Left-overs made palatable

MACARONI A LA ITALIENE I cup cold macaroni 1 cup cold tomato sauce i cup grated cheese £ tablespoon buttered crumbs Reheat the macaroni in a double boiler. Pour over it the tomato sauce. Cover with the cheese and buttered crumbs. Bake in a quick oven. MACARONI CROQUETTES 2 tablespoons butter 4 tablespoons flour 1 cup milk Yolk 1 egg 2 cups chopped macaroni 2 tablespoons cheese Pepper and salt If the macaroni is the remainder of a dish of tomato and macaroni or a well-seasoned cheese dish, it will be all the more tasty. Make a thick sauce from the flour, butter and milk, beat in the egg and cheese. Mix thoroughly, spread to cool, flour, egg, crumb and fry. Serve very hot with tomato sauce. 46 Left-Overs Sour Milk Woodlawn Brown Bread Soft Molasses Ginger- Sunday Morning Loaf bread Steamed Graham Loaf Whole Wheat Ginger- Sour Milk Biscuit bread Corn Gems Al Gingerbread Whole Wheat Muffins Election Cake ? ™ « Soft Molasses Cookies Corn Muffins c ^ , e ., ~ ~ , bugar Cakes bpider Corn Cake t\ r-- r* 1 Buckwheat Gems Drop Ginger Cakes Indian Griddlecakes * ndia * Puddl T ng ^ ^. Rice or Hominy Griddle- Jrandywine Inn Pudding cakes or Muffins Savor y Pudding Mother Johnson's Pan- Corn Fritters cakes Sour Cream Pie New England Cooking Mushrooms in Sour School Doughnuts Cream Gingerbread Cottage Cheese Sour Cream Salad Dressing THE use of sour milk has been handed down to us from our great-grandmothers, who had nothing but its lactic acid and the strong soda obtained from wood ashes to raise their biscuits, cookies and gingerbread. The art — and it was an art, as anyone will attest who remembers Dutch oven delicacies — has been superseded by the baking powders of to-day. Still, even now a good cook craves sour milk Made Palatable 47 for certain good things. Nothing can take its place in Boston brown bread or in cookies and gingerbread. A few of the best of these old-fashioned recipes are gathered together here. Milk qr crefam used for baking is best when it sours quickly and does not separate, but remains thick and smooth. The usual measurement to use in every recipe where lightness is desired is one level teaspoon of soda to two cups of sour milk or one cup of molasses. Sometimes the milk is sour, but not loppered ; then use it in gingerbread or brown bread, where there is molasses enough to complete the acidity, or let it stand for a few hours in a warm place to lopper. The more acid the milk is, the more soda it will require. Never use milk which has turned bitter or moldy. The only recipe in. this volume which is an exception to the rule, and where cream of tartar adds to the raising qualities of sour milk, is the New England Cooking School doughaut. Miss Downing's expiation for setting aside a time-honored rule is that doughnuts have to be so light that the cream of tartar is added to make sour milk sourer, then more soda is used to neutralize it. The result is the best, although the most economical doughnuts, to be found in any cook book. If you are lucky enough to possess sour cream, cut down in each recipe two tablespoons of butter to one cup of sour milk, else the mixture will be too rich. WOODLAWN BROWN BREAD 2 cups sour milk i egg 3 cups graham flour 2 teaspoons soda i cup molasses i teaspoon salt 48 Left-Overs If the graham flour is very coarse, sift it and throw away the bran. Add the salt, pour in the molasses, milk, beaten egg and the soda dissolved in a little water. If you desire bread that is not very dark or sweet, use two tablespoons of molasses and one teaspoon of sugar. Steam for two and one-half hours in pound baking powder cans. Give it three hours if steamed in a quart pail. — Mrs. Edward C. Smith. SUNDAY MORNING LOAF 2 cups graham flour I cup wheat flour I cup Indian meal I teaspoon salt 1 cup molasses 2 teaspoons soda J cup cold water