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Bacon and Macaroni

Break four ounces of Italian macaroni into small pieces, and put into a saucepan of boiling water, slightly salted. Cook for five minutes, then drain and cool. Boil up half a pint of stock, skim, and add the macaroni, cook till quite tender but not pulpy. Slice four ounces of streaky bacon thinly, cut it into small dice, and fry a little in a saute-pan. Add the cooked macaroni and one ounce of butter, season with pepper, salt and nutmeg, and stir carefully over the fire until a nice brown. Turn on to a hot dish and serve. Probable cost, 6d.