The household (of the Detroit free press)

MACARONI. Put on a tin saucepan of clear water ; let it come to a boil ; put in a pinch of salt ; take a soup plate full of macaroni, break it up and put in the boiling water ; when soft enough for a fork to go through, it is done ; put in a colander and let the water drain off. Have the cheese grated — Holland cheese is the best, though any hard cheese will do — take three tablespoonfuls of melted butter (good butter) ; take a large flat dish, put in some butter and cheese, then macaroni and so on till all is used up. BAKED MACARONI. Break half a pound of macaroni into inch pieces and put into a saucepan of boiling water and boil twenty minutes, or until soft, but not broken ; add a little salt while boiling ; drain and put into a well-buttered dish a layer at a time, with plenty of grated cheese sprinkled over each layer, with pepper to your taste and bits of butter. When the dish is full, pour over half a cup of good milk, or, better still, cream. Bake half an hour and serve in the dish it is baked in. ITALIAN MACARONI. Take one-fourth pound macaroni, boil in water until tender ; thicken one-half pint milk with two tablespoonfuls flour ; add two tablespoonfuls cream, one-half tablespoonful mustard, a little white pepper and salt ; stir in this one-half pound grated cheese ; boil all together a few minutes ; add the macaroni ; boil ten minutes. This is the mode adopted at the best tables in Florence. STEWED MUSHROOMS. Slice the mushrooms into halves. Stew ten minutes in a little butter seasoned with pepper and salt and a very little water. Drain ; put the mushrooms into a pie dish ; break enough eggs to cover them over the top ; pepper, salt and scatter bits of butter over them ; stew with bread crumbs and bake until the eggs are set. Serve in the dish. ONIONS. Onions are best when sliced and quickly fried in plenty of smoking hot fat, or roasted whole until tender, and served with butter, pepper and salt ; or chosen while still small, carefully peeled without breaking, browned in butter, and then simmered tender with just enough boiling water to cover them ; or boiled tender in broth and then heated five minutes in nicely seasoned cream. CREAM ONIONS. Boil in two waters, drain, and if they are large, cut into quarters and pour over them a cup of scalding milk in which a pinch of soda has been stirred ; set over the fire, add a tablespoonful of butter, half teaspoonful corn starch wet with milk, a little minced parsley, with pepper and salt. Simmer and pour out. OYSTER PLANT OR SALISFY. Oyster plant, scraped in cold water, boiled tender in salted water containing a trace of vinegar, and then heated with a little highly seasoned melted butter, is excellent ; the tender leaves which it often bears make a nice salad. Somewhat like oyster plant are Jerusalem artichokes. Like oyster plant, they must be peeled under water, boiled tender, and then served with melted butter, or quickly browned in butter, either plain or with chopped herbs, or served with an acid sauce of any kind. FRIED OYSTER PLANT.