Line a buttered mould with boiled macaroni. The large fluted macaroni, cut in rings and strips, gives an ornamental mould. Cook one fourth cup of bread crumbs in three fourths cup of milk; add two tablespoonfuls of butter, a cup of cold chicken chopped fine, two tablespoonfuls of chopped ham, and one tablespoonful of fine-chopped green pepper, salt, pepper, and onion juice to taste, and two well-beaten eggs; turn into the buttered mould and bake standing in a pan of water until firm. Serve with tomato or brown sauce, flavored with a few gratings of horseradish and a teaspoonful of lemon juice. Serve a few bits of macaroni in the sauce.