The new practical housekeeping

Cheese with Macaroni, — Put a pint milk and two pints water into a saucepan with sufficient salt to flavor it ; place it on the fire and when it boils quickly drop in a half pound pipe macaroni. Keep the water boiling until it is quite tender (an hour or more), drain the macaroni and put it into a deep disn. Have ready six ounces grated cheese, either Parmesan or Cheshire, sprinkle it amongst the macaroni and some of the butter cut into small pieces, reserving some of the cheese for the top layer. Season with a little pepper, and cover the top layer of cheese with some very fine bread* crumbs. Warm, without oiling, the remainder of one-fourth pound butter, and pour it gently over the ^^^ bread-crumbs. Place the dish before a bright fire to brown the crumbs ; turn ^^^'^ ^^^^^^ it once or twice that it may be equally colored, and serve very hot. The top of the macaroni may be browned with a salamander, which is even better than placing it before the fire, as the process is more expeditious ; but it should never be browned in the oven, as the butter would oil and so impart a , very disagreeable flavor to the dish. In boiling the macaroni, let it be perfectly tender but firm, no part beginning to melt, and the form entirely preserved. It may be boiled in plain water, with a little salt, instead of using milk,' but should then have a small piece of butter mixed with it. Sufficient for six or seven persons. Cottage Cheese. — Set a gallon or more of clabbered milk on the stove hearth, or Back of stove, or in the oven after cooking a meal, leaving the door open ; turn it around frequently, and cut the cura into squares with a knife, stirring gently now and then till about as warm as the finger will bear, and the whey shows all around the curd ; pour all into a coarse bag and hang to drain in a cool place for three or four hours, or overnight if made in the evening. When wanted, turn from the bag, chop rather coarse with a knife and dress with salt, pepper and sweet cream. Some mash and rub thoroughly with the cream ; others dress with sugar, cream and a little nutmeg, omitting the salt and pepper. Another way is to chop fine, add salt to taste, work in a very little cream or butter, and mold into round balls. If wanted to serve immediately, drain the curd through a colander, pressing out all the whey possible with the back of a spoon, dress as above as soon as cold and send to table, cutting the top oi cheese in little squares. Cream Cheese.-^Take three pints thick cream and put it into a clean wet cloth, adding a teaspoon salt after the cream is sour ; tie it up and hang it in a cool place for seven or eight days ; take it from the cloth and put it in another and then into a mold with a weight upon it for two or three days longer. Turn it twice a day, when it will be fit to use Sour cream majr be made into cheese same way. If wanted to ripen quickly, cover with