The new Annie Dennis cook book

Break macaroni into inch lengths. Boil it fast in salted water for fifteen minutes. Butter a baking dish and arrange the macaroni in it in layers, dotting each layer with bits of butter and sprinkling it with pepper and a trifle of ground mustard. Over each layer sprinkle a tablespoonful of cheese. Pour a cup of milk over the whole, and bake twenty minutes in a hot oven. To Prepare Macaroni For one box of macaroni use one cupful of chipped fat ham. Place this in a frying pan with one green bell pepper and one onion, chopped fine. Let cook until the ham begins to brown. Then add one can of tomatoes, mashed fine. Break the macaroni in short pieces. Drain and pour the sauce on. Sprinkle grated cheese on the top and then bake. Croquettes of Macaroni Boil one-fourth pound of macaroni in salted water until very tender. Drain and toss in a sauce-pan with one heaped tablespoonful of butter, one-half ounce of Parmesan cheese, one-fourth ounce cooked tongue cut in fine dice. Spread on a well'buttered platter, about one inch thick, cover with a buttered paper, press it well down and set away to cool. Divide with the back of a knife into six parts, roll each one in grated cheese, then in beaten egg and in crumbs. Fry in very hot fat until well browned. Drain and serve on a folded napkin. Macaroni with Milk Break into pieces an inch long, a quarter of a pound of macaroni and boil in a quart of salted water ten minutes or until soft. Throw the macaroni into a colander, pour cold water over it and drain thoroughly. Then return it to the saucepan, pour over it a cupful of sweet milk or clear soup and place it on the fire ; let it simmer until the liquid has been absorbed, being careful that the macaroni does not burn. Now add a saltspoonful of salt, one of pepper, and two tablespoonfuls of grated cheese. Have ready a tablespoonful and a half of melted butter, pour over the macaroni after it has been placed in the serving dish. The cheese may be omitted if undesirable ; and in this case a little more seasoning will generally be required. A cupful of tomato sauce, prepared by highly seasoning fresh stewed tomatoes, may be poured over hot macaroni and is much liked. Baked Spaghetti Au Gratin One-half package of spaghetti, break in inch lengths, boil in salt water 20 minutes. Put in a baking dish, alternate with one-half can of tomatoes. Sprinkle with bread crumbs on top and brown. CORN CORN Com Fritters, No. 1 Make a batter of one cup of sweet milk, one cup of flour, a heaping teaspoonful of baking powder and a pinch of salt and one egg. To this add one cup of finely cut green corn, or one cup of canned corn. Drop in boiling lard or cooking oil and let brown. Corn Fritters, No. 2 Have two eggs well beaten; stir into them half a teacupful of bread or cracker crumbs, then one of boiled corn ; mix thoroughly ; make into small cakes and fry in boiling lard, a few at a time. As they are cooked place in a colander, or on brown paper, to drain. Corn Pudding Turn out a can of corn and let stand ten minutes. Beat two or three eggs two minutes, stir in the corn, then a teacupful of sweet milk and a teaspoonful of butter. Season to taste with salt and white pepper, turn into baking dish and bake half an hour. Green Corn Cakes