The thorough good cook

This is the simplest form of dressing macaroni, and is common all over the Peninsula. Simply boil your macaroni in very long pieces, as directed in the foregoing recipe. Then put in your butter in little bits ; season with a little salt and pepper, and mix in your grated cheese ; carefully and tenderly lifting the mass upwards and from side to side with a wooden fork and spoon, as though you were dressing a salad. Every stick of the macaroni should be well imbued with butter and cheese. This dish may be rendered much more appetising, if you want a change, by serving it au gratin — that is to say, browned in the oven or with a salamander. EXTBEES. 241 76. Vegetable Hash. Chop, not very fine, the boiled vegetables left from dinner, and season them with salt and pepper. To each quart of the chopped vegetables, add half a cupful of stock and one tablespoonful of butter. Heat slowly in the fryingpan. Turn into a hot dish when done, and serve immediately. If vinegar is liked, two or more tablespoonfuls of it can be stirred into the hash while it is heating. 77. German Toast. Take the remainder of any fricassee or ragout — any quantity will do ; chop it line, add a little chopped parsley, and a little bit of shallot or chive, mix it up with one or two eggs beaten, according to the quantity. Put the whole with its gravy into a stew-pan, and let it reduce and thicken on the fire. Remove it, and when it is cold, cut pieces of bread, toast them, and lay the mixture thickly upon them. Boil an egg hard, cut it into small pieces, and stick them on the top ; brush the whole with an egg beaten up, sift bread-crumbs over, and bake in the oven; squeeze a little lemon-juice on the top. 78. French Fanada. Cut a stale penny roll in pieces ; put it in a saucepan with just sufficient water to cover the bread ; stir it well over the fire, allowing it to boil five minutes ; then add half a teaspoonful of salt and one ounce of fresh butter ; mix, and take it from the fire ; beat the yolk of an egg with two tablespoonfuls of milk or water, and pour it into the panada, stirring very quickly half a minute. Any Q other nice light bread would answer the purpose. Panada should be rather thicker than gruel, and may be made of milk, but water is on the whole preferable, being lighter and more digestible. I have already had something to say of this economical dish in my chat on " What shall we do with the Scraps ? " but I return to it here in order to give a more formal recipe. 79. Pudding Frangais.