When the macaroni is cooked as in the preceding receipt, arrange it in the centre of a large hot platter; brown the top with the salamander; place around it, as a garnish, little dia-monds of Welsh rare-bits (see page 264). This is a nice dish to serve in place of cheese.
Boil the macaroni as described in "macaroni with cheese." When well drained, pour over it nearly all of the sauce and the grated cheese; toss it in the saucepan, mixing it well together without breaking the macaroni; put it into a gratin dish; pour first the remainder of the sauce over the top, then the remainder of the cheese, and over this sprinkle a table-spoonful of cracker-dust and dots of butter. Put it into a very hot oven ten minutes, coloring the top.
Soak in boiling water round crackers split in two, three inches in diameter and three-quarters of an inch high (I do not know the name). Take them out carefully, so as not to break them; make layers of these slices in a little gratin dish or a deep baking-dish, each slice buttered, spread with a little made mustard, and sprinkled with pepper, salt, and plenty of grated cheese. When all is prepared, bake them in a hot oven for ten minutes.