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Titus Andronicus

Macaroni à la Italienne.

HAVE ready one-fourth a pound of macaroni, cooked until tender, but not broken, in boiling salted water, and then drained, and rinsed in cold water.

Make a sauce of two tablespoonfuls of butter, one tablespoonful of flour, one-fourth a teaspoonful, each, of salt and paprica, half a cup of wellseasoned stock and half a cup of well-reduced tomato pulp. Add the drained macaroni and stir occasionally, while it becomes thoroughly heated, then add one-fourth a cup of grated Parmesan cheese. Lift the macaroni with a fork and spoon so as to mix thoroughly with the cheese, and serve at once.

Strain the tomatoes through a sieve sufficiently fine to keep back the seeds, and cook the pulp, very slowly, until reduced to at least half its bulk. A more hearty dish may be served by adding, just before the cheese, three-fourths a cup of cold