the eight half-yolks.


MACARONI A LA REINE.--Boil half a pound of pipe macaroni. Meanwhile warm
slowly in a saucepan three-quarters of a pint of cream, and slice into it
half a pound of Stilton or other white cheese, add two ounces of good fresh
butter, two blades of mace, pounded, a good pinch of cayenne and a little
salt. Stir until the cheese is melted and the whole is free from lumps,
when put in the macaroni and move it gently round the pan until mixed and
hot, or put the macaroni on a hot dish and pour the sauce over. It may be
covered with fried bread-crumbs of a pale colour and browned in a Dutch
oven.


MACARONI AU GRATIN.--Break up a pound of macaroni in three-inch lengths,
boil as usual and drain. Put into a stew-pan a quarter of a pound of fresh
butter, the macaroni, twelve ounces of Parmesan and Gruyere cheese mixed,
and about a quarter of a pint of some good sauce, white sauce. Move the
stew-pan and its contents over the fire until the macaroni has absorbed the
butter, etc., then turn it out on a dish, which should be garnished with
croutons of fried bread. Pile it in the shape of a dome, cover with
bread-raspings, a little clarified butter run through a colander, and brown
very lightly with a salamander.

N.B.--The above two recipes are taken from "Cassell's Dictionary of
Cookery."


MACARONI AS AN ORNAMENT.--Macaroni is sometimes used to ornament the
outside of puddings, either savoury or sweet. Suppose the pudding has to