5 ounces Macaroni - 1/3 package.

2 ounces cheese - 1/2 cup.

2 ounces butter.

11/2 pints milk, or water - 3 cups.

2 eggs. Salt.

Parsley and flour thickening.

Boil the macaroni by itself first, throwing it into water that is already boiling and salted. Let it cook only 20 minutes. Then drain it dry and put it into a pan or baking dish holding about three pints.

Chop the cheese, not very fine, and mix it with the macaroni likewise the butter. Beat the two eggs and the pint of water or milk together, pour them on the macaroni and set in the oven to bake. While it is getting hot boil a cup of milk (the remaining half pint of the recipe), and thicken it with a rounded tablespoonful of flour mixed up with part of it in a cup, add salt and a tablespoon-ful of chopped parsley, and when the macaroni in the oven is set so that the two cannot mix, pour this white cream sauce on top of it, shut up the oven, and let it bake a yellow brown. This makes a very attractive dish, as the yellow cheese and custard boils up in spots among the white sauce and parsley.

Cost of material - macaroni 5, cheese 3, butter 4, milk 2, eggs 4, seasonings 1; 19c for 8 orders, 21/2c per plate.