ayenne. Boil macaroni in salt and
water until tender, drain and lay in dish. Put pint of milk on fire,
just before boiling, add one tablespoon flour, rubbed smooth in a little
cold milk, butter, nearly all the cheese grated, mustard and cayenne.
Boil until thick as custard, then pour over macaroni, sprinkle
remainder of cheese on top with some small pieces of butter; if used
immediately bake twenty minutes, if allowed to get cold one half hour.

CREAM-BAKED ONIONS.

MRS. J. S. THOM.

Pare as many good-sized onions as required and cover with boiling water,
boil for ten minutes, then drain. Cover again with boiling water to
which add one half teaspoon of salt, and cook till tender. Drain
carefully and put the onions in a baking dish, place on each a teaspoon
of butter, add pepper and salt to taste, then fill the dish half full of
milk and cover with a layer of fine bread-crumbs. Bake till a delicate
brown.

CORN OYSTERS.

MRS. FRANK GLASS.

One pint green grated corn, two tablespoons of milk, two eggs, two
tablespoons of butter, flour to make a batter. Fry with butter.

OYSTER PANCAKES.

MRS. WADDLE.

One quart of new milk, three eggs, one half dozen green corn grated, one
half teacup melted butter, one teaspoon salt and pepper. Flour enough to
make a thin batter, fry with butter.

STIRRED POTATOES WITH EGGS.

MISS GRACE MACMILLAN.

Eight cold boiled potatoes chopped fine. Put into the saucepan a piece
of butter the size of an egg. When it melts stir in the potatoes,
stirring them till brown, then pour in four well beaten eggs, and stir
them well through the potatoes. Serve very hot.

SWEET POTATOES STUFFED.

MRS. ARCHIBALD LAURIE.

Four large sized sweet potatoes baked until tender, then cut carefully
in two. Cut a piece off each end, so they will stand, then scoop out,
leaving the skins perfect. Mash the potato fine with an egg dressing as
follows: boil four eggs hard, mash the yolks to a paste with cream to
thin, salt and pepper to taste and a little mustard if liked; with this
mixture fill the skins, place a piece of butter on top of each, and bake
until well browned. Serve in individual saucers with a small doyley
under.

POTATO FRILL.

MRS. FRANK GLASS.

Boil and mash some potatoes, working in a little milk and butter but not
enough to make the paste soft; while hot add one beaten egg. Shape this
paste into a fence on the inside round of a shallow dish, fluting it
with the roun