Macaroni With Tomato Sauce
Cook 1/4 pound of macaroni in plenty of boiling salted water until when pressed with a fork against the side of the kettle it can be cut in two. Drain off the hot water, then pour water through and drain again. Cook 1/2 a can of tomatoes, or take enough stewed fresh tomatoes to make 1 pint, and press through a strainer. Melt 2 level tablespoons of butter, add 3 level tablespoons of flour and cook together until smooth, then add the strained tomato and cook until it thickens. Season with salt and pepper; put in the macaroni and heat it, stirring carefully so that the sauce may not burn, but do not break the macaroni.
