WELSH "WELSH RAREBIT."— Thick slices of bread, cut across the whole loaf, spread with a layer at least half as thick as the bread, of rich cream cheese, crumbled fine. On top of this spread evenly a thin layer of bacon, chopped very fine; according to taste, a sprinkling of pepper was added and a wineglass of ale, or enough to slightly wet the bread, was poured over the whole. The slices prepared were placed in a hot oven and left until the bread was dried through, the cheese melted and the bacon crisped. This is the standard breakfast in Welsh homes, washed down with a pot of English tea, almost strong enough to float an egg.— Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. COOK COUNTY COOK BOOK 427 MACARONI BAKED MACARONI.— Break into inch lengths, J^ lb. maca- roni. Boil it until tender in weak broth. Drain off the liquor, and put the macaroni in a pudding dish that will stand the fire; pour over it a 5^ cup of the stock in which it was boiled, and put a table- spoon of butter, hroken in small pieces, here and there through it. Sift over it fine bread crumfcs and grated cheese; dot with bits of butter, and brown it in the oven.— Mrs. J. S. Norris, 1314 Forest Ave., Chicago, 111. VARIATION I.— Break ^ a lb. of macaroni into short lengths; cook until tender in boiling salted water. It must be clear and soft, but not broken. Drain, and put a layer in the bot- tom of a buttered pudding dish. Dot with butter, sprinkle lightly with cayenne and salt to taste; cover with grated cheese, and on this dispose of another layer of macaroni. Fill the dish in this order, having cheese for the top layer. Pour in a cup of milk, cover, and bake J^ an hr. Uncover, and brown. — Mrs. F. A. Les- ter, Essex Rd., Kenilworth, 111. CREAMED MACARONI ON TOAST.— 1 cup thin white sauce, 1 cup boiled macaroni, 5^ cup grated cheese, 6 slices toast (buttered)✪ Creamed Macaroni on Toast, add macaroni to sauce, cook for several minutes. Pour over toast, place on baking-pan, dust with cheese, set on top shelf of oven for some time. — Mrs. Jas. M. Northcott, 807 Forest Avje., Wilmette, 111. CREAMED NUT MACARONI.— The fresh hickory nuts, or chestnuts, whichever are available, are equally nice for this dish. Allow 1 lb. of nuts to 1 lb. of macaroni. Boil your macaroni in slightly salted water until tender, then drain, and mince, not too finely. Line a buttered baking-dish with grated triscuit or shred- ded wheat, and a layer of minced nuts, then a layer of macaroni;' repeat this until dish is filled. To 1 pt. of cream, add a. dash of cayenne, a little salt, and a small piece of butter✪ Creamed Nut Macaroni, boil up and pour over macaroni, and place in the oven to brown slightly. — Dr. Elijah Harris, 1730 Forest Ave., Wilmette, 111. MACARONI CROQUETTES.— 1 pt. of cold boiled rice, mac- aroni, spaghetti or vermicelli. Heat, and moisten with a little thick white sauce; add the beaten yolk of an egg, 2 tablespoons of 428 CHEESE, MACARONI, NUTS & RICE, ETC. grated cheese, and salt and pepper to taste✪ Macaroni Croquettes. Cool, shape, roll in crumbs, dip in egg, roll in crumbs again, and fry. — Mrs. Jas. M. Northcott, 807 Forest Ave., Wilmette, III.

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WELSH "WELSH RAREBIT."— Thick slices of bread, cut across the whole loaf, spread with a layer at least half as thick as the bread, of rich cream cheese, crumbled fine. On top of this spread evenly a thin layer of bacon, chopped very fine; according to taste, a sprinkling of pepper was added and a wineglass of ale, or enough to slightly wet the bread, was poured over the whole. The slices prepared were placed in a hot oven and left until the bread was dried through, the cheese melted and the bacon crisped. This is the standard breakfast in Welsh homes, washed down with a pot of English tea, almost strong enough to float an egg.— Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. COOK COUNTY COOK BOOK 427 MACARONI BAKED MACARONI.— Break into inch lengths, J^ lb. maca- roni. Boil it until tender in weak broth. Drain off the liquor, and put the macaroni in a pudding dish that will stand the fire; pour over it a 5^ cup of the stock in which it was boiled, and put a table- spoon of butter, hroken in small pieces, here and there through it. Sift over it fine bread crumfcs and grated cheese; dot with bits of butter, and brown it in the oven.— Mrs. J. S. Norris, 1314 Forest Ave., Chicago, 111. VARIATION I.— Break ^ a lb. of macaroni into short lengths; cook until tender in boiling salted water. It must be clear and soft, but not broken. Drain, and put a layer in the bot- tom of a buttered pudding dish. Dot with butter, sprinkle lightly with cayenne and salt to taste; cover with grated cheese, and on this dispose of another layer of macaroni. Fill the dish in this order, having cheese for the top layer. Pour in a cup of milk, cover, and bake J^ an hr. Uncover, and brown. — Mrs. F. A. Les- ter, Essex Rd., Kenilworth, 111. CREAMED MACARONI ON TOAST.— 1 cup thin white sauce, 1 cup boiled macaroni, 5^ cup grated cheese, 6 slices toast (buttered), add macaroni to sauce, cook for several minutes. Pour over toast, place on baking-pan, dust with cheese, set on top shelf of oven for some time. — Mrs. Jas. M. Northcott, 807 Forest Avje., Wilmette, 111. CREAMED NUT MACARONI.— The fresh hickory nuts, or chestnuts, whichever are available, are equally nice for this dish. Allow 1 lb. of nuts to 1 lb. of macaroni. Boil your macaroni in slightly salted water until tender, then drain, and mince, not too finely. Line a buttered baking-dish with grated triscuit or shred- ded wheat, and a layer of minced nuts, then a layer of macaroni;' repeat this until dish is filled. To 1 pt. of cream, add a. dash of cayenne, a little salt, and a small piece of butter, boil up and pour over macaroni, and place in the oven to brown slightly. — Dr. Elijah Harris, 1730 Forest Ave., Wilmette, 111. MACARONI CROQUETTES.— 1 pt. of cold boiled rice, mac- aroni, spaghetti or vermicelli. Heat, and moisten with a little thick white sauce; add the beaten yolk of an egg, 2 tablespoons of 428 CHEESE, MACARONI, NUTS & RICE, ETC. grated cheese, and salt and pepper to taste. Cool, shape, roll in crumbs, dip in egg, roll in crumbs again, and fry. — Mrs. Jas. M. Northcott, 807 Forest Ave., Wilmette, III.

The Cook County cook book