The Twin-city housewife

Boil macaroni until tender, throw into cold water, and cut into half inch pieces. Put two tablespoons of butter and two of flour into _ & saucepan, blend, add a pint of milk and stir until boiling. Then put in a cup of American cheese chopped or grated. Stir for a moment, season with salt and a dash of cayenne and mix with the macaroni. Turn into a baking dish, cover with bread crumbs and a little cheese and bake in a quick oven until Slightly browned.—Mrs. G. K. Smith. Creamed Macaroni or Spaghetti Break in short pieces, cook in boiling salted water about twenty minutes or until quite tender. Drain, place in dish and over it pour very hot cream sauce. Especially nice for sick people or small children.—Mrs. J. W. Hanes. , THE TWIN-CITY HOUSEWIFE forty-nine Stewed Parsnips Boil in plenty of water one-half dozen medium-sized parsnips. When so they can be pierced with a fork take up, slice them, put in a stew pan with one cup of milk, a tablespoon of butter and pepper to taste. Stew until soft. Thicken with one tablespoon of flour and let boil up. Add two teaspoons of sugar.—Miss Augusta Watkins. Green Peas Shell green peas until you have a quart (half a peck in the shells will generally produce a quart of shelled peas). Put in a stew pan with a thin slice of fat bacon; cover with cold water and cook until tender; thicken with one tablespoon of flour in one-half cup milk; season to taste with salt, pepper and butter. Baked Peppers For six peppers allow one cup of cold cooked meat, one medium sized tomato, one-half teaspoon salt, one tablespoon of melted buiter and one-fourth cup of uncooked rice. Chop the meat fine before measuring; cut the tomato into dice, draining well; mix all together and nearly fill the peppers with the mixture; stand them in a baking pan. Put in the pan one slice onion, one tablespoon of butter, the juice from draining the tomatoes, and enough water to reach to half the. height of the peppers. Bake for one hour in a slow oven, basting the peppers every fifteen minutes. Lift the peppers from the pan to the serving dish, thicken the juice in the bottom, pour it over the peppers to serve. —Miss Hlla Hinshaw. Peppers Stuffed With Beefsteak Remove the seed from large sweet peppers. Grind steak fine and fill peppers with first a layer of the meat then a layer of bread crumbs and tomatoes, the latter on top, seasoning with salt, pepper, and butter. Bake in a hot oven until done.—Mrs. G. W. Coan. Broiled Potatoes Peel six medium sized cooked potatoes, cut in halves and lay on a dish and season with a pinch of salt. Pour two tablespoons of melted butter over them and roll them well in it. Arrange on a broiler and broil over a moderate fire for thee minutes on each side. Place in a hot dish on a folded napkin and serve.—Mrs. Mary Hooker. : Delmonico Potatoes Hash four medium sized cold boiled potatoes; put in a saucepan; add half a tablespoon of butter and half a cup of cream, a teaspoon of salt and a dash of pepper. Stir with a wooden spoon for five minutes, then turn into baking dish. Sprinkle over it two tablespoons of grated cheese and the same of fresh bread crumbs. Put here and there a bit of butter, in all two tablespoons, and brown ten minutes in a quick oven. Escalloped Potatoes Fill a buttered baking dish with sliced potatoes, seasoning each layer with salt, pepper and butter. Pour over it a cup of milk and bake. Just before taking from oven, cover top with grated cheese. Potatoes a la Duchesse Boil and mash four medium sized potatoes, add a quarter of a cup of cream, a tablespoon of butter, a teaspoon of salt, and a dash of pepper. Turn into a pastry bag and press into fancy shapes and place on greased paper in a baking pan. Brush with beaten egg and brown quickly. Left lightly and serve on a heated dish. Potato Balls