i,
tagliarini). Let it be rather overdone; dress it with butter and
grated cheese; then work into it one or two eggs, according to
quantity. Butter and bread crumb a plain mold, and when the macaroni
is nearly cold fill the mold with it, pressing it well down and
leaving a hollow in the centre, into which place a well-flavored mince
of meat, poultry or game; then fill up the mold with more macaroni,
pressed well down. Bake in a moderately heated oven, turn out and
serve.

MACARONI A LA CREME.

Boil one-quarter of a pound of macaroni in plenty of hot water,
salted, until tender; put half a pint of milk in a double boiler, and
when it boils stir into it a mixture of two tablespoonfuls of butter
and one of flour. Add two tablespoonfuls of cream, a little white and
cayenne pepper; salt to taste, and from one-quarter to one-half a
pound of grated cheese, according to taste. Drain and dish the
macaroni; pour the boiling sauce over it and serve immediately.

MACARONI AND TOMATO SAUCE.

Divide half a pound of macaroni into four-inch pieces, put it into
boiling salted water enough to cover it; boil from fifteen to twenty
minutes then drain; arrange it neatly on a hot dish and pour tomato
sauce over it, and serve immediately while hot. See SAUCES for tomato
sauce.

[Illustration]

BUTTER AND CHEESE

TO MAKE BUTTER.

Thoroughly scald the churn, then cool well with ice or spring water.
Now pour in the thick cream; churn fast at first, then, as the butter
forms, more slowly; always with perfect regularity; in warm weather,
pour a little cold water into the churn, should the butter form
slowly; in the winter, if the cream is too cold, add a little warm
water to bring it to the proper temperature. When the butter has
"come", rinse the sides of the churn down with cold water and take the
butter up with a perforated dasher or a wooden ladle, turning it
dexterously just below the surface of the buttermilk to catch every
stray bit; have ready some very cold water in a deep wooden tray; and
into this plunge the dasher when you draw it from the churn; the
butter will float off, leaving the dasher free. When you have
collected all the butter, gather behind a wooden butter ladle and
drain off the water, squeezing and pressing the butter with the ladle;
then pour on more cold water and work the butter with the ladle to get
the milk out, drain off the water, sprinkle salt over the butter--a
tablespoonful to a pound; wor