Cold sweet-breads are excellent served with this cream Mayonnaise.
MACARONI À L’ALBI
Break a dozen stems of large macaroni into pieces four inches long, and stew carefully, till tender, in consommé or white soup stock.
Place in a dish layers of the macaroni sprinkled with salt, pepper, and of Gruyère cheese grated fine. Cover the top with a thick layer of grated cheese, on that a layer of fine bread-crumbs, and on that bits of butter cut fine. Bake just long enough to brown the top thoroughly.
CORN PUDDING
Scrape with a knife two dozen ears of green corn, cutting each row through the middle. Add one pint of milk, half a pound of butter, three eggs, the whites and yolks beaten separately, a little salt, and white pepper. Stir the yolks into the milk and corn, pour into a baking-dish, stir in the whites, and bake an hour and a half.
THIN INDIAN BREAD
VERMONT
Mix together two cupfuls of meal, a tablespoonful of lard, and a teaspoonful of salt; scald with boiling water. Thin it with a large cupful of cold milk and two well-beaten eggs. Spread thin on a large buttered pan, and bake till brown in an oven only moderately hot.