| 1 tsp. butter |
| 1 or more tbsp. hot milk |
| ¼ tsp. salt |
Beat all together until light and creamy. Re-heat, and pile lightly, without smoothing, in a hot dish.
Baked Potatoes
Use potatoes of medium size.
Scrub thoroughly in water with a brush. Place in a pan in a hot oven. Bake from 45 to 60 minutes. When done, roll in a clean napkin and twist until the skin is broken. Serve immediately. (If no oven is available, place a wire rack on the top of the stove. Put the potatoes on this rack and cover them with a large pan. When half cooked, turn.)
Macaroni and Cheese
| 3 c. macaroni (2 pieces) | 3 qt. boiling water | |
| 3 tsp. salt | 6 c. white sauce (medium) |
Cook the macaroni in boiling salted water until tender. Drain, pour cold water over it, and drain it once more. Put the macaroni into a baking dish, sprinkling a layer of grated cheese upon each layer of macaroni. Pour in the sauce and sprinkle the top with cheese. Cook until the sauce bubbles up through the cheese and the top is brown. To give variety, finely-minced ham, boiled codfish, or any cold meat may be used instead of the cheese. (Will serve ten.)
Cornstarch Pudding
1 qt. milk | ½ tsp. salt | |
¾ c. cornstarch | ¾ c. sugar | |
| Vanilla | ||
Scald the milk in a double boiler. Mix the sugar, cornstarch, and salt together. Gradually add to the hot milk and stir constantly until it thickens. Cover, cook for 30 minutes, add vanilla, and pour into cold, wet moulds. When set, turn out, and serve with milk and sugar. (Will serve nine.)