ater without
breaking. Boil rapidly 20 minutes. When done put it in a colander to
drain. Put the butter in a saucepan to melt, add to it the flour, mix
until smooth, then add the tomatoes (which have been strained), stir
carefully until it boils. Pour over the hot macaroni and serve at
once.

MACARONI AND CHEESE.

1/4 lb. of macaroni.
1/4 lb. grated cheese.
Salt and white pepper to taste.
1/2 pt. milk.
1 tsp. butter.

Break the macaroni in pieces about 3 inches long. Put it into plenty
of boiling water. Add 1 tsp. salt and boil rapidly 25 minutes; drain,
throw into cold water to blanch for 10 minutes. Put the milk into the
double boiler, add to it the butter, then the macaroni which has been
drained, and cheese; stir until heated, add the salt and pepper, and
serve. (The macaroni may be placed in a baking dish in alternate
layers with the cheese, sprinkling each layer with pepper and salt,
pouring the milk over the top, cutting the butter in small bits
distributed over the top, and bake until brown in a moderately quick
oven.)

* * * * *

CHEESE.

CHEESE SOUFFLE.

1/4 lb. of cheese.
1 ssp. of soda.
A speck of cayenne.
2 tbsps. flour.
1/2 cup of milk.
1 tsp. mustard.
2 eggs.
2 tbsps. butter.

Put the butter in a saucepan, when melted stir in the flour, add the
milk slowly, then the salt, mustard and cayenne, which have been mixed
together. Add the yolks of the eggs which have been well beaten, then
the grated cheese; stir all together, lift from the fire and set away
to cool. When cold, add the stiff beaten whites, turn into a buttered
dish and bake 25 or 30 minutes. Serve immediately.

WELSH RAREBIT.

1/4 lb. cheese.
1 tsp. mustard.
A speck of cayenne.
1 tsp. butter.
1/4 cup cream or milk.
1/2 tsp. salt.
1 egg.

Grate the cheese, put it with the milk in the double boiler. While
this is heating, make some toast. Mix the mustard, salt and pepper,
add the egg and beat well. When the cheese has melted, stir in the egg
and butter, and cook about two minutes, or until it thickens a little,
but do not let it curdle. Pour it over the hot toast and serve at
once.

* * * * *

BEVERAGES.

TEA.

In making tea, the following rules should be observed. The water
should be freshly boiled. The teapot, which should be of earthen or
china (never of tin