The Rural cook book

Dutch Hutspot.— Boil six carrots with six onions (medium size) one hour, or until tender. In another kettle boil six medium-sized potatoes until done. Drain all the water from both, put them together, mash them well, add one teaspoonful of salt, one-half teaspoonful of sugar, onequarter teaspoonful of pepper, one-half cupful of butter and one-half cupful of milk or cream. Beat well and serve hot Macaroni and Cheese. — The macaroni is first put into boiling salted water and cooked tender— a half hour or less — then it is drained, and rinsed with cold water, and cut in convenient pieces. A buttered pudding dish is then filled with alternate layers of the macaroni and chopped or grated cheese, perhaps a cupful of the cheese to a quart of the cooked macaroni. Season with salt and pepper, fill the dish with milk, and cover with bread or cracker crumbs mixed with a little melted butter and bake in a moderate oven for nearly an hour, or till the macaroni absorbs most of the milk. Macaroni, Italian Style, — Four tablespoonfuls of butter, one-half pound of macaroni, an onion, parsley, herbs, tomato catsup and spice. Put in a pan one tablespoonful each of finely-chopped onion, parsley and rosemary; fry in bubbling butter until well browned; add four tablespoonfuls of tomato catsup, some mixed spice, four tablespoonfuls of butter and one quart of boiling water; put in macaroni broken into medium-sized pieces ; frequently shake the pan and stew over a slow fire until the macaroni is tender. Arrange on a hot dish, pouring the sauce over. Sprinkle thickly with grated cheese. Okra, Creole Style. — Wash, trim and cut into slices a quart of young, tender okra; place in a granite saucepan two teaspoonfuls of butter, a medium-sized onion', a medium-sized green pepper, both minced fine; stir over the fire until a golden brown, then add three large tomatoes peeled and cut into pieces, three tablespoonfuls of Spanish or some hot pepper sauce and salt to taste, and the okra. Cover the saucepan and simmer gently for half an hour. Turn out on a hot dish and sprinkle over with a teaspoonful of minced parsley and serve. Jh L,„l,z.:,i.,G00gIC Baked Onions. — Peel and cut in thick slices large white onions. Parboil in plenty of salted water, drain well, arrange in a buttered baking dish, dot with bits of butter and bake until soft and a pale yellow. Sprinkle with salt and pepper and cover with a half-inch layer of grated crumbs thickly dredged with grated cheese. Return to -the oven long enough to melt the cheese. Escalloped Onions. — Slice some onions and cook in salted water until done, drain and put layers of onion and cracker crumbs seasoned with salt, pepper and butter in pudding dish; moisten with milk. Bake 20 to 30 minutes. Baked Split Peas.— Rub a large baking dish with onion. Turn into this a pint of split peas soaked until soft. Chop a large onion very fine and spread over the top of the peas with pepper and salt If you have left over gravy or stock pour it over the mixture. If not, cover with water, spreading over all bacon cut into the thinnest possible slices. Bake in the oven for two hours and add a little boiling water if the peas get too dry.