Hold the long sticks of macaroni in the hand; put the end into boiling
salted water, as it softens bend and coil in the water without
breaking. Boil rapidly 20 minutes. When done put it in a colander to
drain. Put the butter in a saucepan to melt, add to it the flour, mix
until smooth, then add the tomatoes (which have been strained), stir
carefully until it boils. Pour over the hot macaroni and serve at
once.


MACARONI AND CHEESE.

1/4 lb. of macaroni.
1/4 lb. grated cheese.
Salt and white pepper to taste.
1/2 pt. milk.
1 tsp. butter.

Break the macaroni in pieces about 3 inches long. Put it into plenty
of boiling water. Add 1 tsp. salt and boil rapidly 25 minutes; drain,
throw into cold water to blanch for 10 minutes. Put the milk into the
double boiler, add to it the butter, then the macaroni which has been
drained, and cheese; stir until heated, add the salt and pepper, and
serve. (The macaroni may be placed in a baking dish in alternate
layers with the cheese, sprinkling each layer with pepper and salt,
pouring the milk over the top, cutting the butter in small bits
distributed over the top, and bake until brown in a moderately quick
oven.)

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