Miss Parloa's new cook book and marketing guide

Twelve sticks of macaroni (a quarter of a pound), half a pint of milk, two table -spoonfuls of cream, two of butter, one of flour, some salt, white pepper and cayenne, and a quarter of a pound of cheese. Break and wash the macaroni, and boil it rapidly for twenty minutes in two quarts of water. Put the milk on in the double boiler. Mix the butter and flour together, and stir into the boiling milk. Add the seasoning, cream and cheese. Drain, and dish the macaroni. Pour the sauce over it, and serve immediately. One table-spoonful of mustard can be stirred into the sauce if you like. If the sauce and macaroni are allowed to stand long after they are put together the dish will be spoiled. If they cannot be served immediately, keep both hot in separate dishes. Stuffed Tomatoes. Twelve large, smooth tomatoes, one teaspoonful of salt, a little pepper, one table-spoonful of butter, one of sugar, one cupful of bread crumbs, one teaspoonful of onion juice. Arrange the tomatoes in a baking pan. Cut a thin slice from the smooth enc of each. With a small spoon, scoop out as much of the pulp and juice as possible without injuring the shape. When all have been treated in this way, mix the pulp and juice with the other ingredients, and fill the tomatoes with this mixture. Put on the tops, and bake slowly three-quarters of an hour. Slide the cake turner under the tomatoes and lift gently on to a flat dish. Garnish with parsley, and serve. Stuffed Tomatoes, No 2. Twelve tomatoes, two cupfuls of bread crumbs, one of stock, four table-spoonfuls of butter, one of flour, salt, pepper, one teaspoonful of onion juice. Cut slices from the stem end of the tomatoes. Remove the juice and pulp with a spoon, and dredge the inside with salt and pepper. Put two table-spoonfuls of the butter in a frying-pan, and when hot, stir in the bread crumbs. Stir constantly until they are brown and crisp, and fill the tomatoes with them. Cover the openings with fresh crumbs and bits of butter. Bake slowly half an hour. Fifteen minutes before the tomatoes are done, make the sauce in this manner : Put one table-spoonful of butter in the frying-pan, and when hot, add the flour. Stir until brown and smooth ; then add the stock, tomato juice and pulp. Stir until it boils up, and add the onion juice, salt and pepper. Simmer ten minutes, and strain. Lift the tomatoes on to a flat dish, with the cake turner. Pour the sauce around, garnish with parsley, and serve. Any kind of meat, chopped fine and seasoned highly, can be used in place of the crumbs. Escaloped Tomatoes. One pint of fresh or canned tomatoes, one generous pint of bread crumbs, three table- spoonfuls of butter, one of sugar, one scant table-spoonful of salt, one-fourth of a teaspoonful of pepper. Put a layer of the tomato in an escalop dish. Dredge with salt and pepper, and dot butter here and there. Now put in a layer of crumbs. Continue this until all the ingredients are used, having crumbs and butter for the last layer. If fresh tomatoes have been used, bake one hour, but if canned, bake half an hour. Broiled Tomatoes.