Macaroni With Tomato
Stewed tomatoes, 2 cups.
Butter, 2 tablespoonfuls.
Hard-boiled eggs, grated or rubbed through a colander, 1 cup.
Salt.
Vegetable stock, 2 cups.
Macaroni, 2 cups.
Boil the macaroni till tender, drain, and add the stock and tomatoes not strained (they should be put on a sieve and allowed to drain, as the stock will afford sufficient liquid), but chopped, and there should not be enough of them to allow the tomato taste to predominate. Now add to this the hard-boiled eggs, grated or rubbed through a colander. Mix all together, and add a little salt. Pour into a baking-pan about four inches deep, and bake until the mixture is thick. A few lumps of butter sprinkled over the top as it goes to the oven is an improvement.