Have you any idea how many ways are known to expert cooks for
preparing macaroni? I haven't. But I should not be surprised to see
offered for sale any day a publication setting forth "One Thousand
Ways to Cook Macaroni," and I hope that macaroni timbales, in case
such an event comes to pass, will be given the place of honor. Try
making them in this way, and you will agree with me. Boil the macaroni
in plenty of salted water till it is tender, but not "mushy." Drain
off the water, and add, with all thoughts of economy thrown to the
winds, melted butter; stir it in well, and add a goodly sprinkling of
grated Parmesan cheese and cayenne pepper. Line a mould with the very
best puff-paste you know how to make, rolled as thinly as possible,
and put in the macaroni; cover with a round of the paste, lay a sheet
of buttered paper over the top, and bake in a hot oven for about
thirty minutes. Unmould on a hot dish, and pour round it some tomato
sauce made from the best recipe given in any of your gastronomical
literature.