MACARONI PUDDING. Simmer in a pint of milk, an ounce or two of the pipe sort of macaroni, and a bit of lemon and cinnamon. When quite tender, put it into a dish with milk, two or three eggs, but only one white. Add some sugar, nutmeg, a spoonful of peach water, and the same of raisin wine. Bake with a paste round the edges. A layer of orange marmalade, or raspberry jam, in a macaroni pudding, is a great improvement. In this case omit the almond water, or ratifia, which would otherwise be wanted to give it a flavour. MACARONI SOUP. Boil a pound of the best macaroni in a quart of good stock, till it is quite tender. Then take out half, and put it into another stewpot. Add some more stock to the remainder, and boil it till all the macaroni will pulp through a fine sieve. Then add together the two liquors, a pint or more of boiling cream, the macaroni that was first taken out, and half a pound of grated parmesan cheese. Make it hot, but do not let it boil. Serve it with the crust of a French roll, cut into the size of a shilling. MACAROONS. Blanch four ounces of almonds, and pound them with four spoonfuls of orange water. Whisk the whites of four eggs to a froth, mix it with the almonds, and a pound of sifted sugar, till reduced to a paste. Lay a sheet of wafer paper on a tin, and put on the paste in little cakes, the shape of macaroons. MACKAREL. Their season is generally May, June, and July; but may sometimes be had at an earlier period. When green gooseberries are ready, their appearance may at all times be expected. They are so tender a fish that they carry and keep worse than any other: choose those that are firm and bright, and sweet scented. After gutting and cleaning, boil them gently, and serve with butter and fennel, or gooseberry sauce. To broil them, split and sprinkle with herbs, pepper and salt; or stuff with the same, adding crumbs and chopped fennel.