Scalloped Macaroni With Peas in Tomato and Cheese Sauce
1 cup macaroni
1 cup peas
1 pint tomatoes, juice and pulp
1 cup grated cheese
¼ cup fat
¼ cup flour
1 teaspoon salt
⅛ teaspoon cayenne
Cook macaroni until tender in one quart of boiling water and one teaspoon of salt; drain. Melt fat, add flour, salt and cayenne. Gradually add tomatoes and when at boiling point remove from fire, add cheese and peas. Place macaroni in greased baking dish, pour sauce over it and bake 30 minutes.