20. Macaroni Savoury.
Boil some macaroni, cut it into short lengths of about two inches long, well beat up three eggs. Mix with them one teaspoon of chopped onion, one teaspoon of herbs as for veal stuffing, one teaspoon of chopped parsley, Nepaul pepper and salt to taste. Mix it thoroughly with one cup of milk, and stir it well into the macaroni. Pour it into a pie dish, put a few dabs of butter over the top here and there, and bake a nice brown.
N.B.—Vermicelli answers all the same purpose as macaroni. Some like it better and think it more delicate; both are cheap and nutritious, and both are capable of manipulation in a great many ways.