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Macaroni with Cheese

Break macaroni into two-inch lengths, or use spaghetti; drop into rapidly boiling water, the motion of the water will prevent the pieces of macaroni from sticking together. Boil for three-quarters of an hour, drain and throw it into cold water to blanch for fifteen minutes. Put it back into the saucepan with a pint of strained tomatoes, a level teaspoon of salt, and a saltspoon of pepper. Stew slowly until the macaroni has absorbed nearly all the tomatoes; then add half a pound of chopped American cheese. Stir carefully; do not break the macaroni, and when the cheese is melted add half a cup of cream or two tablespoons of butter, and then serve.

— Mrs. George L. Cowles