HOW WE COOK IN TENNESSEE

Baked Macaroni. — Boil one-half ponnd of macaroni till tender; strain off the water and pnt in a deep dish — buttered to prevent its sticking — with layers of grated or finely-cut cheese, butter, pepper and salt, alternating with layers of the macaroni. Finish with the cheese layer on top. Bake till a nice brown — about twenty minutes or half an hour.

Macaroni with Eggs. — Boil till tender one-half pound of macaroni or spagetti; drain off the water; beat well two eggs and mix in the macaroni. Butter a dish, and put in alternate layers of macaroni and eggs, and grated cheese, pepper and salt. Pour over all about half a teacup of milk. Bake till a good brown.

Macaroni and Cheese. — Break one-half pound macaroni into small pieces; cook in boiling water twenty minutes, teaspoon of salt. Drain it well and put a layer in bottom of a well buttered baking dish, upon this some grated cheese and small pieces of butter, a bit of salt, then more macaroni and so on, filling the dish; pour over the whole one cup milk. Bake half hour.

Macaroni with Cheese. — One-quarter of a pound of macaroni (inch pieces) and cook in three pints of boiling water twenty minutes. Drain, pouring over it cold water. Make a sauce of one tablespoonful each of butter and flour, and one and a half cups of hot milk, salted. Put a layer of cheese in bottom of baking dish, then a layer of macaroni and one of sauce, and proceed in this manner until all are used. Cover top of dish with bread crumbs pulverized in food cutter, placing bits of butter and a little cheese over it, and bake until brown.

A secret of the delicious spaghetti and macaroni served in Italian table d'hote restaurants is that instead of being boiled in water, the cereal is cooked in very rich stock.

HOW WE COOK IN TENNESSEE. Ill

Macaroni with Tomatoes. — Cook the macaroni as for cheese, abont one-fourth of a package. While that is cooking, open a can of tomatoes and put in another vessel on the stove, chop- ping the hard lumps. Then take two slices of breakfast bacon and fry until crisp. If you like you can cut this in small bits and put in the tomatoes. Then take one onion the size of an egg, and slice and fry in the grease of the bacon, and put the grease, onion and mocaroni in the tomatoes and cook about one hour, or until thick ; salt and pepper to taste. Cook on the back of the stove. — Mrs. J. L. Newsom.

Italian Macaroni. — One pound beefsteak ground fine in meat chopper, add to this half can of tomatoes ; put in a pot and set on back of stove to simmer for two hours. Grind two medium sized onions and brown in half cup of butter. Stew about one- third package of macaroni for one hour. When meat, toma- toes, onions and macaroni are all cooked mix onions, tomatoes and meat together for a sauce, seasoning to taste with salt. Put macaroni on a large platter, spreading sauce over it and covering all with thick layer of grated cheese (Edam prefer- red). A little olive oil added to the sauce makes it richer. This makes quantity sufficient for ten people. Fine. Mrs. B. E. Thomas.

Spaghetti and Tomatoes. — One-quarter pound of spaghetti, one-half pint of stewed tomatoes, one tablespoonful of flour, one tablespoonful of butter, one onion, salt and pepper to taste. Take a handful of spaghetti, put the ends into boiling salted water, and as they soften coil without breaking. Boil briskly until done, drain and let stand in cold water fifteen minutes to blanch. Place the butter in a frying pan; when hot add the sliced onion and fry until brown. Add flour and stir until smooth. Then pour in the strained tomatoes, and when they boil add the spaghetti ; boil up once and serve without cutting. Onion may be omitted if desired. — Mrs. W. E. Fite.