Every-day dishes and every-day work

Macaroni Baited witli Granola. — Break into pieces about an inch in length sufficient macaroni to fill a large cup, and cook until tender. When done, drain, and put a layer of the macaroni in the bottom of an earthen pudding-dish, and sprinkle over it a scant teaspoonful of granola. Add a second and third layer, and sprinkle each with granola ; then turn over the whole a custard sauce prepared by mixing together a pint of milk, the well-beaten yolks of two eggs or one whole egg, and one fourth of a teaspoonful of salt. Care should be taken to arrange the macaroni in layers loosely, so that the sauce will readily permeate the whole. Bake for a few minutes only, until the custard has well set, and serve. Macaroni with Raisins. — Break into inch lengths sufficient macaroni to fill a half-pint cup. Heat four cups of milk, and when actively boiling, put in the macaroni and cook until tender. Pour boiling water over a half cup of raisins, and let them stand until swollen. Ten or fifteen minutes before the macaroni is done, add the raisins. Serve hot with or without the addition of cream. Macaroni with Kornlet. — Break macaroni into inch lengths, and cook until tender. Prepare the kornlet by adding to it an equal quantity of rich milk or thin cream, and thickening with a little flour, a tablespoonful to the pint. When done, drain the macaroni, and add the kornlet in the proportion of a pint of kornlet mixture to one and one-half cups of macaroni. Mix well, turn into an earthen dish, and brown in a moderate oven. Left-over kornlet soup, if kept on ice, may be utilized for this breakfast dish, and the macaroni maj' be cooked the day before. Green corn pulp may be used in place of the kornlet. Instead of the milk, nut butter dissolved in water, one tablespoonful to the pint of water, may be used. Macaroni with Lentil Gravy.— Cook the macaroni as previously directed. Serve with a gravy prepared by cooking half a pint of brown lentils until tender. "When about half done, add, to flavor the lentils, one medium-sized onion cut in halves, or quarters. When the lentils are tender, remove the onion with a fork, and rub the lentils through a colander. Add sufficient boiling water to make about a pint and a half in all, reheat to boiling, and thicken with browned flour rubbed smooth in a little cold water. Let the gravy cook for two or three minutes, and serve as directed for tomato sauce. Macaroni with Lentil Dressing. — Cook the macaroni until tender, and serve with a lentil dressing. ( See page 76.) Apple Macaroni. — Stew enough nice tart apples to make about two pints and a half of rather thin sauce, sweeten a little, put into the inner cup of a double boiler, and heat to boiling. In this cook a cupful of macaroni broken into inch lengths, from one to two hours, till perfectly tender. Serve hot. Peach Macaroni. — Take freshly stewed or canned peaches, rub through a colander, and cook with macaroni in the same proportion and manner as for apple macaroni. FERMENTED OR YEAST BREAD.