Macaroni Pudding.
- ½ lb. of macaroni broken into inch lengths.
- 2 cups of boiling water.
- 1 tablespoonful of butter.
- 1 large cup of milk.
- 2 tablespoonfuls of sugar.
- Grated peel of half a lemon.
- A little cinnamon and salt.
Boil the macaroni in the water until it is tender, and has soaked up the liquid. It must be cooked in a farina-kettle. Add the butter and salt. Cover for five minutes without cooking. Put in the rest of the ingredients. Simmer, after the boil begins, ten minutes longer, before serving in a deep dish. Be careful, in stirring, not to break the macaroni. Eat with butter and powdered sugar, or cream and sugar.
Fourth Week. Sunday.