COOK BOOK 47

Perfect Macaroni and Cheese

18 0z. pkt. macaroni, 4 tbsps. butter or margarine, 3
tbsps. flour, 3c. milk, 4 lb. cheddar cheese, % tsp. dry mus-
tard, 2 tsps. salt, few drops Worcestershire sauce, % tsp.
pepper. Cook macaroni according to directions on package,
drain well. Have oven moderately hot. Melt butter, remove
from stove and stir in flour until smooth, add milk, put back
on stove and cook, stirring constantly, until thick as thin
cream. Now stir in the mustard, salt, w. sauce and pepper.
Grease a medium sized baking dish. Put a layer of mararoni
in bottom, layer of cheese broken into small bits. Repeat
until macaroni and cheese is all used up, using cheese for top
layer. Pour over this your rich sauce and put in oven for
about half an hour.

Corn and Cheese Souffle
Melt 3 tbsps. butter, add 3 tbsps. flour, salt and pepper, 1
c. milk. Cook and stir until thick. Mix 2 beaten egg yolks, %
c. grated cheese, 1 c. canned corn, add to cream sauce and
fold in 2 stiffly beaten egg whites. Pour into greased baking
dish. Place in pan of hot water and bake in moderate oven
until firm in centre, about 45 mins.

Supper Dish |

Dice left-over cold meats, put in greased casserole, add

gravy, sliced cooked potatoes, grated onion and pour 1 can

vegetable soup over the top. Cook about half an hour in
moderate oven.

Swedish Pursa
2 lbs. beef heart, 2 lbs. beef, %4 lb. liver, 3 onions flaceat:
1 lb. pearl barley. Cook barley in double boiler till done. Cook
meats till tender, grind and mix with barley. Good served
either hot or cold. —A. Jarnagin.

Sauce to be Served with Ham

™% c. seedless raisins, 1%4 c. water, 1 lemon, 1 orange, %
tsp. salt, % tsp. cinnamon, &% tsp. clove, 14 ¢. brown sugar, 2
tsps. corn starch, 1 tbsp. ham fat. Soak raisins half hour in
the water, then cook in same water for fifteen minutes, add
juice of lemon and orange and grated rind of orange. Mix dry
ingredients with a little water and stir into the raisin mix- .
ture, cook till thickened, stirring constantly, then add fat.
Serve hot. —A. Jarnagin.

Relish for Turkey, Chicken, etc. |
2c. raw cranberries, 1 orange, 1 apple. Do not peel and
put all through chopper. Add 1 c. white sugar and let stand a
day or so before using. —B. Anderson.