Boil three-fourths of a pound of macaroni, place it in a saucepan with one gill each of tomato and Madeira sauces, and one-fourth of a pound of grated Parmesan cheese, season with pepper and nutmeg to taste, and cook slowly for ten minutes, tossing slowly but frequently. Arrange on a hot dish, and serve with grated cheese separately.

(2.) Boil one-fourth pound of macaroni in water until tender, then add one breakfast cupful of milk and thicken with flour and water. Now add two tablespoonfuls of made mustard, and a proper seasoning of pepper, salt and cayenne. Stir in one-half pound of grated Parmesan cheese, boil for a few minutes longer, and serve.