Boil two ounces of macaroni and drain it well. Put two ounces of butter into a thoroughly warmed pie-dish; put the macaroni on top of this, and mix it all together, at the same time add freshly-grated cheese and a few dried breadcrumbs. Place in the oven and cook until a golden brown, and serve in the dish in which it is cooked.

Macaroni a la Napolitàine. Boil three ounces of macaroni in the manner previously described, and after it has been returned to the dry pan, stir into it two ounces of Parmesan cheese, finely grated, and one ounce of butter. The cheese should be stirred in half at a time, and well shaken amongst the macaroni. Season with black pepper and salt, and serve at once very hot.