Some cooks are very fond of boiling it in milk, and even of laying it in milk for an hour or two to swell and become tender, but boiling water is as good. A quarter of a pound will be sufficient for half a dozen people, and will not require more than twenty to twenty-five minutes to become tender, if boiled in water, but a few minutes longer if boiled in broth. Drain it when tender and lay it in a dish. Half the quantity of cheese should be finely grated and sprinkled over it in layers, with butter, to mix it thoroughly. It should be served quite hot. It is sometimes eaten with mustard, and, if to be made very savory, beef gravy may be used with a truffle stewed in it.

Nothing but Parmesan cheese will give it the true flavor.

To brown Macaroni is the common practice of cooks; though, in fact, the browning, while giving a pretty appearance to the macaroni, not only hardens the top of the cheese into a crust, but often gives a taste of rancidity. It can be done with crumbs of bread, thus:-

Wash the macaroni, then simmer it in a little broth, with a little pounded mace and salt. When quite tender, take it out of the liquor, lay it in a dish, grate a good deal of cheese over, then cover that with bread grated fine. Warm some butter without oiling, and pour it from a boat through a little earthen colander all over the crumbs, then put the dish in a Dutch oven to brown the bread of a fine color.

Cold Macaroni,-If already dressed, may be warmed in any kind of broth, letting it simmer gently upon a slow fire, with the yolks of two eggs to thicken; after which it should be put into the oven in a mould covered with crumbs of bread; or, if undressed, it may be made by leaving it overnight in broth, and then proceeding with it as above.