Cheese with Macaroni.
½ pound macaroni.
½ cup cream.
1½ table-spoonfuls butter.
Pepper, salt and parsley.
1 egg, beaten well, and 1 table-spoonful flour.
4 table-spoonfuls grated cheese, and a little crumbed bread.
Break the macaroni into inch lengths; boil in water slightly salted; drain perfectly dry in a cullender. Take out two table-spoonfuls of cream, and put the rest into a farina-kettle or saucepan, set within another of boiling water. When it is scalding hot, salt to taste; add half a table-spoonful of butter, then the macaroni, and heat together slowly. They should not boil. Meanwhile put the reserved cream into a small saucepan. Heat, stir in the table-spoonful of butter, pepper and parsley; the flour, wet with cold milk, the grated cheese, and when this is dissolved, the beaten egg. Pour the macaroni into a neat baking-dish, cover with the cheese mixture. Strew the top with very fine bread-crumbs, and brown quickly on the upper grating of a hot oven.