1 cup macaroni broken into inch lengths.
1 quart milk.
4 eggs.
½ lemon—juice and grated peel.
2 tablespoonfuls butter.
¾ cup sugar.
Simmer the macaroni in half the milk until tender. While hot stir in
the butter, the yolks, well beaten up with the sugar, the lemon, and
lastly the whipped whites. Bake in a buttered mould about half an hour,
or until nicely browned.