to use just enough water to cook it in, so that when the macaroni is done, little or no fluid may be left, but if any does remain it should be saved for sauce, stock for soup, &c., as it contains valuable nutritive material.  Macaroni takes from 20 minutes to 1 hour to cook, according to the kind used.  That which is slightly yellow is to be preferred to the white, as the latter is usually poorer than the former in mineral salts and flesh-forming substances.  From 2 to 4 oz. may be regarded as the amount to be allowed at a meal for grown-up persons.

A very simple nourishing and satisfying meal can be made from macaroni plainly boiled; it may be eaten with any kind of vegetables, or baked potatoes, or fried onions, and if desired, with grated cheese, onion, caper, or parsley sauce.

Macaroni (Italian).

1/2 lb. of spaghetti or vermicelli, 2 oz. of butter, 2 eggs, 3 oz. of grated cheese, 1 tablespoonful of finely chopped parsley, pepper and salt to taste.  Boil the macaroni till tender in 2 pints of water, to which the butter has been added.  When soft add seasoning, the cheese, and the parsley.  Beat the eggs well in the dish in which the macaroni is to be served, pour over the mixture of macaroni and other ingredients, mix all well with the eggs, and serve.  If neither spaghetti nor vermicelli are handy, use Naples macaroni.

MACARONI CHEESE.

1/2 lb. of macaroni, 8 oz. of grated cheese, some breadcrumbs, pepper and salt to taste, and 1 oz. of butter.  Boil the macaroni in slightly salted water until soft.  Then place a layer of it in a pie-dish, sprinkle some of the grated cheese over it, dust with pepper, and repeat the layers of macaroni and cheese, finishing with a sprinkling of cheese, and the breadcrumbs.  Cut the butter in pieces, and place them here and there on the top.  Bake it in a moderately hot oven until brown.  Eat with vegetables and tomato sauce.  For those who have a weak digestion plain boiled macaroni with grated cheese added at table is better and lighter.  Macaroni requires from 25 minutes to 1/2 an hour cooking.  The Genoa macaroni takes longer, the thin spaghetti kind is done in from 15 to 20 minutes, and vermicelli and Italian paste are done in a few minutes.  Macaroni should be thrown into boiling water and be kept boiling, as the pipes or pieces otherwise stick together.  The Italian paste is mostly used as an addition in clear soup.

MACARONI CREAM.

6 oz. of macaroni, 3 oz. of cheese, 1/2 oz. of butter, 3/4 pint of milk, 1 teaspoonful of Allinson cornflour, pepper and salt to taste.  Boil the macaroni until tender in only as much water as it will absorb.  Make a sauce of the milk, cornflour, and cheese (you can use Parmesan, Gruyere, or Canadian cheese).  Place the macaroni in a pie-dish, pour the sauce over it, grate some more cheese over the top, and let the macaroni brown in the oven.