MACARONI CHEESE

½ lb. of macaroni, 8 oz. of grated cheese, some breadcrumbs, pepper and salt to taste, and 1 oz. of butter. Boil the macaroni in slightly salted water until soft. Then place a layer of it in a pie-dish, sprinkle some of the grated cheese over it, dust with pepper, and repeat the layers of macaroni and cheese, finishing with a sprinkling of cheese, and the breadcrumbs. Cut the butter in pieces, and place them here and there on the top. Bake it in a moderately hot oven until brown. Eat with vegetables and tomato sauce. For those who have a weak digestion plain boiled macaroni with grated cheese added at table is better and lighter. Macaroni requires from 25 minutes to ½ an hour cooking. The Genoa macaroni takes longer, the thin spaghetti kind is done in from 15 to 20 minutes, and vermicelli and Italian paste are done in a few minutes. Macaroni should be thrown into boiling water and be kept boiling, as the pipes or pieces otherwise stick together. The Italian paste is mostly used as an addition in clear soup.