It is customary to shake some powdered sugar over the mould, and then glaze it with a red-hot salamander.
N.B .-- Very few kitchens possess a proper salamander, but if you make the kitchen shovel red-hot it will be found to answer the same purpose.
MACARONI IN SCOLLOP SHELLS .-- Take half a pound of macaroni, wash it, and throw it into boiling water.

Take the macaroni out, drain it, and throw it into cold water.

Then take it out and cut it into pieces not more than half an inch in length.

Take about a quarter of a pound of butter, melt it in a stew-pan, and add about a cupful of milk, or still better, cream.
Stir it and dredge in enough flour to make it thick, or still better, thicken it with a little white roux; now add some pepper and salt, about a quarter of a grated nutmeg, two or three spoonfuls of grated Parmesan cheese; add the cut-up macaroni and stir the whole well up over the fire together and fill the scollop shells with the mixture, and throw some grated cheese over the top.

Bake the scollops in the oven till the cheese begins to brown; then pour a little oiled butter over the top of the cheese.