For one-half pound macaroni have not less than three quarts of salted water boiling rapidly. Break the macaroni into short pieces, and boil thirty-five minutes for the small, forty-five minutes for the large. Then drain, and pour sauce over it, or bake it. It is better if boiled in good broth instead of water.
1 quart can tomatoes,
1 tablespoon ful butter,
2 tablespoonfuls flour, 1 teaspoonful salt,
1/8 teaspoonful pepper, 1 teaspoonful sugar.
Rub the flour into the butter until they blend. Brown this in a pan. Add the tomatoes and simmer thirty minutes. Stir frequently. Add the seasoning, along with spices, if you wish. This makes enough sauce for iy2 pounds macaroni, but it keeps well in cold weather, and can be used with other dishes. Good in combination with the following:
After the macaroni is boiled, put it in a pan with a little butter and some grated cheese. Stir gently, and as soon as the cheese is melted, serve; or, pour the above sauce over it.
Boil first, as above. Drain. Place in a deep pan, add a cupful of cold milk, sprinkle in three tablespoonfuls grated cheese and one tablespoonful butter. Then bake until brown.