STEWED MACARONI.
Throw a quarter of a pound of macaroni into three pints of boiling water with a teaspoonful of salt, and let it boil for twenty minutes. Drain in a colander, then put it into a stewpan with half a tin of Nelson's Extract of Meat dissolved in half-a-pint of water, and stir over the fire for five minutes. Take it off the fire and stir in one ounce of grated cheese, pepper and salt to taste.