Required: Quarter of a pound of macaroni. One ounce of butter. Half an ounce of flour. Half a pint of milk. One teaspoonful of made mustard. Three ounces of grated cheese. Salt and pepper. (Sufficient for four persons.)

Break the macaroni into pieces an inch long. Have ready a pan of boiling water with a teaspoonful of salt in it; throw in the macaroni, and boil until tender, then drain off the water, and wash it in cold water to prevent the pieces from sticking together.

Melt the butter in a saucepan, stir in the flour, smoothly, then add the milk and salt and pepper to taste. Stir this over the fire until it boils well, then put in the macaroni and half the cheese. Well butter a fire-proof au gratin dish - or. failing that, a pie-dish - put in the macaroni and Sprinkle the rest of the cheese over it. and put it in a quick oven until it is a pale brown.

Meantime, cut some neat, small triangular pieces of bread, fry them a golden-brown in hot fat; then, when the macaroni cheese is nicely browned, arrange them as a border round the edge of the dish.

The following are good firms for supplying Foods, etc.. mentioned in this Section: Messrs. Brown & Poison (torn Flour); J. S. Fry & Sons. Ltd. (Cocoa); Samuel Hanson & Son (Red. White & Blue Coffee): George Mason & Co., Ltd. (O.K. Sauce); International Plasmon, Ltd. (Plasmon Oats).