Macaroni, to Boil.—The great thing to remember about this is that macaroni must be put on in plenty of boiling water and kept at the boil all the time it is cooking, adding sufficient salt with the macaroni. Directly the paste is cooked dash into the saucepan containing it a tumbler or more of ice cold water to throw it off the boil, and drain off the macaroni at once. It is difficult to say how long it will take to cook, as this depends a good deal on the size and quality of the macaroni itself. From twenty to thirty minutes, however, is a fair guide; but the best way is to try it by biting a morsel of it. If it bites soft, yet short, it is cooked, and the sooner it leaves the pan the better. In England macaroni is systematically overcooked, when it is woolly and pappy. All macaronis and pastes are cooked thus, and too much water cannot be given.