_Ingredients._—½ lb. of pipe macaroni, 1 lb. of butter, 6 oz. of
Parmesan or Cheshire cheese, pepper and salt to taste, 1 pint of
milk, 2 pints of water, bread-crumbs. _Mode._—Put the milk and water
into a saucepan with sufficient salt to flavour it; place it on the
fire, and, when it boils quickly, drop in the macaroni. Keep the
water boiling until it is quite tender; drain the macaroni, and put
it into a deep dish. Have ready the grated cheese, either Parmesan or
Cheshire; sprinkle it amongst the macaroni and some of the butter cut
into small pieces, reserving some of the cheese for the top layer.
Season with a little pepper, and cover the top layer of cheese with
some very fine bread-crumbs. Warm, without oiling, the remainder of
the butter, and pour it gently over the bread-crumbs, Place the dish
before a bright fire to brown the crumbs; turn it once or twice, that
it may be equally coloured, and serve very hot. The top of the macaroni
may be browned with a salamander, which is even better than placing
it before the fire, as the process is more expeditious; but it should
never be browned in the oven, as the butter would oil, and so impart a
very disagreeable flavour to the dish. In boiling the macaroni, let it
be perfectly tender but firm, no part beginning to melt, and the form
entirely preserved. It may be boiled in plain-water, with a little salt
instead of using milk, but should then have a small piece of butter
mixed with it. _Time._—1 to 1½ hours to boil the macaroni, 5 minutes to
brown it before the fire. _Average cost_, 1_s._ 6_d._ _Sufficient_ for
6 or 7 persons. _Seasonable_ at any time.
_Note._—Riband macaroni may be dressed in the same manner, but does not
require boiling so long a time.