and run into a moderate oven for fifteen or twenty minutes. Lift the shell
carefully, put it on to a heated dish, and send at once to the table.
After the macaroni has been taken out, the shell will be cleaned and put
aside in a cold place for the next baking. There is just enough cheese
imparted by the toasting of this shell to give ah agreeable flavor to the
macaroni. Plain boiled rice may be heaped into the shells and steamed, or
baked in the oven for a few moments.

Any scraps or bits of common cheese, when too hard and dry to serve on the
table should be grated, put into a jar and put aside for cheese balls to
serve with lettuce, cheese souffle, for baked macaroni, or spaghetti, or
for croquettes, cheese sauce, or Duchess soup.


Cheese Souffle

Put one cup of stale bread crumbs with a gill of milk over the fire for
just a moment; take from the fire, add the yolks of three eggs, six
tablespoonfuls of grated cheese, a half teaspoonful of salt and a dash of
red pepper; stir in the well-beaten whites of the eggs; put into
individual baking dishes; bake in a quick oven about eight minutes and
send at once to the table.


Cheese Balls

Grate or chop sufficient common cheese to make a half pint; add to it one
pint of stale bread crumbs, a half teaspoonful of salt, a dash of red
pepper and the whites of two eggs slightly beaten. Form these into small
balls the size of an English walnut; dip in egg and then in bread crumbs