_Ingredients._—¼ lb. of pipe macaroni, ½ pint of brown gravy No.
436, 6 oz. of grated Parmesan cheese. _Mode._—Wash the macaroni, and
boil it in salt and water until quite tender; drain it, and put it
into rather a deep dish. Have ready a pint of good brown gravy, pour
it hot over the macaroni, and send it to table with grated Parmesan
served on a separate dish. When the flavour is liked, a little pounded
mace may be added to the water in which the macaroni is boiled; but
this must always be sparingly added, as it will impart a very strong
flavour. _Time._—1 to 1½ hour to boil the macaroni. _Average cost_,
with the gravy and cheese, 1_s._ 3_d._ _Sufficient_ for 3 or 4 persons.
_Seasonable_ at any time.
MACARONI, Sweet Pudding.
_Ingredients._—2½ oz. of macaroni, 2 pints, of milk, the rind of ½
lemon, 3 eggs, sugar and grated nutmeg to taste, 2 tablespoonfuls
of brandy. _Mode._—Put the macaroni, with a pint of the milk, into
a saucepan with the lemon-peel, and let it simmer gently until the
macaroni is tender: then put it into a pie-dish without the peel; mix
the other pint of milk with the eggs; stir these well together, adding
the sugar and brandy, and pour the mixture over the macaroni. Grate a
little nutmeg over the top, and bake in a moderate oven for ½ hour. To
make this pudding look nice, a paste should be laid round the edges of
the dish, and, for variety, a layer of preserve or marmalade may be
placed on the macaroni: in this case, omit the brandy. _Time._—1 hour
to simmer the macaroni; ½ hour to bake the pudding. _Average cost_,
11_d._ _Sufficient_ for 5 or 6 persons. _Seasonable_ at any time.