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Macaroni Cheese

Wash half a pound of Naples macaroni, drain it, throw it into boiling water, and boil for twenty minutes. Pour the water off, and pour a pint of milk upon the macaroni, and let it simmer gently till tender but not pulpy. Grate two ounces of dry cheese. Put some of the macaroni, with the milk, on a hot greased dish; sprinkle pepper and salt and a few grains of cayenne upon it, together with a little of the grated cheese, and repeat the operation until the ingredients are all used. Sprinkle grated cheese and a spoonful of bread-raspings on the top of all, and pour over it half an ounce of melted butter. Brown in front of the fire or in a hot oven, and serve very hot.