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Macaroni with Kidneys.— Boil 1 lb. of Macaroni. Take the fat from six mutton-kidneys, or one ox-kidney, skin them, cut them open, setoson with cayenne, salt, and powdered mixed herbs, and fry in butter, browning nicely on both sides; then stir in j pint of gravy flavoured with Fio. 1106. Macaroni and Kidneys. tomatoes. Lay the kidneys on a hot dish, surround them with the hot boiled Macaroni (see Fig. 1106), pour over the gravy, and sprinkle with a little salt and pepper and some chopped hard-boiled eggs, with a sprinkling of grated Parmesan cheese. Serve hot. Macaroni with Meat. — (1) Scald 6oz. of Macaroni till tender, but not long enough to break or to let it stick together. For details respecting Culinary Processes, Utensils, Sauces, dec., referred to, see under their special heads. Macaroni — continued. Then make a nice brown mince of any cold meat, poultry and game that may he hi the house, together with a small piece of ham or bacon, both fat and lean. Season the meat with finely-chopped onion, salt, pepper, and cayenne, and moisten with gravy flavoured with ketchup and Worcestershire sauce. Thickly butter the inside of a pudding-basin ; cut the Macaroni into pieces Jin. long, and stick these pieces upright and very closely all over the inside of the basin, so that when turned out it will look like a honeycomb ; fill the basin with the mince, and lay the rest of the Macaroni on top. Tie over a floured cloth, and boil for about an hour. Take it out of the saucepan five minutes before turning out. Serve hot, with very little gravy in the dish, but a small tureen of good gravy with it. (2) Wash 1 lb. of Macaroni, put it into a saucepan with cold water to cover, and boil for a-quarter-of-an-hour. Then drain the Macaroni as dry as possible and leave until cold. Chop very finely 1 lb. of any cold cooked meat, mix with it 1 teacupful of finely-grated breadcrumb, 1 scant dessertspoonful of salt, and 1 saltspoonful of pepper. Thickly butter the interior of a basin ; cut the Macaroni into pieces about lin. long, put a layer of it in the basin, next a layer of the chopped meat and crumbs, then a layer of Macaroni, and so on until the basin is filled. Pour in 1 teacupful of milk ; when that is absorbed, lay a sheet of paper over the top of the basin, twist the edges underneath the rim to fix them, stand the basin in a saucepan with boiling water to three-parts its height, and boil gently for an-hourand-a-half. More boiling water may be poured in as the quantity diminishes, care being taken not to let it enter the top of the basin. When cooked, turn the shape out of the basin on to a folded table-napkin or an ornamental dish-paper spread over a dish, and serve. (3) Cut into small pieces either some veal, mutton, or beef, put it into a saucepan with a small quantity of water, and stew gently for half-an-hour ; mix in a few tablespoonfuls of tomato sauce, season to taste with salt and pepper, and leave at the edge of the fire until tender. Put the required quantity of Macaroni into a saucepan containing boiling water, boil quickly for twenty minutes, then drain the Macaroni and mix it with the meat ; cut two or three slices off a tin loaf, remove the crust, and toast the bread lightly on both sides. Place the toast on a hot dish, turn the Macaroni and meat over it, and serve.