ten. Pour all the
juice or sauce from the apricots into the macaroni, cover the macaroni
well, set on back of the stove for fifteen minutes, then take off and
allow to cool. When cold form a pile of macaroni in the center of the
dish and cover with apricots, placing them in circles around and over
it.

~MACARONI AND CHEESE~--Cook macaroni broken up into short length in
boiling salted water. Boil uncovered for twenty or thirty minutes, then
drain. Fill a buttered pudding dish with alternate layers of macaroni
and grated cheese, sprinkling pepper, salt and melted butter over each
layer. Have top layer of cheese, moisten with rich milk, bake in
moderate oven until a rich brown.

~SCRAMBLED CAULIFLOWER~--Trim off the coarse outer leaves of a
cauliflower. After soaking and cooking, drain well and divide into
branches. Sprinkle with nutmeg, salt and pepper and toss into a frying
pan with hot butter or olive oil.

~MACARONI OR SPAGHETTI SERVED IN ITALIAN STYLE~--Break a pound of
macaroni or spaghetti into small pieces. Put into boiling salted water
and boil about twenty minutes. Then drain and arrange on platter.
Sprinkle on each layer grated cheese and mushroom sauce. Serve hot.

~MUSHROOM SAUCE, ITALIAN STYLE~--(For macaroni, spaghetti, ravioli and
rice.)--A small piece of butter about the size of an egg. One or two
small onions, cut very small. About two pounds of beef. Let all brown.
Prepare as you would a pot roast. Add Italian dried mushrooms, soaked
over night in hot water, chopped in small pieces. Add about one-half can
of tomatoes. Let all cook well. Salt and pepper to taste. Add a little
flour to thicken.

~MOLD SPINACH~--Remove roots and decayed leaves, wash in several waters
until no grit remains. Boil in water to nearly cover until tender,
drain, rinse in cold water, drain again, chop very fine; reheat in
butter, season with salt and pepper and pack in small cups. Turn out and
garnish with sifted yolk of egg.

~NUT PARSNIP STEW~--Wash, scrape and slice thin two good-sized parsnips.
Cook until perfectly tender in two quarts of water. When nearly done add
a teaspoon of salt and when thoroughly done a teaspoon of flour mixed
with a little cold water, stir well and let boil until the flour is well
cooked, then stir in one-half cup of walnut meal, let boil up once, and
serve immediately.

~POTATOES A LA MAITRE D'HOTEL~--Slice cold boiled potatoes thin. Melt a
rounding tablespoonful of butter in a