The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1917-06-23
HOUSEHOLD HINTS
Tested Nlacaroni Recipes.

Macaroni is still selling at COM
paratively low price in the list OF
soaring food staples. Good macaronl
recipes are worth getting. Here are
a few that have been tested and found
excellent. Try them:
Macaroni Croquettes. = Carefully
press macaroni and cheese into balls.
dip IN one egg beaten up with water.
roll in cracker or bread crumbs and
fry in hot lard or mold into cakes and
bake in oven in buttered pan.
Steamed Macaroni.-Parboil half a
pound of macaroni till tender. strain
off the water. Take the yolks of five
eggs, the whites of two, half pint OF
cream, a half pound of cheese grated
fine. Season with salt and pepper.
heat over the fire. Mix in the mac
aroni. put in a buttered dish and
steam one hour.
Indian Macaroni.-Bol half a
pound of macaroni in a pint of milk
until it becomes tender: add sugar to
taste and a teaspoonful of prepared
cocoaI vt When the macaroni is done
and slightly cool pour into a glass
dish and garnish with nuts and rail-
sins seeded. over the top sprinkle
few finely chopped nuts.
Macaroni Patties.-Break maca-
roni into short pieces; cook in salt
water until tender. Make a cream
dressing of two tablespoons of butter.
one of flour and one cup of cream.
smooth add cream and salt to taste.
Put into little patty pans a layer of
macaroni, alternating with the cream.
Bake a nice brown.
Spaghetti Pudding-Boil a quarter
of a pound of spaghetti, drain and
blanch. Add a cupful of scaided
milk, a little salt and two tablespoon
fuls of butter and four of sugar, beat
en- TO a cream. Set aside until cold
before adding the yolks of three eggs,
beaten light, and two tablespoonfuls
of blanched and chopped almonds.
Lastly whip in the whites of the eggs.
beaten to a stiff froth. Bake covered
in pudding dish for half an hour,
uncover and brown. Serve warm with
cream.
package of cooked macaroni in a bak-
ing dish, pour over a little cream and
place pieces of butter over top. Now
set in oven until cream and butter
are absorbed. Fry apples and place
over top. Serve with preferred sauce
Egg Noodles With Brown Sauce
Put two cups of cooked noodles in
frying pan with cup and half Of
rich brown sauce, two tablespoons Of
vinegar and one of capers. Beat thor
oughly and serve.
The Little Ones.
Whoever goes along the way and
views with cold, unfeeling eye the 1T
tie children at their play is called a
pretty sour old guy: and he is hated
by their maws and made the butt OF
knocks and sneers who seldom has
the mood to pause and pat the DART
ing little dears. We love the babe.
we love the tot, our tender heart thav
oft enmesh, yet of them all alas. g iot
are very flip and very freshi II is a
treat to see them sport and all their
little fancies note and yet it's nothing
or the sort when they contrive to ger
your goat. Oh, many love to dote ana
fuss DER children at their pretty NAV
anu yet at times IT seems to US they're
really somewhat in the way: he is in
deed cross old beast who views then
all with frownlng face, who never see,
In lhem the least of simple charm or
pretty grace yet he upon the otbar
hand who says he loves to have tbar,
near, we wonder IL he means IL
and we wonder If he's quite sincere
Tho often cute as they can be ana
nice TO pat upon the head az ti,,a.
were rather glad to see them nacLa5
away and sent to bed.
Rye Cakes With Honey.
TWO cupfuls sour milk, two eunfu,.
rye hour, one-half teaspoonful sal,
three-quarters tablespoonful sods to-
eggs, one-half cupfui strained hons,s
dissolve the soda in the sour nit
aod rye flour and salt. thus forrnirs
thih batter; beat well and add the
esEs wen beaten. Add honey ana
bake on a well creased hot eriddI.
Serve with butter and more hor
II not desired so sweet. less bn,,a,,
may be used in the batter
---e
used to try my hand at writing
when / was in college, s
Ever write for money!"