Put the macaroni into a saucepan and turn over it a strong soup stock, enough to prevent burning. Strew over it an ounce of grated cheese; when the cheese is melted, dish. Put alternate layers of macaroni and cheese, then turn over the soup stock and bake half an hour.
MACARONI AND CHEESE.
BREAK half a pound of macaroni into pieces an inch or two long ; cook it in boiling water, enough to cover it well ; put in a good tea- spoonful of salt ; let it boil about twenty minutes. Drain it well and then put a layer in the bottom of a well-buttered pudding-dish; upon this some grated cheese and small pieces of butter, a bit of salt, then more macaroni, and so on, filling the dish ; sprinkle the top layer with a thick layer of cracker crumbs. Pour over the whole a teacup- ful of cream or milk. Set it in the oven and bake half an hour. It should be nicely browned on top. Serve in the same dish in which it was baked with a clean napkin pinned around it.
TIMBALE OF MACARONI.
BREAK in very short lengths small macaroni (vermicelli, spaghetti, tagliarini) . Let it be rather overdone ; dress it with butter and grated cheese ; then work into it one or two eggs, according to quantity. But- ter and bread crumb a plain mold, and when the macaroni is nearly cold fill the mold with it, pressing it well down and leaving a hollow in the centre, into which place a well-flavored mince of meat, poultry or game ; then fill up the mold with more macaroni, pressed well down. Bake in a moderately heated oven, turn out and serve.
MACARONI A LA CREME.
BOIL one-quarter of a pound of macaroni in plenty of hot water, salted, until tender ; put half a pint of milk in a double boiler, and when it boils stir into it a mixture of two tablespoonfuls of butter and one of flour. Add two tablespoonfuls of cream, a little white and cayenne pepper ; salt to taste, and from one-quarter to one-half a pound of grated cheese, according to taste. Drain and dish the mac- aroni ; pour the boiling sauce over it and serve immediately.