--_t.i.tus Andronicus._

=Macaroni a la Italienne.=

Have ready one-fourth a pound of macaroni, cooked until tender, but not broken, in boiling salted water, and then drained, and rinsed in cold water.

Make a sauce of two tablespoonfuls of b.u.t.ter, one tablespoonful of flour, one-fourth a teaspoonful, each, of salt and paprica, half a cup of well-seasoned stock and half a cup of well-reduced tomato pulp. Add the drained macaroni and stir occasionally, while it becomes thoroughly heated, then add one-fourth a cup of grated Parmesan cheese. Lift the macaroni with a fork and spoon so as to mix thoroughly with the cheese, and serve at once.

Strain the tomatoes through a sieve sufficiently fine to keep back the seeds, and cook the pulp, very slowly, until reduced to at least half its bulk. A more hearty dish may be served by adding, just before the cheese, three-fourths a cup of cold tongue cut in thin slices and then stamped into small fanciful shapes with a French cutter; or the tongue may be cut simply in small cubes.

=Asparagus Peas.=

Sc.r.a.pe the scales from the stalks of asparagus and cut the tender portions into pieces one-fourth an inch long. Cook in boiling salted water until tender; drain, and keep the peas hot. For three cups of peas make one cup of drawn-b.u.t.ter sauce, using as liquid the water in which the asparagus was cooked, or white stock. Add the peas to the sauce; beat the yolks of two eggs, add half a cup of cream, and stir into the sauce and peas; add, also, one tablespoonful of b.u.t.ter. Serve on croutons of fried bread, or in cases made of shredded-wheat biscuit.

=Fresh Mushrooms and Sweetbreads.=

Soak one pair of sweetbreads in cold water; cover with boiling salted water and let boil three minutes, then simmer twenty minutes; cool, and cut in small cubes. Saute in two tablespoonfuls of hot b.u.t.ter sufficient mushroom caps, peeled and broken into pieces, to make with the sweetbreads two cups and a half. Make a sauce in the blazer, using one-fourth a cup, each, of b.u.t.ter and flour, one cup of chicken stock and half a cup of cream; add the sweetbreads and mushrooms, one tablespoonful of lemon juice, and, if desired, the yolks of two eggs, beaten and diluted with one-fourth a cup of cream or sherry. Serve on toast, in patty cases, or in cases of shredded-wheat biscuit.

=Mushroom Cromeskies.=

(See cut facing page 198.)

Peel the caps of fresh mushrooms; wrap each mushroom in a slice of bacon, pinning the bacon around the mushroom with a wooden toothpick.

Saute in a hot blazer and serve on toast. These are particularly good, cooked in a hot oven in a double broiler resting over a baking-pan.

=Creamed Mushrooms.=

Wipe carefully half a pound of mushrooms; peel the caps and break them in pieces. Reserve the stems for another dish. Melt three tablespoonfuls of b.u.t.ter in the blazer and in it saute the mushrooms; dust with salt and pepper, add two tablespoonfuls of flour, and, when cooked in the b.u.t.ter, one cup of cream, gradually; stir until the sauce boils, let simmer a few minutes, then serve with toast or crackers.

=Artichokes a la Bordelaise.=

(MRS. E. M. LUCAS.)

Put one-fourth a cup of b.u.t.ter and half a cup of sifted bread crumbs into the blazer and light the lamp; when the crumbs are well moistened with the b.u.t.ter, add a teaspoonful of fine-minced parsley, one pint of cooked artichokes cut into small cubes, half a teaspoonful of salt, a dash of cayenne and half a pint of rich, sweet cream. Let boil up once and put out the flame; add a teaspoonful of lemon juice and half a teaspoonful of the grated rind of a lemon (or omit the grated rind); stir well and serve at once.

=Puff-b.a.l.l.s Sauted.=

Heat three tablespoonfuls of b.u.t.ter or oil in the blazer. Cut the puff-b.a.l.l.s in slices half an inch in thickness, season with salt and pepper, dip in egg and bread crumbs, and saute in the blazer to a golden brown.

=Mushrooms and Macaroni.=

(_Italian style._)

Put one tablespoonful of b.u.t.ter and one teaspoonful of lemon juice into the blazer; add a dozen peeled mushrooms, broken into pieces and blanched, and cook slowly, covered, five or six minutes. Then add one cup and one-fourth of milk, and, when scalded, stir in two tablespoonfuls, each, of b.u.t.ter and flour, creamed together. When the sauce boils, add one-fourth a pound of macaroni, cooked and blanched in the usual manner; heat over hot water, and, just before serving, add one-fourth a cup of grated cheese.

=Canned Peas with Egg.=

Rinse, drain, and rinse again in boiling water one can of peas. Add two tablespoonfuls of b.u.t.ter, one teaspoonful of sugar, half a teaspoonful of salt and a dash of pepper. Beat the yolk of an egg, dilute with four tablespoonfuls of cream, and stir into the peas. Serve as soon as the egg thickens slightly.

[Ill.u.s.tration: Mushroom Cromeskies.

(_Ready for cooking._)

(See page 197)]

[Ill.u.s.tration: Prune Toast.

(See page 217)]

=Curried Vegetables.=

Make a sauce of one-fourth a cup, each, of b.u.t.ter and flour, one tablespoonful of curry powder, half a teaspoonful of salt, a dash of pepper and a pint of milk; add half a teaspoonful of onion juice, one cup of cooked peas, half a cup, each, of potato b.a.l.l.s, turnips cut into cubes or fanciful shapes, and carrots cut into straws.

=Potatoes a la Maitre d'Hotel.=

INGREDIENTS.

1 pint of potato b.a.l.l.s, cut with French cutter, and cooked tender, may be used either hot or cold.

1 cup of milk.

2 tablespoonfuls of b.u.t.ter.

2 yolks of eggs.

1 tablespoonful of lemon juice.

1 tablespoonful of parsley, finely chopped.

1/2 a teaspoonful of salt.

A dash of pepper.

_Method._--Heat the milk and potatoes in the blazer over hot water.

Cream the b.u.t.ter and add the yolks of the eggs, beating them in well; add the parsley and seasonings, mix thoroughly, and, when the potatoes are hot and have absorbed part of the milk, stir the egg and b.u.t.ter into them; add the lemon juice and serve at once.

=White Hashed Potatoes.=

b.u.t.ter the blazer and put into it about three cups of cold chopped potato, salted during the chopping. Pour over the potato a little hot stock, or water, and scatter some bits of b.u.t.ter over the top. Cover, and cook slowly, without stirring or browning, until thoroughly heated.

=String Beans a la Lyonnaise.=

Melt three tablespoonfuls of b.u.t.ter in the blazer; add a fine-sliced onion and saute to a delicate brown; add a quart of string beans, cooked, a dash of pepper, a grating of nutmeg and a little salt; heat thoroughly, tossing the beans occasionally; add a teaspoonful of chopped parsley, a tablespoonful of lemon juice and another tablespoonful of b.u.t.ter, in bits, and serve at once.