is pure.

TRUFFLES.

The truffle belongs to the family of the mushrooms; they are used
principally in this country as a condiment for boned turkey and
chicken, scrambled eggs, fillets of beef, game and fish. When mixed in
due proportion, they add a peculiar zest and flavor to sauces that
cannot be found in any other plant in the vegetable kingdom.

ITALIAN STYLE OF DRESSING TRUFFLES.

Ten truffles, a quarter of a pint of salad oil, pepper and salt to
taste, one tablespoonful of minced parsley, a very little finely
minced garlic, two blades of pounded mace, one tablespoonful of lemon
juice.

After cleansing and brushing the truffles, cut them into thin slices
and put them in a baking-dish, on a seasoning of oil or butter,
pepper, salt, parsley, garlic and mace in the above proportion. Bake
them for nearly an hour, and just before serving add the lemon juice
and send them to the table very hot.

TRUFFLES AU NATUREL.

Select some fine truffles; cleanse them by washing them in several
waters with a brush until not a particle of sand or grit remains on
them; wrap each truffle in buttered paper and bake in a hot oven for
quite an hour; take off the paper; wipe the truffles and serve them in
a hot napkin.

MACARONI.

MACARONI A LA ITALIENNE.

Divide a quarter of a pound of macaroni into four-inch pieces. Simmer
fifteen minutes in plenty of boiling water, salted. Drain. Put the
macaroni into a saucepan and turn over it a strong soup stock, enough
to prevent burning. Strew over it an ounce of grated cheese; when the
cheese is melted, dish. Put alternate layers of macaroni and cheese,
then turn over the soup stock and bake half an hour.

MACARONI AND CHEESE.

Break half a pound of macaroni into pieces an inch or two long; cook
it in boiling water, enough to cover it well; put in a good
teaspoonful of salt; let it boil about twenty minutes. Drain it well
and then put a layer in the bottom of a well-buttered pudding-dish;
upon this some grated cheese and small pieces of butter, a bit of
salt, then more macaroni, and so on, filling the dish; sprinkle the
top layer with a thick layer of cracker crumbs. Pour over the whole a
teacupful of cream or milk. Set it in the oven and bake half an hour.
It should be nicely browned on top. Serve in the same dish in which it
was baked with a clean napkin pinned around it.

TIMBALE OF MACARONI.

Break in very short lengths small macaroni (vermicelli, spaghett