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Cheese and Macaroni

4 heaping tablespoonfuls (2 I slice onion ozs.) grated cheese 14 lb. macaroni 1 gill (14 pint) stock 1 gill (14 pint) milk I bay leaf 2 heaping tablespoonfuls (2 ozs.) butter I tablespoonful flour Salt and pepper to taste A few bread crumbs Break up the macaroni into short pieces, put it into a saucepan of boiling salted water, add one teaspoonful of butter, and boil quickly for half an hour. Put the stock, bay leaf, onion, and milk into a saucepan and bring to boiling point. Blend the butter and flour together in a saucepan over the fire; add the stock strained; stir till it boils, put in the macaroni and the grated cheese; mix well and season with the salt and pepper.

Butter a gratin dish, sprinkle it over with bread crumbs and grated cheese, pour in the mixture, sprinkle over with some more bread crumbs and grated cheese, put a few pieces of butter here and there on the top, and bake in a moderate oven for a quarter of an hour.

Serve hot in the dish in which it was cooked.