h; also
soup stock, tomato juice, or any preferred liquid.

Macaroni serves as an important adjunct to the making of various soups,
and also forms the basis of other palatable dishes.

_RECIPES._

HOME-MADE MACARONI.--To four cupfuls of flour, add one egg well
beaten, and enough water to make a dough that can be rolled. Roll thin
on a breadboard and cut into strips. Dry in the sun. The best
arrangement for this purpose is a wooden frame to which a square of
cheese-cloth has been tightly tacked, upon which the macaroni may be
laid in such a way as not to touch, and afterwards covered with a
cheese-cloth to keep off the dust during the drying.

BOILED MACARONI.--Break sticks of macaroni into pieces about an
inch in length, sufficient to fill a large cup; put it into boiling
water and cook until tender. When done, drained thoroughly, then add a
pint of milk, part cream if it can be afforded, a little salt and one
well-beaten egg; stir over the fire until it thickens, and serve hot.

MACARONI WITH CREAM SAUCE.--Cook the macaroni as directed in the
proceeding, and serve with a cream sauce prepared by heating a scant
pint of rich milk to boiling, in a double boiler. When boiling, add a
heaping tablespoonful of flour, rubbed smoothed in a little milk and one
fourth teaspoonful of salt. If desired, the sauce may be flavored by
steeping in the milk before thickening for ten or fifteen minutes, a
slice of onion or a few bits of celery, and then removing with a fork.

MACARONI WITH TOMATO SAUCE.--Break a dozen sticks of macaroni into
two-inch lengths, and drop into boiling milk and water, equal parts. Let
it boil for an hour, or until perfectly tender. In the meantime prepare
the sauce by rubbing a pint of stewed or canned tomatoes through a
colander to remove all seeds and fragments. Heat to boiling, thicken
with a little flour; a tablespoonful to the pint will be about the
requisite proportion. Add salt and if desired, a half cup of very thin
sweet cream. Dish the macaroni into individual dishes, and serve with a
small quantity of the sauce poured over each dish.

MACARONI BAKED WITH GRANOLA.--Break macaroni into pieces about an
inch in length sufficient to fill a large cup, and cook until tender in
boiling milk and water. When done, drain and put a layer of the macaroni
in the bottom of an earthen pudding dish, and sprinkle over it a scant
teaspoonful of granola. Add a second and third layer and sprinkle each
with gra