Macaroni au Gratin.
Break half a pound of macaroni into inch lengths. Make a weak broth by diluting the remains of yesterday’s soup with hot water, and straining it. When it boils, season well, and put in the macaroni. Cook until tender, but not broken. Drain off the liquor; put the hot macaroni upon a stone-china dish; stir a good piece of butter through it; sift over it a mixture of grated cheese and fine bread-crumbs. Set upon the upper grating of the oven to brown.