Macaroni with Tomato Sauce.
Break half a pound of macaroni into inch lengths. Cover with salted boiling water, and cook twenty minutes, or until tender. Have ready a sauce prepared as follows: open a can of tomatoes; take out half the contents and cut up very small. Add, with pepper and salt, and a little minced onion, to the half cup of broth reserved for this purpose, and stew together twenty minutes. Put the macaroni into a deep dish, stir well into it a large tablespoonful of butter. Add to the sauce two great spoonfuls grated cheese; boil once and strain over the macaroni, loosening the latter with a fork that the sauce may penetrate. Serve hot.
Potato Chips.
Peel and slice, round, some fine potatoes. Lay in cold water for one hour. Dry by laying them upon a dry towel and pressing with another. Fry in salted lard, quickly, to a delicate brown. Take out as soon as they are done; shake briskly in a hot colander to free them from fat, and send to table in a deep dish—uncovered—lined with a napkin.
Apple Cake.
- 2 cups of powdered sugar.
- 3 even cups of prepared flour.
- ½ cup of corn-starch, wet up with a little milk.
- ½ cup of butter, rubbed to a cream with the sugar.
- ½ cup of sweet milk.
- The whites of 6 eggs whipped stiff.
Add the milk to the creamed butter and sugar; then the corn-starch, lastly the flour and whites alternately. Bake in greased jelly-cake tins.
Filling.
- 3 tart pippins, grated.
- 1 beaten egg.
- 1 cup of sugar.
- Juice and grated peel of one lemon.
Beat sugar, egg, and lemon together. Grate the apples into this mixture. Put into a farina-kettle and stir until it boils. Cool before putting between the cakes.