1 cup macaroni in one-inch pieces
1 pt. stewed and strained tomatoes
1 cup stock or water
1 medium-sized onion
4 cloves
1 small bay leaf
1 teaspoon salt
2 teaspoons sugar
¹⁄₈ teaspoon pepper
1 cup cheese, grated or shaved
Soak the macaroni in cold water for one hour; stick the cloves into the
onion. Drain the macaroni, put it into a pan or pail, add the other
ingredients, except the cheese, and, when boiling, set the pan or pail
into a cooker-pail of boiling water and put it into a cooker for two
hours. Remove the onion and bay leaf and add the cheese. If it cannot
be served as soon as the cheese is melted, slip the pail back into the
cooker.
Serves five or six persons.