Boil till tender before taking it up, drain off the water and add one large spoonful butter, one-half pint milk, a quantity of grated cheese; one teaspoonful mustard; two teaspoonfuls black pepper, one pint skinned tomatoes, salt to the taste; one egg, beaten up, is a great improvement.
Butter a deep dish and bake the macaroni a light brown. Have it served with a small bowl of grated cheese, of the best quality, so that each one may add what they like.—Mrs. M. C.
Macaroni.
Parboil enough macaroni to make a dish; lay alternate layers of macaroni, and grated cheese. Season with salt, pepper, and butter; add three eggs, well beaten, and enough milk to fill a dish. Sprinkle bread crumbs over top and bake.—Mrs. R. A.
Macaroni.
To one and one-half pound macaroni, add one pound beef, chopped fine. Make a stew of the beef with one quart water, one clove of garlic, catsup, tomato, or walnut, to suit the taste, one dessertspoonful currant jelly, salt and pepper.
Boil the macaroni; put in a pan a layer of macaroni and a layer of cheese, with plenty of butter, using quarter of a pound of butter for the dish.
Then pour the stew over the top, and bake fifteen minutes.—Miss M. B. B.
To Boil Hominy.
Take two quarts of hominy, wash through several waters until the water is clear; put it on to boil in a pot half full of water, with a plate turned down in the bottom of the pot to prevent its burning. Boil for six hours—do not stir it; when done, take off the vessel and set it aside in a cool place. When it is ready to fry, put a little lard in the pan, let it get hot, and mash in the hominy; then add a little salt. Put it in the pan and press down; let it fry till brown, turning it upside down on the dish.—Mrs. P. W.