It is a great improvement to the appearance of the dish to sprinkle a little chopped blanched parsley over the macaroni.

The tomatoes should be placed with the smooth, red, unbroken side uppermost.
Macaroni and Cream .-- Boil half a pound of macaroni; cut it up into pieces about two inches long and put it into a stew-pan with two ounces of butter and a quarter of a pound of grated cheese, composed of equal parts of Gruyere and Parmesan cheese.

Moisten this with about three tablespoonfuls of cream.

Toss it all lightly together till the cheese makes cobwebs.

Add a little pepper and salt and serve with some fried bread round the edge cut up into ornamental shapes.