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