Break 1/4-lb. macaroni into 1-inch pieces, drop them into 2-qts. of _boiling_ water, (salted), boil till tender. Drain and place in a dish. At serving time put into a pan a tablespoon of butter, when melted, a tablespoon of flour, rub until well mixed, then add 1/2-pint of milk, stir until it bubbles; a little cayenne to be added, then put in the macaroni and heat thoroughly, and just at the last, stir in 1/4-lb. of grated cheese (not quite half ought to be Parmesan and the rest a good fresh cheese). =71. Macaroni and Tomato Pudding.= Boil some macaroni and mix with it 3-ozs. of grated cheese, 4 peeled and sliced tomatoes, a little chopped parsley, and half a teacup of milk. Place in a pie-dish and cover with a thick layer of fine breadcrumbs and a few knobs of butter; season to taste. Bake until nicely browned. The addition of a grated onion is considered an improvement by many persons. =72. How to Cook Rice.= First boil the water, then put the rice in, and keep it on the boil for twelve minutes; if it wants to boil over just lift the lid of saucepan to let the steam escape. After boiling strain in a strainer, and steam it when wanted for use. To steam the boiled rice, put it in a colander and stand the colander in a saucepan containing a little boiling water, so that the colander and rice are clear of the water, put saucepan on the hot plate, and the steam from the water will dry and separate out each grain of rice and make it flakey. Savoury rice dishes can be made more rich in proteid, and more tasty, by adding a few teaspoons of Emprote. =73. Rice (Milanese).= (Specially recommended). Boil 6-ozs. of unpolished rice in a double saucepan until tender. Fry a chopped onion brown, then add 2 peeled tomatoes and cook until soft, add this to the rice with the yolks of 2 eggs, 1/2-teaspoonful of salt, and 1-1/2-ozs. of Parmesan or grated cheese. Mix well together and serve with brown gravy. This makes a most tasty and nutritious dish. =74. Rice alla Romana.= Boil 6-ozs. of unpolished rice with a clove of garlic. Fry 4 peeled tomatoes in 1-oz. butter. Add this to the rice with the yolk of 1 egg, 1/2-teaspoonful of salt, and 1-oz. of Parmesan or grated cheese. Stir and serve with tomato sauce, or garnish with baked tomatoes. This dish is equally suitable for lunch, dinner, or supper; it is a 'complete' type of food, and it is much appreciated. The flavour can easily be varied. =75. Savoury Rice.= Boil 1/4-lb. of rice till quite soft, add a teaspoonful of chopped parsley, a little grated lemon rind, 4-ozs. grated cheese, 1 tablespoonful of milk and a little butter, mix well and put into scollop shells, sprinkle over with breadcrumbs and bake for 20 minutes. =76. proteid Rice Cutlets.=