Macaroni (Mushroom Sauce)

Cook macaroni 25 or 30 minutes. Meanwhile prepare sauce as follows: Fry 1 onion (sliced thin) in 1/2 cup olive oil. Pour hot water over 1 cup of dried mushrooms and allow to stand 5 minutes. Drain, chop mushrooms and add to oil and onion, then add 1/2 can tomatoes. Let cook while macaroni is cooking. In serving dish, put layer of macaroni, then sauce, then grated Eastern or Parmesan cheese, macaroni, sauce and cheese on top. - H. M. K.

Creamed Mushrooms

One pound mushrooms, 1 pint cream, 2 tablespoons butter, salt and pepper to taste. Skin mushrooms, break stems and larger mushrooms in pieces. Saute in butter and salt; add cream and cook until tender.

Salsify Or Oyster Plant

To prevent this root from turning dark it must be dropped as soon as pared and cut into the following mixture: For 6 good sized roots mix together 1 table-spoonful of vinegar, 2 tablespoonfuls flour, 1 teaspoonful salt and 3 pints water. Wash and scrape the roots, then cut into thin slices. Drop into the prepared water. Place the stew pan on the fire and cook the salsify 30 minutes. Drain and serve in a white sauce or mix together 1 tablespoonful of butter, 1/2 a tea-spoonful of salt, 1 teaspoonful of lemon juice and 1 teaspoonful of minced parsley and serve at once.

Onion Souffle

Chop fine 1 cup of boiled onions. Make a white sauce with 1 tablespoonful of butter, 1 tablespoonful of flour, 1 cup of milk and little salt and pepper. When this sauce boils, add a small cup of stale bread crumbs, 1 teaspoonful of chopped parsley, the chopped onion and beaten yolks of 2 eggs. Beat the whites until stiff and fold in. Pour mixture into a buttered dish and bake 15 minutes in a moderate oven. Serve immediately. - Mrs. H. B. A.

Baked Onions

Choose large, perfect onions for this purpose. Trim the bottoms, but do not peel them. Throw them into a kettle of boiling water, add a teaspoonful of salt and boil rapidly 1 hour; then drain in colander. Take each one out separately, wipe it dry, roll in a square of buttered tissue paper, twisting it at the top to keep it closed. Place in baking pan and bake in slow oven for 1 hour or until tender all through. When done take off papers, peel and place them in deep dish, brown slightly, basting with butter for few minutes. Season with salt and pepper and melted butter. Spanish onions are particularly nice served this way. - Mrs. D. C.


Wash -the parsnips clean, cook until tender in boiling salted water, then mash; season with butter, pepper and salt to taste; make into small cakes, dip in beaten egg, roll in bread crumbs and fry in deep hot fat or drippings.

Parsnip Souffle

Pare and boil 5 medium sized parsnips until tender; then rub through a sieve. Season with 1/2 teaspoon salt, a little pepper and nutmeg. Dredge with 2 teaspoons flour. Mix thoroughly; then fold in the stiffly beaten whites of 4 eggs. Turn into a buttered fireproof serving dish, place in pan of hot water and bake in a moderate oven to a delicate brown.

A. Nice Way to Cook and Serve Sweet Peas - Shell peas and cover with just enough hot water to cook them in. Add a tablespoonful sugar, salt and a little soda (about a pinch), while they are cooking. Cook in an uncovered stew pan. Cook about 20 minutes, or until peas are tender, when, if properly cooked, there will be no more liquid remaining than will be sufficient to serve them in. Use no thickening. Peas cooked in this way retain all their flavor and goodness. - M. Z. T.