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Macaroni, Italienne

Plunge twelve ounces best Italian macaroni in two quarts boiling water with a teaspoon salt and boil for forty minutes. Drain well on a sieve, then place in sautoir with an ounce butter, two gills tomato sauce, a half teaspoon salt, three saltspoons pepper, and mix well with a wooden spoon. Cook for six minutes, add an ounce grated Parmesan cheese, toss well, pour into a deep hot vegetable dish and serve.