portable soup added to it
quite hot, will be found a delicious dish and very wholesome. Or, boil
macaroni as directed in the receipt for the pudding, and serve it quite
hot in a deep tureen, and let each guest add grated parmesan and cold
butter, or oiled butter served hot, and it is excellent; this is the
most common Italian mode of dressing it. Macaroni with cream, sugar, and
cinnamon, or a little varicelli added to the cream, makes a very nice
sweet dish.

_English way of dressing Macaroni._

Put a quarter of a pound of riband macaroni into a stew-pan, with a pint
of boiling milk, or broth, or water; let it boil gently till it is
tender, this will take about a quarter of an hour; then put in an ounce
of grated cheese, and a tea-spoonful of salt; mix it well together, and
put it on a dish, and stew over it two ounces of grated Parmesan or
Cheshire cheese, and give it a light brown in a Dutch oven. Or put all
the cheese into the macaroni, and put bread-crumbs over the top.

Macaroni is very good put into a thick sauce with some shreds of dressed
ham, or in a curry sauce. Riband macaroni is best for these dishes, and
should not be done so much.

_Macaroni Pudding._

One of the most excellent preparations of macaroni is the Timbale de
Macaroni. Simmer half a pound of macaroni in plenty of water, and a
table-spoonful of salt, till it is tender; but take care not to have it
too soft; though tender, it should be firm, and the form entirely
preserved, and no part beginning to melt (this caution will serve for
the preparation of all macaroni). Strain the water from it; beat up five
yelks and the white of two eggs; take half a pint of the best cream, and
the breast of a fowl, and some thin slices of ham. Mince the breast of
the fowl with the ham; add them with from two to three table-spoonfuls
of finely-grated parmesan cheese, and season with pepper and salt. Mix
all these with the macaroni, and put into a pudding-mould well buttered,
and then let it steam in a stew-pan of boiling water for about an hour,
and serve quite hot, with rich gravy (as in Omelette). See No. 543*.

_Obs._--This, we have been informed, is considered by a grand gourmand
as the most important recipe which was added to the collection of his
cook during a gastronomic tour through Europe; it is not an uncommon
mode of preparing macaroni on the continent.

_Omelettes and various ways of dressing Eggs._--(No. 543*.)

There is no dish which in