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Macaroni Au Tomato

Mrs. Bendelari.

Throw one pound of macaroni into a preserving kettle half filled with boiling water, (be sure that the water is boiling), and a small teaspoon of salt. Let it boil for about twenty minutes, or until it is tender; then drain in a colander before putting on a dish. Have about two tablespoons of cheese grated and sprinkle over it, then pour over a tomato sauce which has been strained, and made as follows: Two hours before the macaroni is put on the fire, take a quart of canned or fresh tomatoes, and put in a saucepan with a little salt and pepper, half a small onion, a teaspoon of parsley cut fine, a piece of lard the size of an egg. Let it boil slowly for two hours; if it gets too dry add a few spoonsful of water.