a paste, to which, by a
peculiar process, a tubular or pipe form is given, in order that
it may cook more readily in hot water. That of smaller diameter
than macaroni (which is about the thickness of a goose-quill) is
called _vermicelli_; and when smaller still, _fidelini_. The
finest is made from the flour of the hard-grained Black-Sea
wheat. Macaroni is the principal article of food in many parts
of Italy, particularly Naples, where the best is manufactured,
and from whence, also, it is exported in considerable
quantities. In this country, macaroni and vermicelli are
frequently used in soups.

[Illustration: MACARONI.]

MANNA KROUP PUDDING.

1302. INGREDIENTS.--3 tablespoonfuls of manna kroup, 12 bitter almonds,
1 pint of milk, sugar to taste, 3 eggs.

_Mode_.--Blanch and pound the almonds in a mortar; mix them with the
manna kroup; pour over these a pint of boiling milk, and let them steep
for about 1/4 hour. When nearly cold, add sugar and the well-beaten
eggs; mix all well together; put the pudding into a buttered dish, and
bake for 1/2 hour.

_Time_.--1/2 hour.

_Sufficient_ for 4 or 5 persons. _Seasonable_ at any time.

MANNA KROUP, SEMORA, or SEMOLINA, are three names given to a
flour made from ground wheat and rice. The preparation is white
when it is made only of these materials; the yellow colour which
it usually has, is produced by a portion of saffron and yolks of
eggs. Next to vermicelli, this preparation is the most useful
for thickening either meat or vegetable soups. As a food, it is
light, nutritious, wholesome, and easily digested. The best
preparation is brought from Arabia, and, next to that, from
Italy.

MANSFIELD PUDDING.

1303. INGREDIENTS.--The crumb of 2 rolls, 1 pint of milk, sugar to
taste, 4 eggs, 2 tablespoonfuls of brandy, 6 oz. of chopped suet, 2
tablespoonfuls of flour, 1/2 lb. of currants, 1/2 teaspoonful of grated
nutmeg, 2 tablespoonfuls of cream.

_Mode_.--Slice the roll very thin, and pour upon it a pint of boiling
milk; let it remain covered close for 1/4 hour, then beat it up with a
fork, and sweeten with moist sugar; stir in the chopped suet, flour,
currants, and nutmeg. Mix these ingredients well together, moisten with
the eggs, brandy, and cream; beat the mixture for 2 or 3 minutes, put it
into a buttered dish or mould, and bake in a moderate oven for 1-1/4
hour. Turn it out, strew sifte