This gives it what may be called a more foreign flavour, but this should not be done unless you know your guests like garlic.

Unfortunately, the proper use of garlic is very little understood in this country.
MACARONI CHEESE .-- Some years back this was almost the only form in which macaroni was served in this country.

Macaroni cheese used to be served at the finish of dinner in a dried-up state, and was perhaps one of the most indigestible dishes which the skill, or want of skill, of our English cooks was able to produce.

Wash and then boil a quarter of a pound of macaroni in a little milk till it is quite tender, then put into a well-buttered oval tin a layer of macaroni, and cover this with a layer of bread-crumbs, mixed with grated cheese, and add a few little lumps of butter; then put another layer of macaroni and another layer of bread-crumbs and cheese.
Continue alternate layers till you pile up the dish, taking care to have a layer of dried bread-crumbs at the top.

Warm some butter, but do not oil it, and pour some of this warm butter over the top of the dish to moisten them; put the dish in the oven till it is hot through, then take it out and brown the top quickly with a red-hot salamander.