are an improvement and help to bind the mixture together. Variety can be
obtained by varying the seasonings, adding a little lemon juice or Tarragon
vinegar, &c., either to the mixture or to the sauce.


Macaroni Omelet.

Boil 2 ozs. short cut macaroni in salted boiling water, and drain. Put 3
dessertspoonfuls flour in a basin, smooth with a little cold milk, and pour
a breakfast-cupful boiling milk over it, stirring vigorously all the time.
Add one or two spoonfuls of cream--or a little fresh dairy butter or nut
butter beat to a cream--2 beaten eggs, teaspoonful minced parsley, same of
grated onion, the macaroni, a large cup bread crumbs, seasoning of pepper,
salt, &c. Mix very well. Put in buttered pie-dish and bake 30 to 40
minutes in brisk oven. Turn out and serve with brown or tomato sauce. Some
grated cheese may be added if liked.


Macaroni Cutlets.

Boil 3 or 4 ozs. macaroni in salted water for 15 minutes. Drain, and stew
or steam till very tender along with some shred onion and tomatoes
previously fried together, without browning, in 1 oz. butter. If too dry
add a very little milk. When quite tender mix in enough bread crumbs to
make a rather stiff consistency, also 1 or 2 ozs. grated cheese. Mix well
over the fire. Add a beaten egg, pinch mace, and any other seasoning. Mix
well again, turn out to cool, form into pear-shaped cutlets, egg, crumb, and
fry in usual way.