1/2 lb. of macaroni, 8 oz. of grated cheese, some breadcrumbs, pepper and salt to taste, and 1 oz. of butter. Boil the macaroni in slightly salted water until soft. Then place a layer of it in a pie-dish, sprinkle some of the grated cheese over it, dust with pepper, and repeat the layers of macaroni and cheese, finishing with a sprinkling of cheese, and the breadcrumbs. Cut the butter in pieces, and place them here and there on the top. Bake it in a moderately hot oven until brown. Eat with vegetables and tomato sauce. For those who have a weak digestion plain boiled macaroni with grated cheese added at table is better and lighter. Macaroni requires from 25 minutes to 1/2 an hour cooking. The Genoa macaroni takes longer, the thin spaghetti kind is done in from 15 to 20 minutes, and vermicelli and Italian paste are done in a few minutes. Macaroni should be thrown into boiling water and be kept boiling, as the pipes or pieces otherwise stick together. The Italian paste is mostly used as an addition in clear soup. MACARONI CREAM. 6 oz. of macaroni, 3 oz. of cheese, 1/2 oz. of butter, 3/4 pint of milk, 1 teaspoonful of Allinson cornflour, pepper and salt to taste. Boil the macaroni until tender in only as much water as it will absorb. Make a sauce of the milk, cornflour, and cheese (you can use Parmesan, Gruyère, or Canadian cheese). Place the macaroni in a pie-dish, pour the sauce over it, grate some more cheese over the top, and let the macaroni brown in the oven. MACARONI SAVOURY. 4 oz. of boiled macaroni, 4 oz. of Allinson fine wheatmeal, 3 eggs, 3/4 pint of milk, 1 finely chopped onion, the grated rind of 1 lemon, 2 oz. of grated cheese, 1 tablespoonful of finely chopped parsley, 1 oz. of butter, 1/2 a saltspoonful of grated nutmeg, pepper and salt to taste. Cut the macaroni in small pieces. Make a batter of the milk, eggs, and meal, mix into it all the other ingredients, pour it into a buttered pie-dish, cut up the butter in pieces and spread them on the top. Bake the savoury for 1 to 1-1/2 hours. RICE In many households it seems a difficulty to get rice cooked properly, that is having all the grains separate. Very often it comes to table in a soft, pulpy mass, which is certainly not appetising. To cook it in a large saucepanful of water which is then drained away is very wasteful, for a great deal of the goodness of the rice is thrown away. The following recipe will be found thoroughly reliable and satisfactory. RICE, HOW TO COOK. 1 lb. of good rice, 1 quart of water, 1 oz. of butter, salt to taste. Wash the rice and set it over the fire with 1 quart of cold water, the butter and salt. Let it come to the boil gently, stirring it a little to prevent the rice from sticking to the saucepan. When the rice boils, set it on the side and let it just simmer. It will be sufficiently cooked in 15 to 20 minutes and each grain will be separate. Rice should not be cooked too soft, only just cooked through. CURRIED RICE.