FHE RRAL HOME-K-EEPER

Boiled Macaroni

Break in inch pieces and wash. Cook in boiling salted water until tender.
Drain; season with salt, pepper and butter, and serve hot.

Baked Macaroni

Prepare boiled macaroni. Drain. Arrange in layers in a buttered baking
dish with white sauce and cheese. Cover with buttered crumbs and bake until
crumbs are brown.

Macaroni Baked with Tomatoes

Arrange layers of cooked macaroni, stewed and seasoned tomato, and chopped
green pepper. Dot each layer with butter. Cover all with buttered cracker
crumbs. Bake in hot oven.

Scalloped Tomatoes

Arrange in layers canned tomatoes and bread cut in cubes, sprinkle each layer
with salt and pepper, dot with butter. Bake one-half hour. For variety, rub
dish with onion before putting in tomato.

Stuffed Tomato

Cut a thin slice from smooth end of tomatoes. Scoop out pulp, mix with an
equal quantity of cold cooked rice, macaroni, or bread crumbs. Add salt, pepper,
butter and a few drops of onion juice. Refill tomato shells, cover with tops, and

bake one-half hour.
Peas

Cook peas in boiling water. Use just enough water to keep them from burning.
Add salt fifteen minutes before taking them from the fire. Season with butter
and pepper. Peas may be used for croquettes, or may be used with white sauce
~ and served in croustade vases. Equal quantities of chopped carrots and peas
served together are delicious.

Turnips in White Sauce

Wash and pare; cut in pieces. Cook, mash, and season; or cut in cubes, cook
in boiling salted water until tender, and serve in white sauce.

Boiled Potatoes

Potatoes may be boiled with skins on, or may be pared and boiled in salted
water. Old potatoes should be soaked in cold water at least an hour. Potatoes
should be boiled gently, and not furiously. When tender, drain thoroughly,
dry on back of range. Shake saucepan, cover with coarse towel until ready to
serve. Serve in open vegetable dish, never in a closed one.

Mashed Potatoes

Cook potatoes in boiling salted water. Drain; mash. To each cup of mashed
potato allow one tablespoon butter, one-half teaspoon salt, one-eighth teaspoon
pepper, and hot milk to make of creamy consistency. Beat with a fork until
light.

The Hoosier Cabinet has Crystal Glass, Tea, Coffee and Spice Jars, Air Tight—See page 91
70