MARION HARLAND.
Spaghetti with Cheese.
pound spaghetti, cupful Swiss cheese, 3 tablespoonfuls melted butter, Dash McIlhenny's Tab as co Sauce.
Break the spaghetti into bits and boil in salted water. Grate tbe cheese and turn into a saucepan with the butter. Stir well, add the hot spaghetti; just long enough to melt the cheese; add tabasco, and serve very hot.
Spaghetti with Chicken. package spaghetti, 2 cupfuls chicken stock, 1 tablespoonful flour, 1 tablespoonful butter, 1 cupful cold chicken, 1 egg.
Boil the spaghetti until tender; drain, drop in cold water, and drain again. Cut into half-inch pieces.
Thicken the stock with flour and but ter. Stir in the chicken chopped fine and macaroni. Beat in the egg, whipped, remove from the fire, sea son to taste, turn into a buttered dish, sprinkle crumbs over the top, and bake half an hour.
Spaghetti Piquante.
pound spaghetti, 1 teaspoonful butter, 1 teaspoonful flour, 2 cupfuls beef stock, 4 tablespoonfuls tomato catsup, 6 drops McIlhenny's Tabasco Sauce, 1 teaspoonful kitchen bouquet, Pinch salt, Dash paprika.
Break spaghetti into small bits. Boil until tender, in salted water.
Drain and keep hot while you make the following sauce: Cook together the butter and flour; when blended pour the stock and stir until smooth, then add the catsup, tabasco, kitch en bouquet, salt, and paprika. Turn the spaghetti into this sauce, stir and pour the mixture into a dish. Sprinkle buttered crumbs and grated cheese over tbe top, and bake till brown.
Entrades (Mexican recipe).
i cupful olive oil, 2 tablespoonfuls butter, 2 green onions, 1 spray parsley, I stalk celery, 1 leek, garlic, 1 green pepper, 1 teaspoonful salt, 1 tablespoonful Spanish sausage, cupful stock, package macaroni, Edam cheese.
Make a sauce of olive oil and but ter heated together; in this fry the onion, parsley, celery, leek, garlic, pepper, all chopped fine. Season with salt and the sausage. After it is well cooked down, add the stock. Boil the macaroni until tender, then plunge in cold water to blanch. Pla.ce on a large platter, strain the hot sauce over it, and cover the top with grated cheese.—MAy E. Sourx