Put a quarter of a pound of pipe macaroni into a saucepan with a little salt, and sufficient boiling milk and water to cover it. Let it boil until it is quite tender but firm, then put a layer of it into a well-buttered dish, and over that sprinkle some bread crumbs and a mixture of Parmesan and Cheshire cheese. Place three or four lumps of butter on it, and repeat until the dish is full, being careful to have bread crumbs at the top. Pour a little butter warmed, but not oiled, over the crumbs, and brown the preparation before a clear fire, or with a salamander, but do not put it in the oven for too long, or it will taste of oil. Serve with salt and mustard. Time, about thirty minutes. Riband macaroni may be used if preferred, and it will not require so much boiling. Parmesan cheese is far best, but grated cheese of any description will do. The remains of cheese that has got dry can be grated for the purpose.

Macaroni (Italian Fashion)

Boil a teacupful of macaroni until tender, strain it off, and put it in a stewpan with a little butter, pepper and salt. Add a tablespoonful of tomato pulp. This is now-sold in bottles at all grocers. Serve hot and hand grated cheese separately. Parmesan is best, but any grated cheese will do. The stewpan can be rubbed with a bead of garlic. (See Garlic).

Macaroni Soup

Boil some macaroni till it is tender - about twenty minutes. Drain it off, and serve it cut up into 2-inch pieces in some clear Stock No. 1 or No. 3. (See No. 10).