When roasting an upper round of beef stick into it six cloves, a clove of garlic, and a few lardoons of pork. Sprinkle it well with salt and pepper. After the beef is roasted, turn the juice from the pan over the macaroni and cheese.
POLENTA
(MRS. MASPERO.)
Make a cornmeal mush; boil it for a long time, until it is firm and hard. Cut it in slices or leave it in one piece. Pour over it sauce No. 1 given above.
RISSOTTO
(MRS. MASPERO.)
Boil rice until tender, but not soft. The Italian rice must be used, as it does not get soft like the Carolina rice; when the rice is done, drain off the water and steam it dry; then add, while the rice is still on the fire, some mixed grated Parmesan and Swiss cheese. Turn them together lightly until the cheese has softened, then put it into the hot serving-dish, and cover with sauce No. 1 given above.
CEREALS
OATMEAL PORRIDGE
Oatmeal is ground in different grades of coarseness, and some brands are partly cooked before they are put up for sale; therefore the time for cooking varies, and it is better to observe the directions given on the packages. Oatmeal requires to be cooked until very soft, but should not be mushy. The ordinary rule is to put a cupful of meal into a quart of salted boiling water (a teaspoonful of salt), and let it cook in double boiler the required time. It is well to keep the pan covered until the oatmeal is cooked, then remove the cover and let the moisture evaporate until the oatmeal is of the right consistency. It should be moist enough to drop but not run from the spoon. It should be lightly stirred occasionally to prevent its sticking to the pan, but carefully so as not to break the grains.