After it has been stirred together for about a quarter of an hour, turn it out on to a dish, cover it with a little Parmesan cheese, bake in the oven till it is brown, and moisten the top when browned with a little oiled butter.
MACARONI AND TOMATOES .-- Take half a pound of macaroni; wash it and boil it until it is tender.

In the meantime take half a dozen or more ripe tomatoes; cut off the stalks, squeeze out the pips, and place them in a tin in the oven with a little butter to prevent their sticking.

It is as well to baste the tomatoes once or twice with the butter and the juice that will come from them.

Put the macaroni when tender and well drained off into a vegetable-dish, pour the contents of the tin, butter and juice, over the macaroni and add pepper and salt, and toss it lightly together.

Now place the whole tomatoes on the top of the macaroni, round the edge, at equal distances.