Break half a pound of macaroni into inch lengths and boil tender in a quart of milk slightly salted. It should absorb nearly if not all the milk. Put aside until cold; beat into it the whipped yolks of four eggs and four tablespoonfuls of sugar. Season with vanilla, or other essence, then whip in the stiffened whites of the eggs and bake in a deep dish set in a pan of hot water in a quick oven.

Serve with sweetened cream or with wine sauce.

VERMICELLI SOUFFLE is made in the same way.