MISS H. BARCLAY.
Boil quarter of a pound of macaroni in water, for half an hour, cool and chop. Make a sauce of one tablespoonful butter, one dessertspoon of flour, half pint milk, one teaspoonful of mustard. Boil one minute; mix all together with three ounces of grated cheese. Put in a shallow dish sprinkling top with cheese. Bake a golden brown and garnish with toast.
MACARONI.
MRS. THOM.
One half pound macaroni, one half pound cheese, one quarter pound of butter, pint of milk, mustard and cayenne. Boil macaroni in salt and water until tender, drain and lay in dish. Put pint of milk on fire, just before boiling, add one tablespoon flour, rubbed smooth in a little cold milk, butter, nearly all the cheese grated, mustard and cayenne. Boil until thick as custard, then pour over macaroni, sprinkle remainder of cheese on top with some small pieces of butter; if used immediately bake twenty minutes, if allowed to get cold one half hour.
CREAM-BAKED ONIONS.
MRS. J. S. THOM.
Pare as many good-sized onions as required and cover with boiling water, boil for ten minutes, then drain. Cover again with boiling water to which add one half teaspoon of salt, and cook till tender. Drain carefully and put the onions in a baking dish, place on each a teaspoon of butter, add pepper and salt to taste, then fill the dish half full of milk and cover with a layer of fine bread-crumbs. Bake till a delicate brown.
CORN OYSTERS.
MRS. FRANK GLASS.