Style.