ver, and cover it with fine grated bread. Warm some butter without
oiling, and pour it from a boat through a small earthen cullender all
over the crumbs; then put the dish into a Dutch oven to roast the
cheese, and brown the bread of a fine colour. The bread should be in
separate crumbs, and look light.

MACARONI PUDDING. Simmer in a pint of milk, an ounce or two of the pipe
sort of macaroni, and a bit of lemon and cinnamon. When quite tender,
put it into a dish with milk, two or three eggs, but only one white. Add
some sugar, nutmeg, a spoonful of peach water, and the same of raisin
wine. Bake with a paste round the edges. A layer of orange marmalade, or
raspberry jam, in a macaroni pudding, is a great improvement. In this
case omit the almond water, or ratifia, which would otherwise be wanted
to give it a flavour.

MACARONI SOUP. Boil a pound of the best macaroni in a quart of good
stock, till it is quite tender. Then take out half, and put it into
another stewpot. Add some more stock to the remainder, and boil it till
all the macaroni will pulp through a fine sieve. Then add together the
two liquors, a pint or more of boiling cream, the macaroni that was
first taken out, and half a pound of grated parmesan cheese. Make it
hot, but do not let it boil. Serve it with the crust of a French roll,
cut into the size of a shilling.

MACAROONS. Blanch four ounces of almonds, and pound them with four
spoonfuls of orange water. Whisk the whites of four eggs to a froth, mix
it with the almonds, and a pound of sifted sugar, till reduced to a
paste. Lay a sheet of wafer paper on a tin, and put on the paste in
little cakes, the shape of macaroons.

MACKAREL. Their season is generally May, June, and July; but may
sometimes be had at an earlier period. When green gooseberries are
ready, their appearance may at all times be expected. They are so tender
a fish that they carry and keep worse than any other: choose those that
are firm and bright, and sweet scented. After gutting and cleaning, boil
them gently, and serve with butter and fennel, or gooseberry sauce. To
broil them, split and sprinkle with herbs, pepper and salt; or stuff
with the same, adding crumbs and chopped fennel.

MAGNUM BONUM PLUMS. Though very indifferent when eaten raw, this fruit
makes an excellent sweetmeat, or is fine in the form of tarts. Prick
them with a needle to prevent bursting, simmer them very gently in a
thin syrup, put them in a china bo