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Italian Manner of Cooking Macaroni

One and a half pound macaroni, parboiled with a little salt, and one clove garlic. One pound of beef chopped fine, lean and fat stewed with one pint tomatoes.

Alternate layers of macaroni and the stewed beef with grated cheese. Add cayenne pepper, salt, butter, and a little wine.

A thick layer of grated cracker crumbs and cheese on top. Serve with a stand of grated Stilton cheese.--Mrs. R.R.