ater; while it is boiling make a _Bechamel_, or white sauce, as in
receipt No. 84: put just enough of it with the _macaroni_ to moisten it,
heat it thoroughly; shake it up well with two forks to make the cheese
fibrous, put it on a hot dish, sprinkle with half an ounce of grated
Parmesan cheese, and serve it hot.

84. =Bechamel Sauce, with Parmesan Cheese.=--Stir together over the fire
two ounces of butter, and two ounces of flour, until they are perfectly
blended, boiling one pint of milk meantime; when the butter and flour
are smooth, pour the boiling milk into them, stir in two ounces of
grated Parmesan gradually and melt it thoroughly, stirring constantly
until the sauce is smooth; if cream is used instead of milk, and the
Parmesan cheese omitted, the same is called _Cream Bechamel_.

85. =Macaroni Milanaise style.=--Have ready some tomato sauce, made
according to receipt No. 52, or use some fresh tomatoes passed through a
sieve with a wooden spoon, and highly seasoned; and two ounces of grated
Parmesan cheese; put half a pound of imported Italian _macaroni_ in
three quarts of boiling water, with two tablespoonfuls of salt, one
saltspoonful of pepper in coarse pieces, called _mignonette_ pepper, and
a teaspoonful of butter; boil rapidly for about twenty minutes, or until
you can easily pierce it with the finger nail, then drain it in a
colander, run plenty of cold water from the faucet through it, and lay
it in a pan of cold water until you are ready to use it. Put into a
sauce-pan one gill of tomato sauce, one ounce of butter, and one gill of
Spanish sauce, or any rich meat gravy free from fat, and stir until they
are smoothly blended: put a half inch layer of _macaroni_ on the bottom
of a dish, moisten it with four tablespoonfuls of the sauce, sprinkle
over it half an ounce of the grated cheese; make three other layers like
this, using all the _macaroni_, cheese, and sauce, and brown the
_macaroni_ in a hot oven for about five minutes; serve it hot.

86. =Macaroni with Tomato Sauce.=--Boil half a pound of _spaghetti_ or
_macaroni_ as directed in receipt No. 83, and lay it in cold water. Make
a tomato sauce as follows, and dress the _macaroni_ with it, using only
enough to moisten it, and sprinkling the top with half an ounce of
grated cheese; serve it hot.

87. =Tomato Sauce.=--Boil together, for one hour, half a can of tomatoes,
or six large, fresh ones, one gill of broth of any kind, one sprig of
thyme, one s