Put into a stew-pan a quarter of a pound of fresh butter, the macaroni, twelve ounces of Parmesan and Gruyere cheese mixed, and about a quarter of a pint of some good sauce, white sauce.

Move the stew-pan and its contents over the fire until the macaroni has absorbed the butter, etc., then turn it out on a dish, which should be garnished with croutons of fried bread.

Pile it in the shape of a dome, cover with bread-raspings, a little clarified butter run through a colander, and brown very lightly with a salamander.
N.B .-- The above two recipes are taken from "Cassell's Dictionary of Cookery." MACARONI AS AN ORNAMENT .-- Macaroni is sometimes used to ornament the outside of puddings, either savoury or sweet.

Suppose the pudding has to be made in a small round mould or basin.

Some pipe macaroni is boiled in water till it is tender, and then cut up into little pieces a quarter of an inch in length.