Required: Three-quarters of a pound of rough puff pastry. Quarter of a pound of macaroni. Two tablespoonfuls of chopped parsley. Two tablespoonfuls of chopped onion. Salt and pepper. Three hard-boiled eggs. One ounce of butter. Three-quarters of an ounce of flour. Half a pint of water. Tomatoes. (Sufficient for five or six.)

Rub the inside of a pie-dish with a little butter.

Break the macaroni into pieces about an inch long, and boil it until tender in boiling water. It will probably take about three-quarters of an hour. Then drain off the water. Put a layer of sliced tomatoes in the dish, then a layer of cooked macaroni, next a good sprinkling of parsley, onion, salt and pepper, next another layer of tomatoes, and so on until the dish is full. Cut the eggs into slices, and lay them on" the top.

Melt the butter in a pan, stir the flour smoothly into it, and fry it over the fire a pale brown, then add the water and stir until it boils. Season the sauce carefully, adding, if liked, a little Worcester or Harvey sauce. Pour this sauce into the pie-dish. Cover the dish with pastry, decorating the top prettily with leaves of pastry. Brush it with beaten egg, and bake it in a quick oven for about three-quarters of an hour, or until the pastry is crisp and a good brown.. Serve either hot or cold. Cost, from 2s.