The table

954. Macaroni a la Creme. — Boil for three-quarters of an hour three-quarters of a pound of Italian macaroni in plenty of salted water, adding a small piece of butter (half an ounce), and an onion stuck with two cloves. Drain well, and put it back into a saucepan with a third of a pound of butter, a third of a pound of grated Swiss cheese, the same quantity of grated Parmesan cheese, a third of a pinch of nutmeg, and a pinch of pepper. Moisten with half a pint of white broth (No. 99) and four tablespoonfuls of cream. Cook all together for five minutes, stirring well, and when the macaroni becomes ropy, dish it up, and serve. 955. Macaroni au Gratin. — After the macaroni is prepared as for No. 954, place it in a baking-dish, sprinkle over it a little bread-crumbs and grated cheese ; pour over it a little clarified butter, and place it in the baking oven for ten minutes, or until it assumes a golden color; then serve. 956. Macaroni a 1'Italienne. — Prepare three-quarters of a pound of sound Italian macaroni as for No. 954 ; place it in a saucepan with a gill of tomato sauce (No. 205), a gill of Madeira sauce (No. 185), and a quarter of a pound of grated Parmesan cheese ; season with half a pinch of pepper and the third of a pinch of nutmeg ; then let cook slowly for ten minutes, tossing frequently. Arrange on a hot dish, and serve with some grated cheese, separately. 957. Macaroni h la NapolitaillO. — Boil the macaroni in salt and water as for No. 954 ; drain, place it in a saucepan, and add half a pint of good Espagnole sauce (No. 151), half a pint of tomato sauce (No. 205), a quarter of a pound of grated cheese, two truffles, six mushrooms, and half an ounce of cooked, smoked beef-tongue, all cut up in dice-shaped pieces. Cook together on a brisk stove for ten minutes, tossing them well meanwhile, and serve. 958. Macaroni a la Milanaise. — Prepare exactly the same as for No. 957, cutting the truffles, mushrooms, and beef-tongue julienne-shaped. 959. Spaghetti a la Napolitaine. — Boil three-quarters of a pound of sound, fine spaghetti as for the macaroni in No. 954; drain, and put it back into a saucepan with half a pint of tomato sauce (No. 205), half a pint of Espagnole (No. 151), six mushrooms, two truffles, and a small piece of cooked, smoked, red beef-tongue, all cut up dice-shaped. Season with half a pinch of pepper and the third of a pinch of nutmeg, adding a quarter of a pound of grated Parmesan cheese. Cook for ten minutes, tossing well, and serve with a little cheese, separately. 960. Spaghetti a PItalienne.— Place the spaghetti in a saucepan as for No. 959 ; add a pint of tomato sauce (No. 205), and a quarter of a pound of grated Parmesan cheese ; season with half a pinch of pepper and a third of a pinch of nutmeg, and cook for ten minutes, tossing well, and serving as in No. 959.