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CHEESE, WITH MACARONI (another way) (Drop a quarter of a pound)

Drop a quarter of a pound of macaroni in some boiling milk and water, and let it simmer gently until is is quite tender but firm. Put four ounces of grated cheese in a breakfast-cupful of boiled cream or new milk, and place the mixture in a saucepan with a blade of mace, three or four grains of cayenne, a piece of butter, and a little salt. The cheese must be quite free from rind, and should be stirred constantly until it is quite melted, and we would recommend a mixture of cheese, such as Parmesan and Gruyere, as Parmesan, if used by itself, soon gets lumpy. When it is dissolved, add the boiled macaroni to it, first putting it in a sieve for two or three minutes to drain. Let it simmer for a few minutes longer, then put it into a dish, strew over it some finely-grated bread-crumbs, and brown in a hot oven, or with a salamander. Good white sauce may be substituted for the cream. Time, one hour and a half to boil the macaroni. Sufficient for four or five persons. Probable cost, 1s. 2d.