Boil two ounces of macaroni, in water slightly salted, until tender,
when drain; cut it into tiny rings, and put it into a stewpan with
half-a-pint of milk or cream, keeping it hot on the stove without
boiling for half-an-hour. Soak and dissolve half-an-ounce of Nelson's
Gelatine in half-a-pint of milk, and when this and the macaroni are
cold, stir together, add two ounces of grated Parmesan cheese, with salt
and cayenne pepper to taste. Stir occasionally until the cream is on the
point of setting, when mould it. Should the cream be absorbed by the
macaroni, more must be added to bring the whole quantity of liquid to
one pint. If preferred, rice well boiled or baked in milk, or vermicelli
paste, can be substituted for the macaroni.