Break macaroni into 1 or 2 inch lengths. Drop into 2 or 3 quarts of boiling, salty water. Cook until tender—20 to 30 minutes. Drain. Have ready a white sauce made of the butter, flour and milk. Add grated cheese and let melt. Mix the sauce, macaroni and seasoning, and pour into a greased baking dish. Cover with buttered crumbs. Bake in a moderate oven about 20 minutes. Rice and cheese may be served in the same way. 143 FUELS The stove and fuel used are of great importance. When selecting a stove get a well-made one, as a poor one wastes money and fuel. The proper size is also important, as either too large, or too smail, is wasteful. If a coal stove, be sure that the fuel box is large enough. There are several types of stoves: 1. Coal or Wood: Make sure that it is kept clean. If anything is spilled on the stove wipe it off at once with a newspaper. This, of course, applies to any stove. Once a week brush thoroughly and clean the entire surface. If not steel, it will require polish. Dc not allow rust to start anywhere. The pipes will need cleaning at least once a year, and probably oftener. In winter, if fire is kept on overnight, build the fire fresh every few days, as it is almost impossible to properly clean the firebox while the fire burns. In a wood stove, never pour kerosene from the can into the stove. If it must be used—though it is a bad habit to establish—pour a little in a saucer or tin, or take wood outdoors and pour some on. 2. Gas Stove: When choosing one of these, see that the oven is above the level of the stove top. It is back-breaking for the cook to bend every time she opens the oven. It should be at the side, not over the burners, and choose a stove with either left or right hand oven, according to the lighting in the kitchen. It is preferable to have the oven door of glass, or isinglass. This lessens the need of opening it. When lighting the oven, first open the door wide so as to be sure there is no gas in it, as a bad explosion might occur. Leave the door open and turn the pilot light on; one that lights from the outside of the oven is much the better. Turn on the burners before closing the door. A pipe connecting with the chimney, by which gases are carried off, is very advisable. A gas stove must be kept clean, or the proper flow of gas will be inter- fered with. Brush burners with a stiff brush kept for the purpose. If at all clogged, a hat pin kept near will be found useful. Once a month remove the burners, wash and boil in a strong soda solution. Thorough cleanliness lessens the consumption of gas by giving a stronger, clearer flame, and also prevents any unpleasant smell. The flame should be a clear blue, and to attain this the flow of air must be regulated. If too little, the flame is yellow. If too much there will be a roaring sound. If the gas is turned too high heat is lost, as there is too much air mixed with the flame. The blue flame is the economical one. Conserve the gas as much as possible: by using a small burner for small pans, by keeping the flame as low as possible, and yet keep the boiling going on, and by using the simmerer. Do not light the burners before they are needed, nor keep them burning after cooking is done. 144 Blue Ribbon Cook Book 3. Electric Stove: If the price of electricity is low the electric stove is very desirable. It is clean, easy to operate, and there is no danger from matches, escaping gas, etc. 4, Kerosene Stove: This is very useful, especially in summer, in places where neither gas nor electricity are available. It is as safe as any stove if properly cared for, but must be kept clean. Directions are given with each stove. Be sure that the stove is level or the flow of oil will not be regular. There are many typ¢s of kerosene stoves and many sizes, and this should be remembered when one is purchasing. 5. Fireless Cooker:

AI-modernized reading of the original text

Break macaroni into 1 or 2 inch lengths. Drop into 2 or 3 quarts of boiling, salty water. Cook until tender—20 to 30 minutes. Drain. Have ready a white sauce made of the butter, flour and milk. Add grated cheese and let melt. Mix the sauce, macaroni and seasoning, and pour into a greased baking dish. Cover with buttered crumbs. Bake in a moderate oven about 20 minutes. Rice and cheese may be served in the same way. FUELS The stove and fuel used are of great importance. When selecting a stove get a well-made one, as a poor one wastes money and fuel. The proper size is also important, as either too large, or too smail, is wasteful. If a coal stove, be sure that the fuel box is large enough. There are several types of stoves: 1. Coal or Wood: Make sure that it is kept clean. If anything is spilled on the stove wipe it off at once with a newspaper. This, of course, applies to any stove. Once a week brush thoroughly and clean the entire surface. If not steel, it will require polish. Dc not allow rust to start anywhere. The pipes will need cleaning at least once a year, and probably oftener. In winter, if fire is kept on overnight, build the fire fresh every few days, as it is almost impossible to properly clean the firebox while the fire burns. In a wood stove, never pour kerosene from the can into the stove. If it must be used—though it is a bad habit to establish—pour a little in a saucer or tin, or take wood outdoors and pour some on. 2. Gas Stove: When choosing one of these, see that the oven is above the level of the stove top. It is back-breaking for the cook to bend every time she opens the oven. It should be at the side, not over the burners, and choose a stove with either left or right hand oven, according to the lighting in the kitchen. It is preferable to have the oven door of glass, or isinglass. This lessens the need of opening it. When lighting the oven, first open the door wide so as to be sure there is no gas in it, as a bad explosion might occur. Leave the door open and turn the pilot light on; one that lights from the outside of the oven is much the better. Turn on the burners before closing the door. A pipe connecting with the chimney, by which gases are carried off, is very advisable. A gas stove must be kept clean, or the proper flow of gas will be interfered with. Brush burners with a stiff brush kept for the purpose. If at all clogged, a hat pin kept near will be found useful. Once a month remove the burners, wash and boil in a strong soda solution. Thorough cleanliness lessens the consumption of gas by giving a stronger, clearer flame, and also prevents any unpleasant smell. The flame should be a clear blue, and to attain this the flow of air must be regulated. If too little, the flame is yellow. If too much there will be a roaring sound. If the gas is turned too high heat is lost, as there is too much air mixed with the flame. The blue flame is the economical one. Conserve the gas as much as possible: by using a small burner for small pans, by keeping the flame as low as possible, and yet keep the boiling going on, and by using the simmerer. Do not light the burners before they are needed, nor keep them burning after cooking is done. 144 Blue Ribbon Cook Book 3. Electric Stove: If the price of electricity is low the electric stove is very desirable. It is clean, easy to operate, and there is no danger from matches, escaping gas, etc. 4, Kerosene Stove: This is very useful, especially in summer, in places where neither gas nor electricity are available. It is as safe as any stove if properly cared for, but must be kept clean. Directions are given with each stove. Be sure that the stove is level or the flow of oil will not be regular. There are many types of kerosene stoves and many sizes, and this should be remembered when one is purchasing. 5. Fireless Cooker:

Blue Ribbon cook book