prig of parsley, three whole cloves, three peppercorns, and
half an ounce of onion sliced; rub them through a sieve with a wooden
spoon, and set the sauce to keep hot; mix together over the fire one
ounce of butter, and half an ounce of flour, and when smooth,
incorporate with the tomato sauce.

88. =Timbale of Macaroni.= (_A sweet dish._)--Boil half a pound of
_macaroni_ of the largest size, in boiling water and salt for fifteen
minutes; drain it in a colander, wash it well, lay by one quarter of it,
and put the rest into a sauce-pan with one ounce of butter, one pint of
milk or cream, four ounces of sugar, one teaspoonful of vanilla
flavoring, and a saltspoonful of salt; simmer it gently while you line a
well buttered three pint plain mould with the best pieces you have
reserved, coiling them regularly in the bottom and up the sides of the
mould; put what you do not use among that in the sauce-pan, and as soon
as it is tender fill the mould with it, and set it in a hot oven for
fifteen minutes; then turn it out on a dish, dust it with powdered
sugar, and serve it hot, with a pudding sauce.

89. =Vanilla Cream Sauce.=--Put three ounces of powdered sugar into a
sauce-pan with one ounce of corn starch, and one gill of cold water; mix
them smooth off the fire; then put the sauce-pan on the fire and pour in
half a pint of boiling milk, stirring smooth with an egg-whip for about
ten minutes, when the sauce will be thoroughly cooked; flavor it with
one teaspoonful of vanilla, and serve with pudding at once.

CHAPTER VI.

LARGE ROASTS.

Since roast or rather baked meats so often play the chief part in
American dinners, a few directions will be useful in connection with
their cooking. The object in cooking meat is to prepare it for easy
mastication and complete digestion; and it should be accomplished with
the least possible waste of the valuable juices of the meat. The
roasting of meat before the fire is not often possible in ordinary
kitchens, but with a well managed oven the same result can be attained.
If meat is placed before a slow fire, or in a cool oven, the little heat
that reaches it serves only to draw out its juices, and with them its
nutritious elements. The albumen of its cut surfaces coagulates at the
temperature of a bright, clear fire, or a hot oven, and thus seals up
the juices so that only a part of them escape, and those are collected
in the form of a rich brown, highly flavored crust, upon the