MACARONI AND TOMATO
¼ lb. macaroni, 1 oz. butter, ½ lb. tomatoes, parsley.
Use the best quality of macaroni. The smaller kinds are the most convenient as they cook more quickly. Spaghetti is a favorite kind with most cooks. Break the macaroni into small pieces and drop it into fast boiling water. Cook with the lid off until quite tender. Be particular about this, as underdone macaroni is not a pleasant dish. (With a little practice the cook will be able to calculate how much water is needed for it all to be absorbed by the time the macaroni is done.) When done, drain well, add the butter, and shake over the fire until hot.
While the macaroni is cooking, skin the tomatoes, break in halves, and put into a tightly- covered saucepan. (Do not add water.) Set at theside of the stove to cook very slowly. They should never boil. When reduced to pulp they are done.
Pile the macaroni in the middle of a rather deep dish, and sprinkle with chopped parsley. Pour the tomato round and serve.
