Macaroni Italienne
2 qts. macaroni, in one-inch pieces
4 qts. stewed and strained tomatoes
2 qts. stock or water
8 medium-sized onions
32 cloves
4 large bay leaves
3 tablespoons salt
1⁄3 cup sugar
1 teaspoon pepper
2 qts. grated or shaved cheese
Cook it as directed on page 143.
Serves forty or fifty persons.