Little French dinners

serving it is as follows : Having boiled half a pound of spaghetti for example for fifteen minutes, melt a good-sized piece of butter in a saucepan and toss the macaroni in it, adding a dust of black pepper and plenty of freshly-grated Parmesan cheese. Serve piled up on a dish as hot as possible. For Macaroni an Gratin, a larger pipe macaroni called Zita can be used ; it will require to be boiled for twenty to thirty minutes. Having tossed it in plenty of butter, with cheese, etc., in the same way as above, heap it up on a dish that will stand the fire, previously well buttered. Sprinkle on the top of the macaroni some grated Parmesan and bread raspings in equal quantities, and place the dish at once in a very brisk oven to brown, or this may be done afterwards with a salamander. Macaroni a la Napolitaine will commend itself to the attention of those who are fond of tomatoes. In this dish use either Zita or the broad ribbon macaroni called Lasagne. Failing fresh tomatoes for the sauce, take half a sixpenny bottle of French conserve de tomates (on no account use an English preparation, as it is sure to have vinegar in it), put it into a large saucepan with one ounce and a half of butter, a gill of good gravy or stock, and pepper and salt to taste. Let this come to the boil and then simmer for about ten to fifteen minutes. Have ready half a pound of macaroni, previously boiled and well drained, and add it to the sauce a few pieces at a time ; toss the whole gently with two spoons, adding plenty of grated Parmesan cheese, and serve in a very hot dish. When plenty of good gravy is at hand a most nourishing dish, known as Macaroni a 1'Italienne, may be made as follows : Boil half a pound of macaroni in the usual manner; but let it be rather underdone ; drain it thoroughly, and return it to a clean saucepan. Have ready some hot gravy thickened with a little cornflour, and add it gradually Macaroni. 105 to the macaroni, stirring it gently with a wooden spoon; let it simmer for ten minutes. Sprinkle in at the last a few spoonfuls of grated Parmesan cheese, and finish with an ounce of butter broken up in little pieces. Serve as hot as possible. Although in Italy these dishes of macaroni are generally served as a separate course, it must not be forgotten that they form a very useful garnish for entrees, and especially for joints such as stewed or braised beef. With all savoury dishes in which macaroni plays a part, extra grated Parmesan cheese must always be sent up on a separate plate to be handed round. It is essential that the cheese should only be grated just before it is wanted, and, like the macaroni, it should be procured from a good Italian shop, such as Perelli-Rocco's, in Greek-street, where it can be relied upon as being both moderate in price and of the best quality. Hashed JVLatton. IT is a curious thing that one always seems to associate hashed mutton with a lodging-house ; it is generally looked down upon with contempt in our own homes, and most housewives fight shy of it simply because neither they, nor their cooks, know how to prepare it propeiiy.