Macaroni

1 pound macaroni; 1/4 pound butter; 1/4 pound grated cheese. Boil the macaroni till tender, and then put in a deep dish and spread over it pieces of butter and scatter the grated cheese. Put in another layer of macaroni and so on. Put bits of butter on top with salt and pepper and bake well.

Italian Spaghetti

(Celia Hopkins Arnold.)

Try out 1/2 cup of small cubes of salt pork; add 1/2 can of Italian tomato sauce, and the thick part of 1 can of tomatoes; 1 cup of boiling water. Allow to boil down on back of stove 1/2 an hour, any time while boiling add 1 tablespoon of chopped parsley; 1/2 teaspoon red pepper and salt. Chopped red or green peppers may be added.

Pour over spaghetti, which has been boiled tender and springle with grated Parmesan cheese.

Carrot Timbals

(Mrs. J. G. Mott.)

Boil carefully in nnsalted water, 3 fair sized carrots; when tender grate the carrots and add to them 1/2 a cup full of cream; 4 eggs beaten until light; 1 teaspoon of salt, and a dash of pepper. Fill small cups, stand in a pan of boiling water and bake in a moderate oven for 30 minutes.

Fried Apples

(Mrs. Henry Carver.)

Take out core, fill halves with bacon, which has been sliced thin and rolled; fold on piece of bacon, lay in bottom of ramkin, put apple on this and bake. Put ramkins in pan with water in bottom to keep from drying - Greenings are best.

Murphy Potatoes

(Used By Edna Sampsell.)

Fry small cubes of raw potatoes with a little onion and butter; when done before taking from the fire, add chopped green pepper.

Potato Croquettes

Chop 1 cup pecans or walnuts; add 1 pint mashed potatoes; then the yokes of 2 eggs, slightly beaten; 1 teaspoon salt; 1 teaspoon onion juice; 1 tablespoon chopped parsley; 1 tablespoon pepper; 1/4 nutmeg grated. Mix these well together and mold into cylinder shaped croquettes; beat the whites of eggs, with 2 tablespoons water, till well mixed. Roll croquettes in this and fry in hot fat. Serve with well seasoned peas.

Stuffed Potatoes

Take large potatoes, bake until soft; cut a round piece off the top of each; scrape out the inside very carefully so as not to break the skin, and set aside the empty cases; mash the inside very smoothly, working into it while hot some butter and cream, about a teaspoon of each for every potato; season with salt and pepper, with a good pinch of cheese grated for each; work it very soft with cream and put into saucepan to heat, stirring hard to prevent burning, when scalding hot, stir in 1 well-beaten egg for six large potatoes; boil up once; fill the skins with the mixture and return them to the oven for 3 minutes; arrange in a pretty napkin with caps uppermost; cover with a fold of napkin; stand them up in something while heating.

Tukkish Pillan

(Florence M. Schauffler.)

1 pint rice, mashed 3 times; 1 pint soup stock; 1 pint water; 1/2 pint tomato juice; 1/4 lb. butter. Bring liquids to boiling point; add seasoning and butter; when butter is melted add rice; allow to cook rapidly for 20 minutes covered; then more slowly for 25 more uncovered. It is best cooked in a heavy iron spider. Should never be stirred but lifted from the bottom with a large cooling fork if inclined to stick. "When done should be dry and separate with liquid cooked out. Serve with meats having rich brown gravy.

Spaghetti And Cheese

(Mrs. Kate Floyd.)

1 five cent package spaghetti, broken in small pieces; throw into boiling water that has been salted, and boil constantly for 30 minutes; drain and bleach in cold water; make a cream of one large tablespoon of butter melted, and one of flour, blended with the butter; pour into this a cup of sweet milk and stir until it comes to a boil; butter a baking dish; put in a layer of the cream, then a layer of the spaghetti, and then a thick layer of grated cheese. Repeat this and bake.

Tomato Stuffed With Rice Forcemeat

(Used By Edna Sampsell.)

Scoop out centers of 6 tomatoes; season with salt and pepper; cook for 10 minutes; 6 tablespoons of rice; drain; 1 green pepper chopped fine; 1 onion chopped fine; 1 1/2 ounces of butter; cook for 5 minutes; add 6 chopped mushrooms; 3 tablespoons of the tomato, which has been scooped out; 1 tablespoon of salt; 1/4 tablespoon of pepper; add rice; cook 6 minutes. Fill the tomatoes with the forcemeat - put on top a lump of butter and bake for 20 minutes. Delicious.