ITALIAN MACARONI.
Break the macaroni into pieces two inches long; boil it in hot water, with a little butter, pepper and salt; when done, drain it on a napkin; then put a layer of macaroni on the bottom of a dish; pour over it some hot tomato sauce; then some grated cheese, and so on, until the dish is full; the cheese being on the top; put it in the oven a few minutes, and serve it hot.
MACARONI WITH CREAM.
Boil half a pound of macaroni in hot water, and when done cut it into pieces; put it into a pan with a quarter of a pound of butter, two ounces of grated cheese, and half a gill of cream; add a little pepper, salt and mustard; shake it over the fire until well mixed and quite hot; dish it, and garnish with pieces of puff paste cut in diamonds.
OMELETTE WITH CHEESE.
Beat six eggs very light; add to them two tablespoonsful of cream, butter the size of a walnut, a spoonful of chopped parsley, some pepper and salt, two ounces of grated cheese; beat all well together, and pour into a pan in which butter is melting; let it cook until a light brown; then fold up and dish for the table. Shake the pan while the omelet is doing.
OMELETTE WITH OYSTERS.
Beat six eggs separately, very light; add to the yolks a little mustard, cayenne pepper and salt; mix this with the whites; pour it into a pan in which butter is melting, and cook till a light brown. Before folding, have a few nicely scolloped oysters and lay between; shake the pan about till the omelet is done.
EGG TOAST.
Toast four slices of bread, a light brown; butter them well, and sprinkle on a little salt. Poach four eggs in muffin rings to retain their shape; place one on each slice of toast, and send to the table.