ne, strain the macaroni through a colander, put it back into the
saucepan with an ounce of fresh butter, a small pinch of white pepper
and of salt, if necessary, and shake it over the fire for a minute or
two. Take the saucepan off the fire, and stir into the macaroni two
ounces or more, if liked, of grated Parmesan cheese. Serve immediately
with crisp dry toast, cut in neat pieces. If not convenient to use
Parmesan, a mild dry English or American cheese will answer very well.
Some cooks prefer, when the macaroni is boiled, to put a fourth part of
it on to a hot dish, then to strew over it a fourth part of the grated
cheese, and so on till all of both are used, cheese, of course, covering
the top.

MACARONI CHEESE.

Boil and drain the macaroni, mix with a quarter of a pound an ounce of
butter, and two ounces of grated cheese; pepper or cayenne pepper and
salt to taste. Put the macaroni in a dish and strew over it sufficient
grated cheese to cover it up, run a little dissolved butter over the
top, and put it in the oven till it is a bright-yellow colour; serve
quickly.

MACARONI WITH BACON.

Boil two ounces of streaky bacon, cut it into dice or mince it, stir it
into a quarter of a pound of macaroni boiled as for macaroni cheese: if
liked, add a few drops of vinegar, pepper, and salt, and serve very
hot.

MACARONI WITH ONIONS.

Boil the macaroni as above, mix with it two or three onions sliced and
fried a delicate brown, add a few spoonfuls of gravy, stir over the fire
for a few minutes and serve.

STEWED MACARONI.

Throw a quarter of a pound of macaroni into three pints of boiling water
with a teaspoonful of salt, and let it boil for twenty minutes. Drain in
a colander, then put it into a stewpan with half a tin of Nelson's
Extract of Meat dissolved in half-a-pint of water, and stir over the
fire for five minutes. Take it off the fire and stir in one ounce of
grated cheese, pepper and salt to taste.

MACARONI WITH TOMATOES.

Prepare the macaroni as in the above recipe, put it into a stewpan with
a small piece of butter and a teacupful of tomato sauce, or a small
bottle of conserve of tomatoes, and stir briskly over the fire for five
minutes.

SWEET MACARONI.

Boil the macaroni as for the other dishes, but with only a pinch of
salt, until tender, when drained put into a stewpan with a gill of milk
to each two ounces, and two ounces of sifted lump sugar. Any flavouring
may be used, but perhap