The new Kentucky home cook book

Break half a pound of macaroni into short sticks without washing, throw into salted boiling water, cook for ten or fifteen minutes, shake the saucepan well to prevent sticking. When done, place in a colander and drain off all the water. Melt a lump of butter the size of a hen's egg, and have ready a quarter of a pound of grated cheese. Place some of the macaroni in the bottom of a pudding-dish, sprinkle some of the cheese over it, then melted butter, salt, and pepper. Continue in alternate layers until the dish is filled. Put the butter and cheese on top, fill the pan with milk, and set it in the oven to bake. CRACKERS WITH CHEESE. Soak crackers in boiling water, butter them, and spread with a little mixed mustard, plenty of grated cheese, salt, and pepper. Put into a small pudding-dish until it is filled. Bake in a hot oven for ten minutes. Mrs. A. A. Mannen. ' RICE WITH CHEESE. To one pint of cold boiled rice use one-quarter of a pound of grated or sliced cheese, butter the size of a small hen's egg, one tea-spoonful of salt, one-half tea-spoonful of pepper. Put into a pudding-dish in layers, having some of the cheese, melted butter, salt, and pepper on top. Serve very hot. HOMINY AND CHEESE. To be prepared the same as the above. It is excellent. (186) The New Kentucky Home Cook Book. RAMEQUINS A LA UDE. Take four ounces of highly flavored cheese grated, two ounces of butter, two ounces of bread, a scant gill of milk, one-third of a tea-spoonful of mustard, one-third of a teaspoonful of salt, a pinch of Cayenne pepper, yelks of two eggs, whites of three. Crumb the bread, boil it soft in the milk, add the butter, mustard, salt, pepper, cheese, and the yelks. Beat thoroughly, then stir in the well-beaten whites, pour into little paper cases or well-heated egg-cups. Bake for five or six minutes, and serve immediately, or they will fall. Mrs. A. A. Mannen. CHEESE CAKE. Take one cupful of grated cheese, one cupful of rolled crackers, two cupfuls of new milk. Let the milk come to a boiling, stir in the cheese and crackers. When cool enough not to cook the egg, stir in one egg, put into the oven to brown. Serve hot. Or, it may be sliced when cold, ai d toasted. Mrs. George T. Hunter. CHEESE FONDU. Soak one tea-cupful of fine bread crumbs in two tea-cupfuls of new milk, stir into this three eggs well beaten, one small table-spoonful of melted butter, one-half tea-spoonful (even) of salt, and one-quarter of a tea-spoonful of pepper, Before using the milk, dissolve a pinch of soda in a little hot water and stir into it. Add to the mixture lastly half a pound of grated cheese. Butter a baking-dish and pour the fondu into it, strew the top with bread crumbs, bake in a quick oven to a delicate brown. Serve at once, in the same dish. Delicious. CHEESE SANDWICH Take one-quarter of a pound of good cheese grated, yelks of three hard-boiled eggs, rub the yelks to a smooth paste with one table-spoonful of melted butter, season with sali 188 The New Kentucky Home Cook Book, and pepper, stir in the cheese. Spread on slices of bread and butter. Mrs. Charles E. Tabs. CHEESE SANDWICH.