St. Paul daily globe., 1896-03-16

heaping tablespoonfuls Of flour. Have
ready two slices of carrot and one on
ion chopped fine. Stir them into the
creamed mixture with one bay leaf
Add two cups of milk, or white stock
Is better If it can be used, and salt
and cayenne pepper. Let the mixture
come to boil, then cook it very slow
ly Tor twenty minutes add a cup of
cream to the sauce and strain. Drain
the water from the macaroni and add
to 1T the sauce, with a cup of mush-
rooms cut in halves. Place again over
the fire until thoroughly heated, and it
is ready to serve.
To Make Macaroni Croquettes-Brea
the macaroni into pieces and throw
them into a kettle of boiling water
and cook for twenty minutes. Put the
macaroni in a colander to drain, and
and pour over it cold water For six
ounces of macaroni put over the fire in
sauce pan or double boiler one cup of
milk. Rub to a cream one heaping ta-
blespoonful flour with one of butter, and
stir into the milk when boiling. Stir
until it thickenS; then add two table
spoonfulS of grated cheese salt and
cayenne pepper, the drained macaroni
that has been cut into half-inch pieces,
and the beaten yolks of two eggs, Mix
we'll together and turn into a shallow
dish to cool. When cold, make the
mixture into egg-shaped balls, and roll
them in beaten egg and then in bread
crumbs, being sure that every part is
covered. Fry them light brown in
smoking hog fat. Serve with tomato
or cream sauce poured around them.
delicious Italian sauce for macaroni
is made thus Chop a good fat onion
fine and put it in a sauce pan with
three cloves and two tablespoOnfuls
of butter. Cook until the onion is
Drowned. Stir into this mixture a scant
spoonful of flour, and then add four
tableSpoonfulS of the water in which
the macaroni was boiled, little cay
enne pepper, and one tablespoonful of
cream. Rub the mixture through a
coarse sieve, and add to the Sauce half
a dozen mushrooms cut into quarters.
Let them simmer over the fire a few
moments, and then the sauce is ready
to serve. In place of the cream
tablespoonful of stewed and strained
tomatoes may be used. This sauce is
excellent to pour over boiled macaroni
or around croquettes and timbales.
To Make Macaroni Timbales-Cook
the macaroni in salted water fifteen
minutes, leaving it in long pieces.
Drain it. and when it is cold measure
the height of the mold to be used, and
cut the macaroni in lengths to fit
Butter the mould and line the sides
and bottom with the pieces of maca-
thus: Take one pound of solid meat
or fish of any kind, pounded or chopped
fine; place in a double boiler one cup
each of milk and cream and one cup of
bread crumbs; let them cook fifteen
minutes before putting in the pounded
fish, salt, cayenne pepper, and two
spoonfuls of butter; when we'll mixed
take from the fire and add one spoon
full of chopped parsley and two beaten
eggs. When the mixture becomes part
ly cool fill the dried mould with it and
cover the top with creased paper
Place the mould in baking pan of
hot water, and bake in a moderate
oven forty-fve minutes. To serve,
turn on a hot dish and pour around
the mould a sauce. If spaghetti is used
in place of macaroni, it does not re-
quire to be cooked longer than ten min
utes, and instead of cutting into
lengths, commence in the center of
the buttered mould with the spaghetti
and wind it around until the rim is
reached.
Housewives may borrow from the
vegetarians' book vegetable outlets,
which are said to be very nice. To
prepare them cook beans, peas, pars-
nips, or almose any vegetable until
soft, and hub them through a coarse
sieve. To quarter of pound of the
cooked vegetables add one tablespoon
full of melted butter, one teaspoonful
of chopped parsley, and the same
amount of onion juice, salt and pepper
in plenty, and two tablespoonfuls of
fine dry bread crumbs. Mix these well
together with a beaten egg, and mould
them into small outlets. Cover every
part with beaten egg and then with
bread crumbs, and fry them in hot
lard. A cream or tomato sauce is
pourned around them when served
OF vegetable pies there is great
variety, and they are favorite dish
at the vegetarians' table. They are
an agreeable surprise to those who
have not made their acquaintance be-
fore. A delicate pie crust, or one made
of light mashed potatoes, may be used
to cover them. Almost without. excep-
ton the vegetables for pies should be
cooked beforehand. They will be rich
er if first fried in a little butter, then
covered with either stock or water and
cooked very slowly until tender. The
following combinations go we'll togeth-
er, placing the vegetables in the dish