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Macaroni, Savoury

Break two ounces of pipe macaroni into pieces an inch in length, and boil these in a quart of water in an uncovered saucepan for a quarter of an hour. Drain and return to the stewpan with a pint of well-flavoured stock, an onion chopped small, and a little pepper and salt. Simmer very gently by the side of the fire till the macaroni is quite tender but unbroken. Make a little custard with three-quarters of a pint of milk and two eggs. Put the macaroni in a greased dish, pour the custard over, and bake in a gentle oven till the custard is set and lightly browned. If liked, the macaroni may be plainly boiled till tender, then seasoned with salt and pepper, and served with a little maitre d'hotel sauce poured over it.