Los Angeles Herald from Los Angeles, California • Page 52

12 GOOD RECIPES MACARONI AU GRATIN Break into lightly salted boiling water one package of macaroni. Use but little more water than will be absorbed by the macaroni. Cook until the cooked flavor has permeated the macaroni, not until soft or mushy, about twenty to forty minutes. Then thoroughly drain the macaroni in a saucepan. Next turn the macaroni In a colander and pour cold water over it.

Now, In the saucepan In which you have drained the macaroni, put one tablespoonful of butter and one-half pound each of grated Swiss and Parmesan cheese. If not convenient to get this cheese, one pound of fairly sharp American cheese can be used. If the drained contents of the pan is thick (like gravy), you can then add one-half cup of milk, salt to taste, stir smooth over a slow Are; add the macaroni and stir it for a few minutes. In case the liquid drained into the saucepan is thin it should be boiled awhile until fairly thick, after which the milk and the other additions mentioned can be added. After following previous directions pour the entire contents into a baking dish and cover with bread crumbs and bake in a hot oven for ten to fifteen minutes and serve.

CHEESE OMELETTE Break three or four eggs into basin, add one tablespoonful of rich milk, beat with fork four'minutes; melt one scant ounce of butter in glaced plan, perfectly clean; when hot, but not too hot, pour in the mixture and stir with spoon over brisk fire until it begins to set; add salt to taste and sprinkle grated cheese, then shake pan vigorously and fold the cake, turning from the handle; this is easy with a little practice. Let the under side fry a golden brown, turn over on hot dish and serve. CHEESE AND APPLE SALAD To one cup of minced apple add one half cup grated cheese, one-half cup of minced cabbage and about one cup of shredded lettuce hearts. Mix well and pour on a liberal amount of Mayonnaise dressing. Garnish the salad dish with parsley and place a few ripe olives on top.

The sour cream dressing may be used If desired. CHEESE COMBINATION SALAD Take one-half cup each of sliced radishes, minced cabbage, sliced cucumbers, minced onions, chopped tomatoes and shredded lettuce. Thoroughly mix these and then stir in one cup of cottage cheese and enough hygeia dresing to make it the proper consistency. Serve on a garnished salad dish and decorate with ripe olives and nut meats. CHEESE SOUFFLE Melt one tablespoonful of butter and stir Into It one tablespoonful of flour.

Add one-half cup of milk, season with salt and paprika. Add the beaten, yolks of four eggs and one cup of grated cheese. Finally cut in the stiffly beaten whites of the eggs and bake twenty minutes in moderate oven. Serve at once on toasted crackers. STUFFED PEPPERS Bell peppers may be stuffed with meat, flsh or rice and cheese, but my favorite recipe is round steak run through the meat grinder.

Add a grated onion, a cupful of bread crumbs and plenty of salt. Remove the seeds carefully from the peppers and stuff with the above mixture. Set in a pan with a little stock with which to baste the peppers or two teaspoonfuls of beef extract may be added to a little water and used In the same way. Bake in moderate oven until peppers are tender. Stuffed tomatoes usually accompany a fish course.

When baking, the tops should be fastened on with toothpicks or small skewers. Bake in an earthenware dish for forty minutes and serve LOS ANGELES HERALD SUNDAY MAGAZINE THE HOME RUBY BASHFORD with a garnishing of parsley. Chopped chicken or veal with bread crumbs makes an appetizing filling. Spanish peppers or Spanish onions may be served in this way. Egg plant is so rich and solid that It may easily take the place of meat to the satisfaction of everyone.

Stuffed eggplant Is prepared in much the same way as tomatoes, only, of course, requiring longer cooking. Frequent basting with melted butter and boiling water is necessary, and when done thicken the gravy with a little browned flour and pour over the eggplant. WARM WEATHER DISHES Cottage cheese is so easily made at home when there Is sufficient milk that it is a pity more housekeepers do not make It an item on the bill of fare. It requires merely the standing on the back of the stove the panful of sour milk until the watery fluid or whey rises to the top, then cover a sieve with a clean cloth, pour the whey and curds upon it, knot the ends of the cloth to form a bag and hang where the whey can drip out for two hours or more. When the dripping ceases turn the curds into a bowl, add a little salt, a tablespoonful of butter and a little sweet cream, If convenient, stirring the whole together with a fork.

Make into little balls and keep wrapped in clean cheesecloth in a cool place. Onion, chives or sage may be added to the cheese at serving time. A spoonful of sweet cream Is a great improvement. For the scalloped cheese, cut slices of bread, trimming off the crust; butter and put a layer in the casserole or earthenware baking dish, sprinkle with grated dairy cheese and a little salt and pepper. Repeat until the dish is full, finishing with a layer of grated cheese.

Beat four eggs with three cupfuls of milk and pour over, then bake brown in a hot oven and serve hot. Fruit supplies the housekeeper with easy supplies the housekeeper queseasy solution of the dessert question, and it can be varied by homemade fruit ices, with or without milk; also there are several simple sweets which require only a few minutes' cooking. Slip or junket, as it is variously known, is quite as nice In the opinion of many as ice cream, and it is especially delicious to serve with strawberries, raspberries or peaches. For it, is required milk and liquid rennet, or junket tablets, with suitable flavoring. The milk should be Just warmed, no more, then powdered sugar to taste, stirred into It and two teaspoonfuls of the rennet to a quart of the milk added.

Stir, after adding the rennet, only sufficiently to mix it with the milk, then stand in a cold place to harden. Grate nutmeg over the top before serving. Boiled custard served cold is easy to make and generally liked. For it, heat to the boiling point in the double boiler or cereal cooker a quart of milk, reserving about half a cupful, in which dissolve two even tablespoonfuls of cornstarch. When the milk is boiling hot stir into It the dissolved starch, also three wall-beaten eggs Into which have been whipped four tablespoonfuls of powdered sugar and a pinch of salt.

801 for two or three minutes, stirring all the time, remove from the fire, flavor with lemon or vanilla, and serve very cold In punch glasses, with a macaroon in each. The whites of two of the eggs may be reserved and beaten for a meringue to top the glasses. For strawberry or raspberry or chocolate blanc mange, if fruit be used, it must be stewed until soft with very little water, then the juice drained off and sweetened. Put the sweetened a the double boiler and bring to the boiling point, then stir Into it four tablespoonfuls of cornstarch which has been dissolved in a pint of milk. Cook, with constant stirring, until thick and three minutes, then turn into cups or molds and set aside to harden and become very cold.

Serve with cream and sugar or with boiled custard made as THE CARE OF SINKS The kitchen sink and Its pipes are sufficiently difficult to care for where soft water Is to be had; infinitely more so when hard water has to be used. Flush the pipes thoroughly three or four times daily with hot followed by cold water, and when the water from cooked, vegetables Is poured Into the sink drain, follow it Immediately with plenty of cold water. Grease, of course, chills as It reaches the pipes and hardens on the sides and hot solutions of washing soda should.be used at least once a week In most places; more frequently In cases where much food is cooked many dishes washed or the water Is objectionable in any way. Where the water Is temporarily hard water it may be boiled and plenty of hot boiled water be poured Into the drain; where It Is permanent hard water soda must be used and If the pipes are first heated with plenty of hot water and -a very strong solution Is then poured through them a soap can scarcely be formed In the pipes, whatever may happen when It reaches the sewer. A soap is not formed until the material cools, and soap Is soluble In hot water.

So the remedy for your troubles seems to be plenty of hot water and frequent applications of the soda solutio THE ART OF TRAVELING It has been proved that a woman can travel with only a grip, like a man, but for much of a journey a woman Is not comfortable with mere wants what men designate superfluities, though she calls them comforts. For the woman who travels to any extent, the square-topped, wide-mouthed hag Is a great convenience, as it Is easy to pack and things can be taken out without making an exhibition of the entire contents. Many of these bags have a large Inside pocket and a small one at either side. The small one provides a convenient receptacle for the little accessories of the toilet so apt to get manicure Implements, pin cards, the large pocket seems expressly made for writing materials, fountain pen. post cards and possibly a telegraph blank or two.

For a short Journey, and when but one bag Is used, the large pocket makes a desirable place to put kerchiefs, gloves and veil. For a twenty hour or longer trip a pair of slippers will be found the greatest comfort to have in the suit case. The trim walking shoes can then be removed, almost as soon as the train starts, and wrapped in tissue paper, tucked Into the suit case till the end of the Journey reached. A silk dress skirt is most desirable for a long Journey, because of Its lightness of weight and freedom from wrinkles, as well as for the ease with which It can be cleaned. The tailor-made cloth suit looks well at the start, but after two or three days' constant wear among the grimy plush seats of the average car one does not feel quite so confident of Its pristine freshness.

Therefore, if you feel that you must wear the pretty cloth suit, take a coat hanger and pongee silk or sllkoline dress bag and Immediately after the train starts, asking the porter to take your suit case, retire to the toilet room with these possessions, changing dress skirts and putting the cloth skirt and jacket on the hanger, cover with the dust bag and. if you do not feel secure at leaving it hanging In the toilet room, give the porter a small tip to put the suit In one of his closets till an hour before end of the long jour ney. Advertising is the great, ever-pressing, silent assistant to the salesman. Tt goes ahead of him to the farmer. It penetrates where a salesman can never go.

It whispers Into the farmer's ear when he Is at leisure. It catches him when he is reading on Sunday. It wins over the women of his household. It educates him to realize his needs and it teaches him how to. fill these needs.

It spends years silently, persuasively leading htm up to the final AUGUST 7, 1910. nlhiim Ilk ItTiffiff li-' IT nlil ji BfoTp ffjgf Efl Bj II flfl 1 IV" 5 The Fillmore Faculty VII aWr aa Marie Azpiroz, Violin Miss Azpiroz was born In Madrid, Spain, where she commented the study of the violin at 5 years of age at the National Conservatory of Music of that city. Here she graduated with high honors six years later. As a public performer she has met with phenomenal success, her concert tours being a series of triumphs. Although young, Miss Azpiroz has had six years' experience In teaching, and has amply demonstrated her ability as an Instructor.

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