Mix this gradually with the macaroni, and add five or six tablespoonfuls of grated Parmesan cheese and a little cayenne or white pepper according to taste.

Turn the mixture out on to a dish, sprinkle some more grated Parmesan cheese over the top, bake it in the oven till it is slightly brown, pour a little oiled butter on the top, and serve.
MACARONI AND CHESTNUTS .-- Bake about twenty chestnuts till they are tender, and then peel them and pound them in a mortar, with a little pepper and salt and butter, till they are a paste.

Next wash and boil in the ordinary way half a pound of macaroni.

Drain off the macaroni and put it in a stew-pan with the chestnuts and about a couple of ounces of butter to moisten it, and stir it all together and put an onion in to flavour it as if you were making bread sauce; but the onion must be taken out whole before it is served.

If the mixture gets too dry, it can be moistened with a little milk or stock.