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.


Macaroni and Cream.--Boil half a pound of macaroni; cut it up into pieces
about two inches long and put it into a stew-pan with two ounces of butter
and a quarter of a pound of grated cheese, composed of equal parts of
Gruyere and Parmesan cheese. Moisten this with about three tablespoonfuls
of cream. Toss it all lightly together till the cheese makes cobwebs. Add
a little pepper and salt and serve with some fried bread round the edge cut
up into ornamental shapes. Carefully made pieces of toast, cut into
triangles, will do instead of the fried bread.


TAGLIATELLI.--Take some flour and water, and with the addition of a little
salt make a paste which can be rolled out quite thin; cut this into shapes