Home-made macaroni. ------------------ To four cupfuls of flour, add one egg well beaten, and enough water to make a dough that can be rolled. Roll thin on a breadboard and cut into strips. Dry in the sun. The best arrangement for this purpose is a wooden frame to which a square of cheese-cloth has been tightly tacked, upon which the macaroni may be laid in such a way as not to touch, and afterwards covered with a cheese-cloth to keep off the dust during the drying. Boiled macaroni. --------------- Put a large cup of macaroni into boiling water and cook until tender. When done, drain thoroughly, then add a pint of milk, part cream if it can be afforded, a little salt, and one well-beaten egg; stir over the fire until it thickens, and serve hot. Macaroni with cream sauce. ------------------------- Cook the macaroni as directed in the proceeding, and serve with a cream sauce prepared by heating a scant pint of rich milk to boiling, in a double boiler. When boiling, add a heaping t