Break half a pound of pipe macaroni in pieces an inch long, and put
into a saucepan of boiling water slightly salted. Stew gently twenty
minutes. It should be soft, but not broken or split. Drain well and
put a layer in the bottom of a buttered pie or pudding-dish; upon this
grate some mild, rich cheese, and scatter over it some bits of butter.
Spread upon the cheese more macaroni, and fill the dish in this order,
having macaroni at the top, buttered well, without the cheese. Add a
few spoonfuls of cream or milk, and a very little salt. Bake covered
half an hour, then brown nicely, and serve in the bake-dish.