The standard book of recipes and housewife's guide, comprising as complete cook book

Macaroni With Cheese. — Take twelve sticks of macaroni broken into one inch lengths, and cook in three pints of boiling salted water twenty minutes ; turn into a colander and pour over it cold water ; drain , make a sauce of one tablespoonful each of butter and flour, and one and one-half cups of hot milk ; salt and pepper to taste; put a layer of grated cheese in the bottom of baking dish, then a layer of sauce, then macaroni, and sauce, cover this with fine breadcrumbs ; bake until brown. Sauces and Salads. Drawn Butter. — Take one and one-half teaspoonfuls flour, make of it a thin paste with cold water, and stir it into a teacupful of hot water. Bring to a boil, and add by degrees two ounces of butter, stirring till well mixed. Boil one minute. Tomato Sauce. — Heat one tablespoonful of butter ; cook in it a teaspoonful chopped onion until golden brown ; stir in one tablespoonful flour, and cook till smooth. Add one-half cup water or stock gradually, pour in one cup of strained tomato, add salt and pepper, boil five minutes, and strain. Serve with boiled macaroni, or boiled or baked meat. White Sauce. — Take two tablespoonfuls each butter and flour. Melt the butter in a saucepan. Stir in the flour and work in the butter until smooth. Cook it, stirring until the flour swells and is smooth. Add one cup scalded milk gradually, and boil, stirring constantly until the mixture thickens. Stir in a seasoning of salt and pepper and serve hot. UvSe one tablespoonful flour when making the sauce for macaroni. A brown sauce may be made by browning the butter before the flour is added. Macaroni Served With White Sauce. — Break macaroni into pieces one or two inches long, and cook in boiling salted water until tender. It will require from thirty minutes to one hour. Drain off the boiling water and pour cold water over the macaroni. Stir the macaroni into the white sauce and heat it. One cup of macaroni is the proportion for the quantity of white sauce in the above recipe. Two tablespoonfuls grated cheese stirred into the white sauce improves it. Vegetables Served With White Sauce, — Asparagus, tied in bunches and cooked in boiling salted water, carrots, turnips, parsnips and potatoes, boiled and cut in slices or cubes, may be served with white sauce. Bread, Biscuit and Pastry. Bread is one of the most important articles of diet. It is made of flour, salt, water, and yeast. The flour best adapted for bread-making is that from wheat, because it will produce the most appetizing and nutritious loaf at the least cost. The quality of wheat bread depends to a great extent upon the kind of flour used, whether whole- wheat, Graham, or bread flour (as the ordinary flour is called) . The so-called bread flour is made by grinding the wheat, screening out the bran, and sifting the flour through linen or bolting cloth several times, thus making a fine white flour composed chiefly of starch and gluten. The whole- wheat flour differs from this in that the whole grain is ground fine, thus obtaining more gluten and some mineral matter, both of which lie close to the bran. Graham flour is made from the whole grain ground coarse. Both the whole-wheat flour and the Graham are dark in color and make dark bread. Pastry flour contains a very small amount of gluten, and is used for pies and cakes.