2 cupfuls strained tomatoes 1/2 teaspoonful salt
1/2 cupful milk
Break the macaroni into inch pieces, boil thirty minutes and pour off water. Put olive oil in a stew pan, add onion and shake over fire till onion is soft. Add macaroni and tomatoes, heat thoroughly, stir in the other ingredients, cook for about ten minutes and serve hot.
Two cupfuls tomatoes are generally in one ordinary can of tomatoes. This serves ten people.
3/4 cupful macaroni 1 tablespoonful corn starch
1 cupful grated cheese a little salt
1 cupful milk
Prepare the macaroni as per directions in Macaroni and Cheese No. 1. After taking macaroni from the boiling water, butter a baking dish, put in part of the macaroni and cover it with milk and the corn starch smoothed in. Then sprinkle with half of the cheese, then the macaroni, then another layer of cheese, a little salt, and put in the oven to bake for about twenty minutes.