MACARONI.
Boil as much macaroni as will fill your dish, in milk and water, till quite tender; drain it on a sieve sprinkle a little salt over it, put a layer in your dish then cheese and butter as in the polenta, and bake it in the same manner.
MOCK MACARONI.
Break some crackers in small pieces, soak them in milk until they are soft; then use them as a substitute for macaroni.
TO MAKE CROQUETS.
Take cold fowl or fresh meat of any kind, with slices of ham, fat and lean--chop them together very fine, add half as much stale bread grated, salt, pepper, grated nutmeg, a tea-spoonful of made mustard, a table-spoonful of catsup, and a lump of butter; knead all well together till it resembles sausage meat, make them in cakes, dip them in the yelk of an egg beaten, cover them thickly with grated bread, and fry them a light brown.