to 20 minutes, and vermicelli and Italian paste are
done in a few minutes. Macaroni should be thrown into boiling water
and be kept boiling, as the pipes or pieces otherwise stick together.
The Italian paste is mostly used as an addition in clear soup.

MACARONI CREAM.

6 oz. of macaroni, 3 oz. of cheese, 1/2 oz. of butter, 3/4 pint of
milk, 1 teaspoonful of Allinson cornflour, pepper and salt to taste.
Boil the macaroni until tender in only as much water as it will
absorb. Make a sauce of the milk, cornflour, and cheese (you can use
Parmesan, Gruyere, or Canadian cheese). Place the macaroni in a
pie-dish, pour the sauce over it, grate some more cheese over the top,
and let the macaroni brown in the oven.

MACARONI SAVOURY.

4 oz. of boiled macaroni, 4 oz. of Allinson fine wheatmeal, 3 eggs,
3/4 pint of milk, 1 finely chopped onion, the grated rind of 1 lemon,
2 oz. of grated cheese, 1 tablespoonful of finely chopped parsley, 1
oz. of butter, 1/2 a saltspoonful of grated nutmeg, pepper and salt to
taste. Cut the macaroni in small pieces. Make a batter of the milk,
eggs, and meal, mix into it all the other ingredients, pour it into a
buttered pie-dish, cut up the butter in pieces and spread them on the
top. Bake the savoury for 1 to 1-1/2 hours.

RICE

In many households it seems a difficulty to get rice cooked properly,
that is having all the grains separate. Very often it comes to table
in a soft, pulpy mass, which is certainly not appetising. To cook it
in a large saucepanful of water which is then drained away is very
wasteful, for a great deal of the goodness of the rice is thrown away.
The following recipe will be found thoroughly reliable and
satisfactory.

RICE, HOW TO COOK.

1 lb. of good rice, 1 quart of water, 1 oz. of butter, salt to taste.
Wash the rice and set it over the fire with 1 quart of cold water, the
butter and salt. Let it come to the boil gently, stirring it a little
to prevent the rice from sticking to the saucepan. When the rice
boils, set it on the side and let it just simmer. It will be
sufficiently cooked in 15 to 20 minutes and each grain will be
separate. Rice should not be cooked too soft, only just cooked
through.

CURRIED RICE.

1 lb. of Patna rice, 1 quart of cold water, 1 dessertspoonful of
curry, 1 oz. of butter, and salt to taste. Wash the rice, mix the
curry with the proper quantity of water, and set the rice over the
fire with it, adding the butter an