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HOUSEKEEPER'S BOOK.
                        ANOTHER.
   Mix together a pint of milk and a pint of water, and put
in it two oz. maccaroni, and let it simmer slowly for three
hours, till the liquor is wasted, and the maccaroni tender.
Then add some grated cheese, a little salt and Cayenne, mix
it well, and brown it before the fire. Maccaroni is exceed-
ingly light and nourishing. Boiled in plain water and a lit-
tle salt, till quite tender, and the gravy of roast or boiled
meat, or a little good broth poured over it, it is very nou-
rishing for an invalid.
                  ASPARAGUS AND EGGS.
   Beat 4 or 5 eggs well, with pepper and salt. Cut some
dressed asparagus into pieces the size of peas, and stir them
into the eggs. Melt 2 oz. butter, in a small stew-pan, pour
in the mixture, stir till it thickens, and serve it hot on a
toast.
                     BEEF STEAK PIE.
   The beef should be tender, and have a due portion of
fat, but steaks cut from the rump are best. Cut the meat
into small steaks, and roll them up as olives, or lay them,
fat and lean properly mixed, fiat in the dish, after having
seasoned them with salt, pepper, and what spices you
choose. Then put in half a pint of gravy, or half a pint of
water, and a table-spoonful of vinegar. If you have no made
gravy ready for the pie, a kidney or two, or a piece of beef
kidney, will enrich the gravy of the beef, and is always a
valuable addition to a savoury meat pie. Forcemeat, either
in layers between the slices of beef, or in small balls, make
this a much richer pie; some cooks put in a few large oys-
ters.
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