Temperance cook book

Simmer one-half pound of macaroni in plenty of water till tender, but not broken; strain off the water. Take the yolks of five and the whites of two eggs; one-half pint of cream; white meat and ham, chopped very fine; three tablespoonfuls of grated cheese; season with salt and pepper; heat all together, stirring constantly. Mix with the macaroni; put in a buttered mould, and steam one hour. It is quite as good baked. BAKED MACARONI. Boil half a pound of macaroni until quite soft; put it into a vegetable-dish with a little mustard, pepper and salt, a small piece of butter, and some grated cheese. Bake ten or fifteen minutes, MACARONI PUDDING — To eat with Meat. Simmer a quarter of a pound of macaroni in plenty of water, until it is tender. Strain off the water, and add a pint of milk or cream, an ounce of greated cheese, and a teaspoonful of salt. Mix well together, and strew over the top grated cheese and crumbs of bread. Brown it well, in baking, on the top. It will bake in a quick oven in half an hour. It is appropriate to be eaten with boiled ham, or beef a la mode, or forms a course by itself, after meat. ITALIAN MACARONI. Place two pounds of beef, well larded with strips of salt pork, and one or two chopped onions, in a covered kettle on the back of the stove, until it throws out its juice and is a rich brown; add a quart of tomatoes seasoned with pepper and salt, and allow this mixture to simmer for three hours. Take the quantity of macaroni desired and boil in water for twenty minutes, after which .put one layer of the boiled macaroni in the bottom of a pudding dish, cover with some of the above mixture, then a layer of grated cheese, and so on in layers till the dish is filled, having a layer of cheese on the top; place in the oven an hour, or until it is a rich brown. How TO BOIL RICE. Rice should be carefully picked over, washed in warm water, rubbed between the hands, and then rinse several times in cold water till white. Put one teacupful in a tin pan or porcelain kettle, add one quart boiling water and one teaspoonful of salt— the boiling water, makes the kernels retain their shape better than when cold water is used. Boil till the water boils out, then add hot milk enough to cover it; let it simmer on the back of the range till it is dry. Cooked in this way each kernel will be whole . SOUTHERN RICE. The Southern rice cooks much quicker, and is nicer than the Indian rice. Pick over the rice, and wash in cold water. Soak it in plenty of cold water four hours; pour off the water; to a pint of rice, put three quarts of boiling water, and teaspoonful of salt. Boil twenty minutes. Each grain will be separate from every other. STEWED MUSHROOMS. Choose button mushrooms of uniform size. Wipe clean with a wet flannel cloth, and cut off the stalks. Put into a porcelain sauce-pan, cover with cold water and stew gently fifteen minutes. Salt to taste; add a tablespoonful of butter, divided into bits and rolled in flour. Boil three minutes, stir in three tablespoonfuls •of cream, whipped up with an egg, stew two minutes without letting it boil, and serve. BROILED MUSHROOMS.