Have half a gallon of water in a stewpan in which put two ounces of
butter and an ounce of salt; when boiling throw in a pound of maccaroni,
which boil until tender, being careful that it is not too much done, the
time of boiling depends principally upon the quality, the Genoa
maccaroni taking the longest time, and the Neapolitan the shortest,
which last if too much done will fall in purée.