ls of well-seasoned
dried bread crumbs and small bits of butter. Stand the bake-dish
containing the macaroni in a hot oven ten or fifteen minutes, until
lightly browned on top. Serve hot in the dish in which it was baked.
Stewed tomatoes are a nice accompaniment to this dish. Double the
quantity of macaroni may be cooked at one time and a part of it kept
on ice; the following day serve in tomato sauce, thus utilizing any
left-over tomatoes.

The macaroni may be cooked while the housewife is using the range,
early in the morning. Drain the macaroni in a colander and stand aside
in a cool place. It may be quickly prepared for six o'clock dinner by
pouring over a hot cream sauce and grated cheese and quickly browning
in the oven.

Or the macaroni, when cooked tender in salt water, may be quickly
served by pouring over it a hot cream sauce, before the macaroni has
become cold. Serve at once.

Housewives should be particular when buying macaroni to get a brand
made from good flour.

CAKES--CAKE-MAKING

Sift flour and baking powder together several times before adding to
cake batter. Aunt Sarah usually sifted flour and baking powder
together four times for cakes. Flour should always be sifted before
using. Baking powder should be sifted through the flour dry. Salaratus
(or baking soda) should, usually, be dissolved before using in a
teaspoonful of hot water, unless stated otherwise. Cream of tartar
should be sifted with the flour. Flour should be added gradually and
batter stirred as little as possible afterwards, unless directions are
given to the contrary. Much beating after flour has been added is apt
to make cake tough. Cake will be lighter if baked slowly at first
After it has raised increase heat slowly so it will brown nicely on
top. The batter, if heated slowly, will rise evenly. This does not
mean a cool oven. To prevent cakes sticking to pans, grease pans well
with lard, and sift a little flour lightly over pan. Use baking powder
with sweet milk. Saleratus is always used with sour milk. Use 1
teaspoonful of saleratus to 1 pint of sour milk. Cream of tartar and
saleratus combined may be used with sweet milk instead of baking
powder. One heaping teaspoonful of Royal baking powder is equivalent
to 1 teaspoonful of cream of tartar and 1/2 teaspoonful of saleratus
combined. Either baking powder or a combination of saleratus and cream
of tartar may be used in a cake in which sweet milk is used. Usually
take 1-1/