nd add
two spoonfuls of cream. Set it on the fire, and stew it up. Put it on
your dish; strew a little grated cheese over it, and brown with a
salamander.

_Maccaroni._ No. 3.

Boil the maccaroni till tender; cut it in pieces about two inches long;
put it into either white or brown sauce, and let it stew gently for half
an hour. Either stir in some grated cheese, or send it in plain. Pepper
and salt to your taste.

_Maccaroni._ No. 4.

Soak a quarter of a pound of maccaroni in milk for two hours; put it
into a stewpan, boil it well, and thicken with a little flour and
butter. Season it with pepper and salt to your taste; and add three
table-spoonfuls of cream. Put it in a dish; add bread crumbs and sliced
cheese, and brown with a salamander.

_Maccaroni._ No. 5.

Set on the fire half a gallon of water; when it boils put into it one
pound of maccaroni, with a quarter of a pound of salt; let it boil a
quarter of an hour, then strain very dry, put it in a stewpan with a
quarter of a pound of fresh butter; let it fry a quarter of an hour
longer. Add pepper and grated cheese; stew them together; then put the
maccaroni into a terrine, and shake some grated cheese on it. It is very
good with a-la-mode beef gravy instead of butter.

_Maccaroni._ No. 6.

Boil a quarter of a pound of maccaroni till it is quite tender; lay it
on a sieve to drain; then put it into a tossing-pan with about a gill of
cream and a piece of butter rolled in flour. Boil five minutes, pour it
on a plate, and lay Parmesan cheese toasted all over it.

_Maccaroni._ No. 7.

Break a quarter of a pound of pipe maccaroni into pieces about an inch
long, put it into a quart of boiling broth; boil it for three hours;
then strain it off from the broth, and make a sauce with a bit of
butter, a little flour, some good broth, and a little cream; when it
boils add a little Parmesan cheese. Put your maccaroni into the sauce,
and just stir it together. Put it on the dish for table, with grated
Parmesan cheese over it, and give it a good brown colour with a hot
shovel or salamander.

_Maccaroni._ No. 8.

Boil three ounces of maccaroni in water till quite tender; lay it on a
sieve to drain; when dry, put it into a stewpan, over a charcoal fire,
with three or four spoonfuls of fresh cream, one ounce of butter, and a
little grated Parmesan cheese. Set it over a slow fire till quite hot,
but it must not boil; pour it into your hot dish; shake a lit