Favorite Dishes : a Columbian Autograph Souvenir Cookery Book

to heat before putting in the egg plant. Drain on brown paper and serve very hot. Tomato catsup should be served with it. (_Mrs. Rohrer's Cook Book._) MACARONI--GOOD. From MRS. SAM S. FIFIELD, of Wisconsin, Alternate Lady Manager. Five tablespoons of grated cheese, one of flour, one of butter, one egg, one-half cup of cream, salt and pepper; put over the fire and stir until the cheese is dissolved. Boil one-fourth package of macaroni in suited water about fifteen minutes, drain, cover with milk and boil again. Stir all together and bake until brown. RICE AS A VEGETABLE. From MRS. CHARLES H. OLMSTEAD, of Georgia, Lady Manager. Wash and pick thoroughly one quart of rice; put in pot containing two quarts of boiling water; salt to taste; let the rice boil for fifteen minutes; then pour off all the water that has not been absorbed by the rice and place the pot on back of stove to steam; stir occasionally until grains of rice separate. CRANBERRIES. From MRS. LANA A. BATES, of Nebraska, Alternate Lady Manager. After removing all soft berries, wash thoroughly; place for about two minutes in scalding water, remove, and to every pound of fruit add three-quarters of a pound of granulated sugar and a half pint of water; stew together over a moderate but steady fire. Be careful to _cover_ and _not stir_ the fruit, but shake the vessel. If attention to these particulars be given the berries will retain their shape to quite an extent, which materially adds to their appearance on the table. Boil from five to seven minutes; remove from the fire; turn into a deep dish, and set aside to cool. If strained sauce be preferred, one and a half pounds of fruit should be stewed in one pint of water for ten or fifteen minutes or until quite soft; then strain through a colander or fine wire sieve; add three quarters of a pound of sugar and return to the fire and boil three minutes, stirring constantly; set away to cool, when it will be ready for use. EGGS PLAIN OMELET