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(6) Blanch about l'2oz. of Macaroni in boiling water, with a little salt and butter ; take out, strain, cut it up into any desired lengths, and put it into a saucepan. In the meantime, prepare a rich vegetable soup, strain it into a saucepan, add the white of an egg beaten up in a little cold soup to clarify it, then boil and skim free of fat. Strain it into the saucepan containing the Macaroni, and simmer at the side of the lire until nearly done, letting it remain till slightly firm. Prepare a liaison of twelve eggs, mixed with a little well-whipped cream, a lump of warmed butter, 6oz. of grated Parmesan cheese, and pepper to taste ; stir this gradually into the soup, taking care that it is not boiling, pour it all into a tureen, and serve. The grated cheese may be served separately if desired. (7) Pour 4 pints of clear chicken broth into a stewpan, and boil, then put in Goz. of Macaroni broken into small pieces. Clean the hearts and livers of three or four chickens, put them in a frying-pan with a lump of butter, and fry till half cooked; drain the hearts and livers and cut into small squares, then put them into the soup. When the Macaroni is tender, turn the soup into a soup- tureen, dust over a little pepper and powdered cinnamon, and serve while very hot with a plate of sippets of toast. Macaroni Soup with. Cream. — Pour about 5qts. of water into a stockpot, and add a fowl, a knuckle of veal, and a little salt. Put the pot on the fire, skim the liquor frequently, and when it boils remove the pot to the side, and add a carrot, an onion, a leek, and a root of celery. Simmer gently for four hours, then strain it through a fine sieve and skim off all the fat. Put Goz. of butter into a saucepan, and when melted mix in 2 table spoonfuls of flour ; let it remain on the fire for a few minutes, then pour in the broth. Boil up again, remove it to the side of the fire to simmer for twenty-live minutes longer, and strain again. In the meantime, boil Mb. of Macaroni in salted water, and when done, strain, and add it to the broth. Beat up the yolks of five eggs in a basin, add gradually 1 teacupful of grated Parmesan cheese, and 1 teacupful of cream. Stir this into the soup together with a little butter, and warm up without letting it boil. Pour it into a tureen, and serve hot. Macaroni with. Sweetbreads. — Put two blanched cold sweetbreads into a saucepan with a little butter, and add to this 1 breakfast-cupful of ham cut in small pieces. Place the pan over the lire, fry for a few minutes, add gravy and Madeira to about three-parts the height of the meat, the trimmings of two or three trullles, and reduce the liquor to half its original quantity. When the sweetbreads are done, take them out, drain, cut them in small slices, and mix with a few small slices of hot lean ham. Add to the stock a few table-spoonfuls of brown sauce, boil up, and strain through a sieve into another saucepan. Put in two or three truffles cut in slices, boil for five minutes longer, and pour it over the sweetbreads. Whilst this is going on, put Mb- of Macaroni, broken into 2in. lengths, in a saucepan of boiling salted water, cover the pan, and boil until the pipes are quite tender ; take out, drain, and put them into a stewpan with a few table-spoonfuls of melted glaze, a little of the liquid from the stew, and a small lump of butter.