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MACARONI (au Gratin)

Break up a pound of macaroni in three-inch lengths, boil as usual, and drain. Put into a stewpan a quarter of a pound of fresh butter, the macaroni, twelve ounces of Parmesan and Gruyere cheese mixed, and about a quarter of a pint of some good sauce-bechamel or white sauce. Move the stewpan and its contents over the fire until the macaroni has absorbed the butter, etc., then turn it out on a dish, which should be garnished with croutons. Pile it in the shape of a dome, cover with bread-raspings, a little clarified butter run through a colander, and brown very lightly with a salamander. Time, three-quarters of an hour to prepare. Probable cost, 3d. or 4d. per pound. Sufficient for ten or twelve persons.