Blanch two ounces of Naples macaroni in some water for eight or ten minutes; strain it, add it to one pint of boiling milk, in which you have previously boiled a piece of lemon-peel, cinnamon, and one ounce of butter ; when the macaroni is quite tender, add two eggs and sugar enough to sweeten it: steam it one hour in a stewpan, in a buttered tart-dish.