Roast Nut And Barley Loaf

Make a brown sauce with two tablespoonfuls of olive oil, one-half of a cupful of browned flour, and use water or vegetable stock for thinning; chop one large onion fine, and fry it in one tablespoonful of oil or butter, then mix the onion and the sauce with two cupfuls of cold boiled pearl barley, one cupful of finely ground roasted peanuts, one cupful of fine bread crumbs, one teaspoonful of salt, and one saltspoonful of pepper. With the hands, mold into a loaf, place in a roasting pan which has been well buttered and let cook in the oven for ten minutes; then add one tablespoonful of butter and one cupful of hot water, and baste every five minutes for half an hour. Make brown sauce in the same pan and serve with caper sauce.

Baked Celery With Cheese

Wash celery, cut in one-inch pieces, and soak in boiling salted water until tender. Drain and reserve stock. With it make a sauce, using four tablespoonfuls of butter and four tablespoonfuls of flour. Add the drained celery, half a teaspoonful of salt, one-fourth teaspoonful of pepper, and half a cupful of grated cheese. Pour into a buttered baking-dish, cover with buttered crumbs, and bake until the crumbs are delicately browned.

Baked Hominy

Mash enough left-over hominy to fill an ordinary baking-dish after all the lumps are eliminated. Add two eggs, one teaspoonful of butter, one tablespoonful of flour, with one teaspoonful of baking powder, salt, pepper, and about half a cupful of milk, to make a stiff batter. Put all this in a dish and bake three-quarters of an hour.

Italian Polenta

Make a desired quantity of Indian meal mush, stirring it with a wooden spoon for a quarter of an hour, and when quite thick add a small piece of butter, a little grated Parmesan cheese, and an egg beaten until light. Beat for two or three minutes, then pour into bread tins, moistened with cold water, and set away to cool. When it is cold, cut into one-half inch slices, and put in layers in a buttered baking-dish, sprinkle with grated cheese, and add a little butter to each layer. Bake in a slow oven until the melted cheese has formed a crisp brown coating over the polenta. Make a thick sauce of concentrated tomatoes and pour over while very hot, and immediately before serving.

Macaroni Savory In Chafing Dish

Boil and blanch macaroni and drain one quart of it. In the meantime mince two small green peppers and two small onions. When ready to serve, cook the peppers and onions in half a cupful of olive oil in the blazer for fifteen minutes, tossing them constantly. Add one cupful of tomatoes and half a cupful of grated cheese. When the cheese is melted, dust with salt, and serve with the macaroni in ramekins.

Spaghetti

Break one-quarter of a pound of Italian spaghetti into pieces one inch long and sprinkle into plenty of boiling water. Add two rounded tablespoonfuls of butter and a small onion sliced thin. Cook it slowly for one hour.

The spaghetti should then be well done and the water boiled down to a creamy liquid. Ten minutes before serving add a cupful of finely grated cheese and three tablespoonfuls of tomato sauce. If this is not a sufficient amount of the sauce, add enough to flavor the spaghetti to taste. Serve the spaghetti with a little grated cheese over the top and garnish with finely chopped parsley.