Have half a gallon of water in a stewpan, in which put two ounces of butter and an ounce of salt; when boiling, throw in a pound of macaroni, which boil until tender, being careful that it is not too much done; the • time of boiling depends principally upon the quality, the Genoa macaroni taking the longest time, and the Neapolitan the shortest, which last, if too much done, will fall in puree.