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Macaroni Pudding

Break four ounces of macaroni into lengths, and boil in a quart of water in an uncovered saucepan for fifteen minutes. Drain, and boil again with a pint of milk and two ounces of sugar till tender but unbroken. When cool add two beaten eggs, and flavour pleasantly. Put the mixture into a buttered dish, and bake till brown. For a superior pudding, take additional eggs and stir in a glass of noyau or a little brandy. A little orange marmalade or apricot jam may, if liked, be put in the dish under the macaroni.