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Simple Love Cooking Recipe

Below is the quick and easy cooking recipe for Love.

As health is materially affected by the passions, it is of some consequence to observe the Love their separate influence, in order to obviate some of their ill effects. Love is unquestionably the most powerful, and is less under the controul of the understanding than any of the rest. It has a kind of omnipotence ascribed to it, which belongs not to any other. 'Love is strong as death; many waters cannot quench it, neither can the floods drown it.' Other passions are necessary for the preservation of the individual, but this is necessary for the continuation of the species: it was proper therefore that it should be deeply rooted in the human breast. There is no trifling with this passion: when love has risen to a certain height, it admits of no other cure but the possession of its object, which in this case ought always if possible to be obtained. The ruinous consequences arising from disappointment, which happen almost every day, are dreadful to relate. And no punishment can be too great for those whose wilful conduct becomes the occasion of such catastrophes. Parents are deeply laden with guilt, who by this means plunge their children into irretrievable ruin. And lovers are deserving of no forgiveness, whose treacherous conduct annihilates the hopes and even the existence of their friends.0



Macaroni. The usual way of preparing macaroni is to boil it in milk, or weak veal broth, flavoured with salt. When tender, put it into a dish without the liquor. Add to it some bits of butter and grated cheese. Over the top grate more, and add a little more butter. Set the dish into a Dutch oven a quarter of an hour, but do not let the top become hard.—Another way. Wash it well, and simmer in half milk and half broth, of veal or mutton, till it is tender. To a spoonful of this liquor, put the yolk of an egg beaten in a spoonful of cream; just make it hot to thicken, but not to boil. Spread it on the macaroni, and then grate fine old cheese all over, with bits of butter. Brown the whole with a salamander.—Another. Wash the macaroni, then simmer it in a little broth, with a little salt and pounded mace. When quite tender, take it out of the liquor, lay it in a dish, grate a good deal of cheese over, and cover it with fine grated bread. Warm some butter without oiling, and pour it from a boat through a small earthen cullender all over the crumbs; then put the dish into a Dutch oven to roast the cheese, and brown the bread of a fine colour. The bread should be in separate crumbs, and look light.


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