RECIPES FOR COOKING. 989 



Macaroni. Break the macaroni in pieces two or three inches in length. Put in cold 

 water and let it stand on the cooking range until it boils ten minutes. Drain off the water 

 and put the macaroni in a rather deep dish well buttered for baking. For twelve sticks of 

 macaroni one egg well beaten and one-half pint of sweet cream or milk should be added. If 

 milk, add a small quantity of butter, salt to taste, and turn it over the macaroni. Have half 

 a cupful of grated cheese ready and sprinkle over the top just before setting in the oven. Let 

 it brown nicely and be placed on the table in the dish in which it was baked. 



Sausages. To twenty pounds of meat chopped fine add eight ounces of salt, and a half 

 ounce of saltpetre; one half teaspoonful of black pepper to every pound of meat, and one and 

 one-fourth cups of finely pulverized sage to every ten pounds of meat. A little clove or 

 allspice may be added to suit the taste. The meat for sausage should be mainly pork, about 

 one-fifth fat; of the lean meat a fourth lean beef might be used instead of all pork if desired. 

 The meat may be put in cases or packed in pans and sliced off for frying. A little partially 

 melted lard spread over the top will help preserve the meat longer. Keep in a cool place. 



Codfish Balls. Soak pieces of salt codfish over night in cold water. Boil five min 

 utes, remove all the bones and skin, and chop fine. To one part of fish add two parts of 

 finely-mashed or chopped potato that is, the fish should equal one-third of the material. 

 Add sufficient butter, salt, and pepper to season well. To a pint of the chopped fish there 

 should be two-thirds of a cup of melted butter and three or four tablespoonfuls of sweet 

 cream or milk. Mix evenly and make into little balls, which flatten to about two-thirds of 

 an inch in thickness. Beat an egg and slightly moisten the surface of the balls with it. Fry 

 to a golden brown in half butter and half lard, or pork fat. 



French Fried Potatoes. Pare the potatoes nicely, and cut into several pieces length 

 wise, making six or eight pieces of large ones and quarters of small ones. Drop into hot fat 

 and fry the same as doughnuts. Care must be used to have the fat hot when the potatoes 

 are first put in and keep it so, or they will soak fat; but if properly cooked in this way they 

 will come out a nice brown, with no objectionable amount of grease in them, and make a 

 delicious dish. Skim out and season with salt just before putting on the table. 



Cauliflower. Pick off all the leaves, wash the head of the cauliflower in cold water, 

 and put it into boiling water, with a little salt for seasoning. Let it boil an hour steadily, 

 but not furiously, so as to break it. When done take up carefully with a skimmer, put it on 

 a dish, and pour over it a sauce made of cream, melted butter thickened with a little flour or 

 corn starch, and seasoned with salt and pepper. 



Fried Onions. Peel the onions and slice them thin. Drop into a kettle of hot fat and 



fry the same as doughnuts until tender and brown. Skim out, taking care to drain out the 

 fat, and season with salt and pepper. 



Mixing Dough. The best way to mix bread or dough of any kind is with a common 

 chopping knife. It can be done much more quickly and easily in this manner, and saves the 

 trouble of having one s hands emerged in sticky dough. Never melt the lard for pie crust, 

 but mix it with the flour when cold, and wet with cold water. 



Wheat Bread. One quart of sifted flour. Have ready half a cupful of yeast. Make 

 a hollow in the middle of the flour. To three-fourths of a pint of moderately warm water 

 add two teaspoon fuls of white graniTlated sugar. We regard bread as sweeter and nicer 

 flavored if salt is omitted. Pour the warm water gradually upon the yeast and flour, mixing 

 with a chopping knife by turning and cutting until it is well mixed, and will cleave off the chop 

 ping knife readily without sticking. Dredge the moulding-board with flour; put the dough 

 upon it, and dredge the dough and hands also with flour. Mould carefully at first so as not 

 to have it adhere to the hands, and continue it until the dough is of an elastic and springy 

 consistency, and will not stick to the hands or fingers if pressed into it. Put it in a bowl 

 and cover with a clean napkin to keep out the dust. In cold weather set near the stove; in 

 warm weather, away from it until it rises. Be careful that it does not overferment. There 

 is a point in bread rising that requires attention; if it goes beyond this point it will lose its 

 sweet, delicate flavor, although it may not be really sour. It therefore requires careful 

 watching. Experience alone will enable one to readily detect the proper condition of the 

 dough. When sufficiently raised chop and work the dough, at first until it will not adhere 

 to the chopping knife; then turn it upon the moulding-board, mould as before, and make 

 into loaves. Let it stand in the tins until it is raised sufficient for baking. Bread should be 



