be made in a small round mould or basin. Some pipe macaroni is boiled in
water till it is tender, and then cut up into little pieces a quarter of an
inch in length. The inside of the mould is first thickly buttered, and
then these little quarter-inch tubes are stuck in the butter close
together; the pudding, for instance a custard pudding, is then poured into
the mould and the mould steamed. When the pudding is turned out the
outside of the pudding has the appearance of a honey-comb, and looks
extremely pretty. The process is not difficult, but rather troublesome, as
it requires time and patience.


MACARONI, TIMBALE OF--This is a somewhat expensive dish. You have first to
decorate a plain mould with what is called _nouilles_ paste, which is made
by mixing half a pound of flour with five yolks of eggs. The mould is then
lined with ordinary short paste, made with half a pound of flour, a quarter
of a pound of butter, and one yolk of egg, mixed in the ordinary way. When
the mould is lined, you have to fill it up with flour, and bake it in a
moderate oven for about an hour. You then take it out, empty out the flour
and brush it well out with an ordinary brush and dry the mould in a very
slack oven. The mould is then filled with some macaroni that has been
boiled tender in milk and flavoured with vanilla and sugar and Parmesan
cheese. The macaroni must be so managed that it absorbs the moisture. The
mould is filled, made hot, and then turned out. It is customary to shake
some powdered sugar over the mould, and then glaze it with a red-hot
salamander.

N.B.--Very few kitchens possess a proper salamander, but if you make the
kitchen shovel red-hot it will be found to answer the same purpose.