This makes 12 orders at a cost of one cent each.

1/2 pound macaroni

2 ounces cheese - a small cup grated or minced.

2 ounces butter - size of an egg,

1 cup milk.

1 spoonful flour thickening.

1 egg, salt, cracker crumbs.

Set on a saucepan of water and where it boils put in the macaroni broken in pieces. Cook 20 minutes then drain in a colander. Get a pan or deep dish that holds about three pints, butter it, put in the macaroni, the cheese minced fine and butter in small bits, mix them with a fork.

Break the egg in a bowl, add a cooking-spoonful of flour thickening and beat while pouring in the milk, add it to the macaroni, dredge cracker meal over the surface and bake until the liquid is set and surface brown.

There should be a little mixed flour and thickening, about as thick as cream always at hand when cooking is going on. The use of a spoonful saves an egg in this dish and is better, but do not use enough to make the macaroni solid and dry. For a high-flavored dish of macaroni, see No. 154, which is macaroni in a fondue, like Welsh rarebit.