ITALIAN MACARONI, SPAGHETTI, TAGLIAR1NI, ARIGATI,

ETC. Have a large saucepan full of well-salted boiling water; add one-half pound
of macaroni, spaghetti, tagliarini, lasagna, or any other paste, in unbroken lengths, and let
it boil until tender. When it is cooked take it out and drain in a colander, then pour
the mushroom sauce over it, heat with two ounces grated Parmesan cheese, and mix
with two forks.

POLENTA Melt a large spoonful of butter in one quart of boiling water.
Wet one pint of cornmeal with a very little cold water, add one spoonful of salt, then
stir in slowly the boiling water. Bring it to a boil stirring continuously until the meal is
cooked and has lost its raw taste. It should be thick enough to make into a ball.
Lay aside to cool ; when quite cold cut into thin slices and put a layer on the bottom of
a pudding-dish, dot it with butter and thin slices of cheese, then more mush, cheese and
butter until the dish is full ; have the last layer cheese, and bake in a quick oven from
twenty to thirty minutes.

COLOR Heat one pound of lard until it stops fizzing and then drop in three
large dried red peppers, and cook till crisp. Take them out, crush well and add to three
tomatoes which have been cooking in a little water. Stir this mixture into the lard and
boil, then strain into a glass jar and cover tightly. Use a spoonful of the color to
flavor and color stews, gravies, etc.