Ten truffles, a quarter of a pint of salad oil, pepper and salt to taste, one tablespoonful of minced parsley, a very little finely minced garlic, two blades of pounded mace, one tablespoonful of lemon juice.

After cleansing and brushing the truffles, cut them into thin slices and put them in a baking-dish, on a seasoning of oil or butter, pepper, salt, parsley, garlic and mace in the above proportion.  Bake them for nearly an hour, and just before serving add the lemon juice and send them to the table very hot.

TRUFFLES AU NATUREL.

Select some fine truffles; cleanse them by washing them in several waters with a brush until not a particle of sand or grit remains on them; wrap each truffle in buttered paper and bake in a hot oven for quite an hour; take off the paper; wipe the truffles and serve them in a hot napkin.

MACARONI.

MACARONI A LA ITALIENNE.

Divide a quarter of a pound of macaroni into four-inch pieces.  Simmer fifteen minutes in plenty of boiling water, salted.  Drain.  Put the macaroni into a saucepan and turn over it a strong soup stock, enough to prevent burning.  Strew over it an ounce of grated cheese; when the cheese is melted, dish.  Put alternate layers of macaroni and cheese, then turn over the soup stock and bake half an hour.

MACARONI AND CHEESE.

Break half a pound of macaroni into pieces an inch or two long; cook it in boiling water, enough to cover it well; put in a good teaspoonful of salt; let it boil about twenty minutes.  Drain it well and then put a layer in the bottom of a well-buttered pudding-dish; upon this some grated cheese and small pieces of butter, a bit of salt, then more macaroni, and so on, filling the dish; sprinkle the top layer with a thick layer of cracker crumbs.  Pour over the whole a teacupful of cream or milk.  Set it in the oven and bake half an hour.  It should be nicely browned on top.  Serve in the same dish in which it was baked with a clean napkin pinned around it.

TIMBALE OF MACARONI.

Break in very short lengths small macaroni (vermicelli, spaghetti, tagliarini).  Let it be rather overdone; dress it with butter and grated cheese; then work into it one or two eggs, according to quantity.  Butter and bread crumb a plain mold, and when the macaroni is nearly cold fill the mold with it, pressing it well down and leaving a hollow in the centre, into which place a well-flavored mince of meat, poultry or game; then fill up the mold with more macaroni, pressed well down.  Bake in a moderately heated oven, turn out and serve.

MACARONI A LA CREME.

Boil one-quarter of a pound of macaroni in plenty of hot water, salted, until tender; put half a pint of milk in a double boiler, and when it boils stir into it a mixture of two tablespoonfuls of butter and one of flour.  Add two tablespoonfuls of cream, a little white and cayenne pepper; salt to taste, and from one-quarter to one-half a pound of grated cheese, according to taste.  Drain and dish the macaroni; pour the boiling sauce over it and serve immediately.