Cheese And Macaroni Cream Recipe

Boil two ounces of macaroni, in water slightly salted, until tender,

when drain; cut it into tiny rings, and put it into a stewpan with

half-a-pint of milk or cream, keeping it hot on the stove without

boiling for half-an-hour. Soak and dissolve half-an-ounce of Nelson's

Gelatine in half-a-pint of milk, and when this and the macaroni are

cold, stir together, add two ounces of grated Parmesan cheese, with salt

and cayenne pepper to taste. Stir occasionally until the cream is on the

point of setting, when mould it. Should the cream be absorbed by the

macaroni, more must be added to bring the whole quantity of liquid to

one pint. If preferred, rice well boiled or baked in milk, or vermicelli

paste, can be substituted for the macaroni.

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