Household cookery and laundry work

Break up a quarter of a pound of macaroni into short lengths, and put it in a sauce-pan with enough boiling water, slightly salted, to cover it well, and let it boil slowly for 20 minutes ; then drain it and put it on again with the milk to boil till it is tender, but not broken. It will require 20 minutes or half an hour. Have the cheese grated (it should be old and rather strong), and mix half of it with the macaroni, a little salt, cayenne pepper, and the mustard ; then turn it out on a flat dish, and sprinkle over it the bread and the remainder of the cheese, and place on the top the butter broken in little bits. Place it before the fire to brown on the top, and serve hot. RICE AND CHEESE. J lb. Common Rice. 1 oz. Butter. 2 oz. Cheese. 1 pint Skim Milk. Mustard. Pepper and Salt. Wash the rice well, and put it on with plenty of cold water to boil, when the water must be poured off and replaced with the milk, in which allow it to boil till it is cooked enough, but not too pulpy. It should boil very slowly. Grate 2 oz. of cheese, and add half of it to the rice, along with a pinch of salt, a little pepper, and half a teaspoonful of made mustard ; turn it out on a pudding dish, and sprinkle the remainder of the cheese on the top ; then place on it half an ounce of butter in little bits, and brown before the fire. This is an excellent way of using rinds of cheese, or hard pieces which it is difficult otherwise to use, as the hard part near the rind grates best, besides it is a most nutritious and savoury dish. Mix in a small basin the flour, salt, pepper, mustard, and grated cheese. Melt the butter, and mix it with a teacupful of warm water and the yolk of the egg ; beat all up and stir it gradually in among the flour, etc. Beat up the white of the egg stiffly, and stir it in last of all. Drop the mixture in dessert-spoonfuls among hot fat, and fry it like other fritters till it is a nice brown. They must be turned in the pan to brown both sides. CHEESE FRITTERS J lb. Flour, i lb. Cheese. 1 teacupful Water. £ teaspoonful Mustard. Pepper and Salt, l teaspoonful Butter. SAUCES. BROWN SAUCE. 1 teaspoonful Butter or Mustard. Flour. Dripping. 1 Onion. Put into a small pan the teaspoonful of butter or dripping ; let it get quite hot, then slice a small onion, and fry it in the fat till brown. Stir in one teaspoon ful of flour, add a teacupful of gravy or water, and let it boil ; then add half a teaspoonful of made mustard, and a few drops of either vinegar, ketchup, or Harvey sauce ; boil all for one minute. Strain it to keep back the onion. Boil the egg hard, i.e., for ten minutes ; take off the shell, and chop it up. Put into a small sauce-pan the butter and flour, and mix over the fire ; then pour in a breakfast-cupful of milk, and stir till it boils ; then add to it the chopped up egg, which mix well, and serve. EGG SAUCE. 1 oz. Butter. 1 oz. Flour. 1 Egg. 1 breakfast-cupful of Milk. A little Pepper and Salt. APPLE SAUCE. 4 Apples. 1 tea- spoonful of Sugar. 1 tea-spoonful of Butter. 1 table -spoonful of Water. Pare and slice up the apples, and put them in a saucepan with the sugar, butter, and water. Boil for 10 minutes, or until they are quite soft, and mash all well together with a fork, and serve hot. FRENCH SAUCE (for Vegetables or Fish).