MACARONI.
531. A quarter of a pound of macaroni,
One tea spoonful of butter,
One gill of milk or cream,
One table spoonful of grated cheese.
Boil the macaroni in water that has been salted in the proportion of a tea spoonful of salt to a quart of water. When it is tender take it out of the water and place it on a sieve, or in a colander, to drain. Boil a gill of milk or cream, and add to it a tea spoonful of butter rolled in flour, let it boil half a minute. Put your macaroni, after it is well drained, into a stew-pan, pour this boiled cream over it, and add to it the grated cheese. Let it get very hot, but do not let it boil, and serve it.
[INDIAN MUSH.]
532. Two quarts of water,
Two tea spoonsful of salt,
As much Indian meal as will make a thick batter.
Have a pot with two quarts of boiling water, add the salt as above, and stir in very gradually as much Indian meal as will form a thick batter. Let it boil half an hour, and beat it hard all the time it is cooking, which will make it light when done.
This is generally eaten with new milk, or sometimes with molasses and butter.