not broke—strain it, beat five yelks, two whites of eggs, half a pint of cream—mince white meat and boiled ham very fine, add three spoonsful of grated cheese, pepper and salt; mix these with the maccaroni, butter the mould, put it in, and steam it in a pan of boiling water for an hour—serve with rich gravy.
POTATO PASTE.
Boil mealy potatos quite soft, first taking off the skins; rub them while hot through a sieve, put them in a stew pan over the fire, with as much water as will make it the consistence of thick mush; sift one quart of flour, and make it into a paste; with this mush, knead it till light, roll it out thin, make the dumplins small—fill them with apples, or any other fruit—tie them up in a thick cloth, and boil them nicely—eat them with butter, sugar, and nutmeg.
COMPOTE OF APPLES.
Pare and core the apples, and if you prefer it, cut them in four, wash them clean, and put them in a pan with water and sugar enough to cover them; add cinnamon and lemon peel, which has been previously soaked, scraped on the inside, and cut in strings; boil them gently until the apples are done, take them out in a deep dish, boil the syrup to a proper consistency, and pour it on them: it will take a pound of sugar for a large dish.
CHARLOTTE.
Stew any kind of fruit, and season it in any way you like best; soak some slices of bread in butter; put
