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 perhaps there is nothing better than grated lemon-peel,
and for those who like it, powdered cinnamon or grated nutmeg. Stir over
the fire until all the milk is absorbed; a little cream is, of course,
an improvement. For those who do not like milk, the juice of a lemon, or
a little sherry, may be substituted, and for a superior dish vanilla can
be used for flavouring.