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Macaroni and Cheese Pudding

4 ounces macaroni 3 ounces grated cheese 4 sage leaves 1 pound Spanish onions 1 ounce white bread crumbs Pepper and salt to taste Break the macaroni into three and a half inch lengths, and a half inch lengths, and put into boiling water, boiling for half an hour; then drain, and when cool, line a well-buttered pudding basin with the macaroni, and fill in with the following mixture: Scald the onion, and chop very finely with the sage leaves, add the cheese and bread crumbs, and mix well. Fill the basin with this, and cover with macaroni, then a cloth, and steam for three hours. Rice may take the place of macaroni for a change.

If rice is used cook as for plain boiled rice in salted water and put in the baking dish in the same way as the macaroni.