Show I I Household Recipes Macaroni Dish Dishes Macaroni and spaghetti dishes are almost ideal iron from tho ho dietetic point of ot view for summer AmericanA Americans do not half appreciate tho the possibilities of macaroni When Ital Italians of comfortable comfortable comfor table means and good family can cau make some form of macaroni macaroni macaron their standard dinner dish every crr day and thrive on it its food possibilities would seem to bear hear investigation n and adoption The Tho true macaroni wheat is not yet vet grown in in America to any great relt extent What is needed for this purpose is a good hard wheat rich in gluten Color does not matter motter in fact a grayish white flour contains tho largest per pcr cent of gluten If it is pure white that means too much starch and the tho housewife in buying should bear benr that point in mind and look for a 3 creamy macaroni If it is ia pure white it b becomes comes pasty and mucilaginous agi foils in cooking and burns readily The taste for macaroni grows by what it feeds on Tho butter cheese or oil T with th which it is served supplies tho the lacking fats and oils aHa The Tho Italians in an cookin cooking macaroni never ne break it up To cook it plain plunge in in a generous kettle of bo boiling lin water lightly salted and boil rapidly for fifteen or twenty minutes until tender Servo Serve hot with a bowl of grated cheese A pound of I macaroni furnishes a good plateful apicco apiece for four persons Baked Macaroni This is both tilling filling and appetizing Put a layer laer of the cooked macaroni inthe m lD the bottom of a buttered baking dish covered with a layer of tomato fresh or canned season with salt and popper add adda adda a a layor of grated rated cheese with lumps of butter a grated onion and if desired do do- sired an any shred of left over cold meats Add another layer of macaroni and so 50 continue to the top havin having the top layer of the grated fated cheese Bake until hot bubbly and steaming at tho top Vermicelli Pudding Cook one half pound vermicelli in boiling salted water for five minutes Strain Add to the thc vermicelli a pint of milk two well beaten eggs rs and a half cup of sugar Flavor with vanilla mix mb well pour in a custard pan dot with bits of butter on top and bake in moderate moderate mod mod- erate erato over until firm and lightly browned A half balf cup sultana raisins mn may bo be added if desired Molasses Cookies Put into a bowl J one and one third cups cup of molasses one cup of brown sugar sug-ar one cup of sour milk in which a heaping heaping heap heap- ing ing- teaspoonful of soda has been dis dis- solved Add one teaspoonful vinc vinegar ar and aDd stir until tho the soda has bas stopped No Now add ono one cup melted molted shortening one beaten e egg g- g gone one tablespoonful tablespoonful table table- spoonful each cinnamon and ginger ing-er and anda a salt Mix add flour dour enough b to make as soft a dou dough b as can be roB rolled cd out cut in thick cookies and bako in a quick oven Soft Gingerbread With Sour Milk Put into a pan ono one cup of molasses one cup cap of sour milk one-half one cup of softened butter ono one heaping teaspoonful teaspoon teaspoon- ful of soda a tablespoonful of ginger n er erand and flour to mix mix very soft To Pickle Nasturtiums This is tho the time of ot year to pickle nasturtium nasturtium nasturtium nas nas- seeds to add to pickles Select the tho largest green ones and put them into a bottle bottlo cover with pure puro cider vinegar and cork tho the bottle In a few days the they can be added to pickles nickles or preserve preserved in this manner all winter inter Th They are vcr very nice as a garnish and ap appetizing appetizing when added to fancy sala salads s. s Dill Pickles Fickles Select sized medium smooth cucumbers cucumbers cucumbers bers wash th them m thoroughly in cold coldwater coldwater coldwater water and aud pack them in a to tub tuo or firkin placing first in the receptacle cle a layer of dill and vine leaves and then a layer of cucumbers Keep up that process using first the tho dill diU and leaves lea an and then a layer of cucumbers until all aro used Make a brine of eight quarts of water and five tic cupfuls of salt snIt After three days drain the brine off of the cucumbers boil it a again ain and when it is cool pour it back over tho the cucumbers To obtain good results tho the cucumbers must be kept well under the brino This ml may maybe be bl I I done dono by putting a weight on tho the top layer Improving Pastry Pastry of all kinds is improved by keeping keeping- for a few hours in a cold place before bakin baking It is mMe m more flaky by bv frequent rollings and the tho addition of or o a few drops of lemon juice |