. Inglenook, The (1911) . er with arich white sauce, made with a cup of thincream, one tablespoonful of butter and oneof flour; season with salt and pepper andcover with grated cheese. Add a secondlayer of macaroni and the sauce and cheese,but do not put on a third; bake till thecheese is brown. Use twice as much cheeseas usual. Stuffed Onions.—Get Bermuda .onions ifyou can; if not, select the largest whiteonions you can find. Put a cup of breadcrumbs in the frying-pan with a large ta-blespoonful of butter, salt and pepper, andtoss till they are brown; cut the tops offthe onions and remove som
. Inglenook, The (1911) . er with arich white sauce, made with a cup of thincream, one tablespoonful of butter and oneof flour; season with salt and pepper andcover with grated cheese. Add a secondlayer of macaroni and the sauce and cheese,but do not put on a third; bake till thecheese is brown. Use twice as much cheeseas usual. Stuffed Onions.—Get Bermuda .onions ifyou can; if not, select the largest whiteonions you can find. Put a cup of breadcrumbs in the frying-pan with a large ta-blespoonful of butter, salt and pepper, andtoss till they are brown; cut the tops offthe onions and remove some of the insidewith a small, sharp knife, leaving a cup:fill with the crumbs, arrange the onions ina deep dish and bake, basting frequentlywith mixed hot water and melted butter. Whole Tomato Salad.—Get a can of thewhole tomatoes and drain off the juice; ar-range the solid part in a tin mold, prefer-ably a circle; season well with salt andpepper; heat the juice and measure it; addwater, if necessary. To a cupful add a. heaping tablespoonful of gelatine dissolvedin cold water; pour over the tomatoes andset on ice. Shred some celery and make acupful of mayonnaise. Turn out the ringof tomatoes on a cold dish and surroundwith white celery tips; fill the- inside withthe crisp shredded celery .and serve withthe mayonnaise. Grape and Celery Salad.—Select finewhite grapes and take out the seeds byopening each one on the side and using asmall, sharp knife. Put some crisp whitelettuce leaves on a dish, cover with shred-ded celery mixed with a cup of Englishwalnut meats and lay the grapes in a pilein the middle; put on ice till very cold andcover with French dressing. After the main courses at a Thanksgiv-ing dinner, pie is usually served; it is soheavy, however, that a light course of icemay make a welcome change. Here arethree good cold desserts: Plum Coupe.—Make a plain lemon icefirst. Boil a pint of water with a cup anda quarter of sugar for ten minutes; add tjuice of three le
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