vegetable.

MACARONI AND CHEESE

Cook one package of macaroni in a large kettle of boiling water for
twenty minutes and then drain and pour over the macaroni a pan of cold
water. Drain again. Now return to the kettle and add

One-half can of tomatoes,
Two teaspoons of salt,
One and one-half teaspoons of paprika,
One-fourth pound of cheese, cut in small pieces,
Eight tablespoons of flour dissolved in
One-half cup of water,
Four onions, chopped fine.

Bring to a boil and cook slowly for ten minutes.

TO MAKE NOODLES

Break into a mixing bowl one egg and then add

Three tablespoons of water,
One-half teaspoon of salt,
Pinch of pepper.

Beat to mix and then add sufficient flour to make a stiff dough. Knead
for five minutes and then cover and let stand for ten minutes. Now
roll out on a floured pastry board until thin as paper. Roll as for
jelly and then cut into thin strips with a sharp knife. Spread out to
dry for one-half hour.

GNOCCHI DI LEMOLINA

Place one cup of water and one cup of milk in a saucepan and bring
to a boil. Add slowly seven tablespoons wheat cereal. Cook for ten
minutes and stir constantly. Now add

One well-beaten egg.
One-half teaspoon of salt.

Beat well to mix and then pour into loaf-shaped pan to mould. When
firm turn out on the moulding board and cut into blocks. Place in a
well-greased baking dish; sprinkle with grated cheese and dot tiny
bits of butter. Bake in a hot oven until the cheese forms a light
brown crust. Serve with tomato sauce.

MACARONI SOUFFLE

Cook one-fourth pound of macaroni and then cool and chop fine. Place
in a bowl and add

One onion, chopped fine,
One red pepper, chopped fine,
Four bunches parsley, chopped fine,
Yolks of two eggs,
Two cups of cream sauce,
One and one-half teaspoon of salt,
One teaspoon of paprika.

Beat to mix and then cut and fold in the stiffly beaten whites of two
eggs. Pour into a greased baking dish and bake in a moderate oven for
twenty minutes. Serve at once.

RICE

Rice is extensively cultivated in the Orient and supplies the
principal food to nearly one-half the population of the entire world.
There is every reason why rice should be a daily article of diet
in planning the menu. It is more nutritious than the potato and it
digests more readily. When properly cooked and served it is an ideal
starchy food.

Unpolished rice contains all the nutritions of the grains, w