The Worcester domestic science school's one year course laboratory cook book

pieces. Cook, according to directions, thirty minutes, add the dates, and serve with cream. Chopped figs can be used, and fruits of firm texture. OATMEAL MUSH WITH APPLES. Core apples, leaving large cavities; pare and cook until soft in syrup made of boiling sugar and water together. Fill cavities with oatmeal mush; serve with sugar and cream. BOILED RICE. 1 cup rice 2 qts. boiling water 1 tsp. salt Pick over rice, and wash thoroughly; add slowly to boiling salted water so as not to check boiling of water. Boil thirty minutes, or until soft, which may be determined by testing kernels. Old rice absorbs more moisture than new rice, and takes longer for cooking. Drain in coarse strainer, and pour over one quart hot water; return to kettle, cover, and place on back of range, to dry off, when kernels are distinct. When stirring rice always use a fork to avoid breaking kernels. RICE WITH PARSLEY OR CHIVES. y2 cup rice 2 T. butter 1 T. chopped parsley or chives Cook rice till tender in boiling salted water. Add butter and chive. Mix with fork. Serve as vegetable. TURKISH RICE OR PILAU. 1 cup rice 3 cups stock and strained tomato Cook rapidly 10 minutes. Place in double boiler and cook till rice is tender. MACARONI. Macaroni, spaghetti and vermicelli are forms of Italian pastes made from the glutinous flour of hard wheat. How to Know Good Macaroni. 1. Yellowish in color. ■ 2. Rough in texture. 3. Breaks clean without splitting. 4. Swells in boiling to double its bulk. 5. Does not become pasty. 6. Does not lose its tubular shape. Preparation. Similar to cereal preparation. 1. Cooked in large quantity of boiling water 20 to 40 minutes, 2. Drained. 3. Cold water poured through it to keep tubes from sticking together. 4. Cut in rings for soup or in short sections for croquettes or to serve in a sauce. Macaroni is bought in pound packages; 14 of a pound will measure about 1 quart when cooked. MACARONI WITH CHEESE. 1 pint boiled macaroni salt and pepper 1 C. thin white sauce % C. chopped cheese BUTTERED CRUMBS. Put macaroni and cheese in layers in a buttered baking dish,, moisten with sauce, coyer with crumbs and bake until brown. Cheese may be omitted. 1 oz. or 14 CUP equals 14 CUP white sauce. MACARONI WITH OYSTERS. Add 1 C. oysters highly seasoned with salt and pepper; to 1 pint boiled macaroni. Moisten with 1 C. cream or white sauce, coyer with crumbs and bake. Individual cup: y± cup macaroni, 14 cup oysters. MACARONI WITH TOMATO. 1 t. chopped onion iy2 C. strained tomato 1 T. butter 1/2 t. salt 1 T. flour 1 pint boiled macaroni Fry onion in butter until slightly colored, add flour; when well mixed, add gradually the tomato and salt; making sauce. Stir in macaroni and re-heat in a double boiler or in the oven. Spaghetti and Vermicelli may be cooked in any way in which macaroni is cooked, but is usually served with tomato sauce. It is cooked in long strips rather than in broken pieces. To accomplish this, hold quantity to be cooked in the hands and dip ends in boiling water; as spaghetti softens, ii will bend and may be cooked under the water. 1 , spaghetti 1-3 C. tomato Rinse mold in cold water. MACARONI MOLD.