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Macaroni with Tomatoes

Take three pints of beef soup, clear, and put one pound of macaroni in it, boil fifteen minutes, with a little salt; then take up the in it, boil fifteen minutes, with a little salt; then take up the macaroniwhich should have absorbed nearly all the liquid-and put it on a flat plate, and sprinkle grated cheese over it thickly, and pour over all plentifully a sauce made of tomatoes, well boiled, strained, and seasoned with salt and pepper.