Cooks in clover

broken in pieces an inch long; cook in boiling water slightly salted, for twenty minutes. Drain, and put a layer in the bottom of a well greased baking dish ; upon this, spread some grated cheese and small bits of butter, then more macaroni, and so on until the dish is filled. Have grated cheese on top. Wet with a little milk, salt slightly, cover and bake half an hour; brown, and serve in the dish. Mrs. John Heinion. Rice Croquettes. — Two cups of cold boiled rice, two tablespoons of melted butter, three well beaten eggs, two tablespoons of white sugar, a large pinch of finely grated lemon peel, and salt to taste. Beat the eggs and sugar together until light, and work the butter well into the rice, mix both ! together, season and make into croquettes of what- I ever shape you fancy. Roll in a little flour, then in one beaten egg, lastly in half a cup of powdered \ cracker, and fry a few at a time, in lard or butter. I Miss. S. G. Wallis. , Noodles. — Beat four or five eggs very light, add J a teaspoon of salt, and stir in flour until stiff; turn ; out on a cake board, and knead in flour until the I mass is hard; cut in pieces, roll out in irregular 'sheets as thin as wafers, and put them on a clean cloth to dry for half an hour. Lay these sheets in a pile, sprinkling flour lightly between the layers, and cut into shreds with a very sharp knife. Dip a few at a time into any kind of broth, and boil all twenty minutes. Mrs. H. IV. Crane. Eggs. Omelette, I. — Six eggs, one chip of milk, one table- j spoon of flour, and a pinch of salt. Beat the whites \ and yelks separately. Mix the flour, milk and salt ; \ add the yelks, and then the beaten whites. Have a! buttered spider very hot, and pour in the mixture. Bake in a quick oven. Mrs. J. H. Ackerinan. Omelette, II. — Six eggs, whites and yelks beaten separately; half a pint of milk, six teaspoons of corn starch, one teaspoon of baking powder and one teaspoon of salt. Melt a heaping tablespoon of butter in a frying pan, and, when the mixture has set, add the whites beaten to a stiff froth ; cut in two in the center and turn one half over the other before sending to the table. Mrs. Peter Doremus. Omelette, I II. — Beat six eggs very thoroughly, the yelks to a cream, and the whites to a stiff froth ; add to the beaten yelks one tablespoon of flour or corn starch mixed smooth in one ciip of sweet milk, salt and pepper, and a piece of butter as large as an English walnut; now pour this over the white froth and, without stirring at all, pour the whole into a hot buttered omelette pan. Cook on the top of the stove, over a brisk fire about five minutes. Gently remove it to the hot oven and let it brown. Serve hot. Miss Ella L. Burt. Omelette IV. — Soak a teacup of bread crumbs in a cup of sweet milk over night. Beat separately the yelks and whites of three eggs, mix the yelks with the bread and milk, stir in the whites, add a little i salt and fry brown. Mrs. O. IV. Fowler.