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Macaroni with Tomatoes

Break one-fourth pound of macaroni in lengths of about three inches, plunge them into a saucepan of boiling salted water, and boil for twenty minutes or so until done. Take them out, drain, and put them in a baking-dish; mix in one ounce of grated Parmesan cheese, one teacupful of stewed tomatoes, an equal quantity of brown meat gravy, a lump of butter, and salt and pepper to taste. Place the dish in a slack oven, allow the mixture to simmer gently for thirty minutes, and serve. It need not be baked unless desired, and care must be exercised to see that the flavor of the tomatoes is not too strong, and also that it is not salted too much.