150 
SCOUTING FOR GIRLS 
of flour and a half teaspoon of salt and pour over the 
mixture a cup and a half of cold milk. Cook this mix- 
ture directly over the heat, stirring constantly until it 
begins to thicken. Then place the dish over the lower 
part of the double boiler, containing boiling water, and 
let it continue cooking for fifteen minutes. Put a layer 
of the boiled macaroni in a buttered baking dish and 
sprinkle with cheese, either grated or cut into small 
pieces. Pour on a layer of the sauce. Follow this by 
layers of macaroni, cheese and sauce until the dish is 
full. Cover with buttered crumbs and bake until the 
crumbs are brown. To make the buttered crumbs, melt 
one tablespoon of butter or oleomargarine and stir in six 
tablespoons of crumbs. * 
The macaroni and cheese may be prepared in the morn- 
ing if desired and baked at supper time in a moderate 
oven. It should be left in the oven long enough to be- 
come thoroughly hot. If there are little children in the 
family a dish of creamed macaroni should be made for 
them without the cheese. 
Cream of Potato Soup — 
3 potatoes 1 y 2 teaspoons salt 
1 quart milk teaspoon celery salt 
2 slices of onion 34 teaspoon pepper 
3 tablespoons flour 2 tbsp. butter or oleomargerine 
Cook the potatoes in boiling salted water. When soft 
rub through a sieve. Scald the milk with the onion in a 
double boiler, remove the onion, unless the family likes it 
left in, add the salt, celery salt and pepper. Melt the 
butter in a small sauce pan, stir the flour into it and then 
add this mixture to the hot milk, stirring briskly. Cook 
for ten minutes over boiling water in the double boiler. 
A good creamed soup may be made from almost any 
vegetable, substituting vegetable pulp for the potato. 
Celery soup and corn soup are very good With these 
