re wholesome and
palatable, and prevents the raw taste of cornmeal noticeable in mush
cooked too quickly. The small quantity of sugar added is not noticed,
but improves the flavor of the mush.

MACARONI

In early spring, when the family tire of winter foods and it is still
too early for vegetables from the home garden, and the high price of
early forced vegetables in the city markets prevent the housewife, of
limited means from purchasing, then the resourceful, economical
housewife serves macaroni and rice in various ways and makes
appetizing dishes of the fruits she canned and preserved for Winter
use, combined with tapioca and gelatine. Milk and eggs tide her over
the most difficult time of the year for young, inexperienced cooks.
When the prices of early vegetables soar beyond the reach of her
purse, then she should buy sparingly of them and of meat, and
occasionally serve, instead, a dish of macaroni and cheese, or rice
and cheese, and invest the money thus saved in fruit; dried fruits, if
fresh fruits are not obtainable.

Macaroni is such a nutritious food that it should be used frequently
by the young housewife as a substitute for meat on the bill of fare.
Also occasionally serve a dish of baked beans or a dish composed of
eggs, or milk combined with eggs, instead of the more expensive meat
dish, all equally useful as muscle-builders, and cheaper than meat.
The wise housewife will learn which foods furnish heat for the body
and those which produce fat and energy, and those which are
muscle-builders, and endeavor to serve well-balanced meals of the
foods belonging to the three classes and thus with fruit and
vegetables she will make wise provision for her family.

BAKED MACARONI AND CHEESE

Put 2 cups or 1/2 pound of macaroni (either the long sticks broken in
pieces or the "elbow" macaroni, as preferred) in a kettle holding
several quarts of rapidly boiling, salted water, and cook about 25
minutes, or until tender. Drain in a colander and allow cold water to
run over it for several seconds. This prevents the macaroni sticking
together. Place the macaroni in a buttered baking dish and pour over a
hot "cream sauce" composed of 1 cup of milk and 1 cup of water, 2
tablespoonfuls of flour, 2 even tablespoonfuls of butter and a pinch
of salt. (Too much salt is apt to curdle the milk.) Spread over the
top of macaroni about 3 tablespoonfuls of grated cheese, or, if
preferred, sprinkle over the top 3 tablespoonfu