through the paste.  When rolled out, let each thin cake dry for five or ten minutes.  If you have a box of cutters you can cut this paste into all sorts of shapes according to the shape of the cutters, or you can cut each thin cake into pieces about the same size, and then with a sharp dry knife cut the paste into threads.  These threads or ornamental shapes can be thrown into boiling clear soup, when they will separate of their own accord.  Nudel paste is, in fact, home-made Italian paste, or, when cut into threads, home-made vermicelli.  It is very nourishing, as it is made with eggs and flour.

MACARONI, SAVOURY.—­Take half a pound of macaroni and boil it in some slightly salted water, and let it boil and simmer till the macaroni is tender and absorbs all the water in which it is boiled.  Now take a dessertspoonful of raw mustard, i.e., mustard in the yellow powder.  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.  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.  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.