Macaroni And Tomatoes

4 ounces pipe macaroni 1/2 pound of tomatoes

2 ounces of butter Pepper and salt to taste

Boil the macaroni for half an hour in boiling water, and then drain. Butter a pie dish, and put a thick layer of macaroni at the bottom; skin the tomatoes by putting them into a basin and pouring boiling water over them, cover them with a plate for five minutes, and the skins will come off quite easily. Then cut them into slices and put a layer on the macaroni, then some pieces of butter and a sprinkling of pepper and salt, then another layer of macaroni, and so on till the dish is full, leaving tomato on top, with a few rusk crumbs sprinkled over; put in the oven for a quarter of an hour. Serve with grated cheese.

Macaroni And Tomato Sauce No. 1

4 ounces macaroni 1/2 pint of milk

Pepper and salt

1/2 pint tomato sauce

Follow the directions given in recipe for "Macaroni with Cheese," as to the boiling of the macaroni in water and stewing it in milk. Let it absorb all the milk. Pile it on a dish, and pour over it a half pint of tomato sauce, prepared according to directions given for "Tomato Sauce."

Macaroni And Tomato Sauce No. 2

8 ounces macaroni 2 ounces butter 1/2 pint milk

1 Spanish onion 1 lb. of tomatoes Pepper and salt to taste

Break the macaroni Into pieces, and throw it into boiling water, and boil for an hour. Make a sauce by putting the milk, butter and the onion, scalded and grated, into a saucepan, with the pepper and salt. Scald the tomatoes, skin them, and rub them through a hair sieve, and add to the sauce. Add all to the macaroni, and well mix. Serve very hot, with grated Parmesan cheese, separately.

Macaroni And Tomato Sauce No. 3

1/2 pound macaroni

1 onion

2 1/2 ounces grated Parmesan

1/2 teaspoon pepper

1 ounce butter

2 1/2 ounces grated Gruyere cheese

Suspicion of nutmeg

Salt to taste

6 tablespoons cream

Boil one-half pound macaroni in water with a lump of butter, an onion, two cloves and salt; when done, drain the macaroni, and place in a saucepan with two and one-half ounces of grated Gruyere cheese and two and one-half ounces of grated Parmesan cheese, a little grated nutmeg, some coarse black pepper and six tablespoons of cream; toss and stir well until the cheese becomes thick and stringy. Serve with tomato sauce in the middle of the dish.