WORTH.
Rice Milanaise Fashion.
1 cupful rice, e tablespoonfuls butter, 1 onion, 1 quart stock, 1 teaspoonful salt, 2 tablespoonfuls butter, / cupful grated cheese.
Cook the rice in a quart of cold water, stir until thsing point is reached, and let or four minutes, then drain and rinse in cold water and turn on a cloth to dry for a few minutes. Put the butter into a stewpan; cook in it until softened and slightly yellowed, a slice of onion chopped fine; then add the rice and stock and salt; cool- until the rice is tender and the liquid absorbed; add the butter and grated cheese. Lift the rice with two forks to mix the butter and cheese evenly. Vary the dish occasionally by adding a cup of strained tomato with the broth and two tablespoonfuls chopped green pepper with onion.
Spaghetti a la Itdlien (Neapolitan recipe).
/ cupful dried mushrooms, 1 tablespoonful butter, 1 onion, 1 clove garlic, 1 pound chuck steak, e slices bacon, ' 1 cupful tomatoes, Salt, Paprika, Pepper, 1 package spaghetti.
Soak the mushrooms in a cup of tepid water for fifteen minutes; put the butter into a frying pan; when melted, add the onion and garlic, cut fine. Let this cook to a straw color, then add the meat and bacon, cut into finger lengths. Let this cook about five minutes, add the tomatoes and simmer slowly for about fifteen minutes. Then add the mushrooms, together with the water in which they have been soaked. Season very lightly with salt, pepper, and pap rika. Let this simmer slowly for an hour and a half. During this time cook the spaghetti in about 2 quarts boiling water to which e ta blespoonfuls salt have been added. Cook twenty minutes, then pour in a colander and blanch with warm water. When the sauce has cooked sufficiently, take a large platter, spread half of the spaghetti upon it, and pour over it some of the sauce. NQW sprinkle upon this grated clnese. Add the remainder of the spaghetti, finish' with sauce and cheese, and serve.
Macaroni Stalliana (Italian recipe).
1 onion"; ? 1 carrot, 1 tablespoonful butter, 2 pounds beef, 1 quart tomatoes, Bay leaf, 3 cloves, 1 pound macaroni, 1 pound grated Swiss cheese.
Slice very thin the onion and car rot; put in a pot with the butter and let it fry, then put in the beef that has been cut in thick slices. Stir un
til it has browned nicely, add the to matoes, bay leaf, cloves, salt, and peppers to taste. Stew slowly for two hours or more, till the sauce gets thick. Strain through a sieve until the sauce is free from the meat. Take the macaroni and boil for twenty minutes, salt to taste. Drain off the water, and put it in a large, deep dish; pour over it the sauce and put in grated cheese. Mix all thor oughly, and serve hot.
Macaroni Ravioli (Italian recipe).
package macaroni, Parmesan cheese, 2 tablespoonfuls butter, 12 chicken livers (parboil), 2 stalks celery, 1 onion, carrot, turnip, Pepper and salt.
Mince the livers and vegetables fine, and put them in saucepan to cook in a. little butter. Blanch the macaroni; add pepper and salt and let it drain. Lay some macaroni in a baking dish, then a layer of the liver and vegetables, then the cheese, and so on till the dish is full enough. End with a layer of cheese. Set the dish in the oven and let it cook for a few minutes. Brown on top and serve very hot.
Macaroni a la NapoMaine (Italian recipe).
1 pound macaroni, 1 tablespoonful butter, 1 onion, 4 tablespoonfuls grated Parme san cheese, Pepper and salt, 1 cupful cream.
Put the macaroni into boiling water, add butter, salt, and onion stuck with cloves. Boil for three quarters of an hour; then drain the macaroni and put into a saucepan with cheese, nutmeg, salt, and cream. Let stew gently a few minutes, and serve very hot.
Macaroni with Tomatoes.
Break half a pound of macaroni into inch lengths and boil in salted water until tender. Drain, and put a layer of the macaroni in the bot tom of a greased pudding dish, sprinkle with pepper, salt, onion juice, and grated cheese. Cover all with a layer of stewed and strained tomatoes that have been previously seasoned to taste. On these goes an other layer of macaroni, and so on till the dish is full. The topmost layer must be of tomatoes sprinkled with crumbs and good-sized bits of but ter. Set in hot oven, covered, for twenty minutes, then bake, uncov ered, until the crumbs are brown.—