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MACARONI (a la Reine)

Boil half a pound of pipe macaroni (see MACARONI, BOILED, A L'ITALIENNE). Meanwhile, warm slowly in a stewpan three-quarters of a pint of cream, and slice into it half a pound of Stilton or other white cheese, add two ounces of good fresh butter, two blades of mace, pounded, a good pinch of cayenne, and a little salt. Stir round the pan until the cheese is melted, and the whole is mixed and hot and free from lumps, or put the macaroni on a hot dish, and pour the sauce over. It may be covered with fried bread-crumbs of a pale colour, and dried in a Dutch oven. Time, about three-quarters of an hour. Probable cost, 5d. to 6d. per pound. Sufficient for seven or eight persons.