The macaroni and eggs must be flavoured with pepper and salt, and if possible pour a little white sauce over the whole.

If you have no white sauce add a little cream or a little thickened milk with a little butter dissolved in it; now sprinkle a little chopped blanched parsley over the whole and ornament the dish with the eight half-yolks.
MACARONI A LA REINE .-- Boil half a pound of pipe macaroni.

Meanwhile warm slowly in a saucepan three-quarters of a pint of cream, and slice into it half a pound of Stilton or other white cheese, add two ounces of good fresh butter, two blades of mace, pounded, a good pinch of cayenne and a little salt.

Stir until the cheese is melted and the whole is free from lumps, when put in the macaroni and move it gently round the pan until mixed and hot, or put the macaroni on a hot dish and pour the sauce over.

It may be covered with fried bread-crumbs of a pale colour and browned in a Dutch oven.
MACARONI AU GRATIN .-- Break up a pound of macaroni in three-inch lengths, boil as usual and drain.