One-half pound of macaroni; one pint of milk; two table-spoonfuls of butter; four tablespoonfuls of cream; four table-spoonfuls of sugar; nutmeg and vanilla; a little salt. Break the macaroni into short pieces, put into a farina-kettle, cover with the milk, put on the lid of the kettle, and cook with boiling water in the outer vessel, until the milk is soaked up and the macaroni looks clear, but has not begun to break. Add the butter, sugar, and flavoring, and, if you have it, a few spoonfuls of cream. If you have not, thicken a little milk slightly with corn-starch, and use instead. Cover, and set in the boiling water for ten minutes before serving in a deep dish. Eat with powdered sugar and cream.