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¾ cup macaroni

2 quarts boiling salted water

½ onion

2 cloves

1½ cups Tomato Sauce II

½ cup grated cheese

2 tablespoons wine

½ tablespoon butter

Cook macaroni in boiling salted water, with butter and onion stuck with cloves; drain, remove onion, reheat in Tomato Sauce, add cheese and wine.

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1 cup macaroni

2 tablespoons butter

2 tablespoons flour

1½ cups scalded milk

⅔ cup grated cheese

Salt and paprika

¼ cup finely chopped cold boiled ham

Break macaroni in one-inch pieces and cook in boiling salted water, drain, and reheat in sauce made of butter, flour, and milk, to which is added cheese. As soon as cheese is melted, season with salt and paprika, and turn on to a serving dish. Sprinkle with ham, and garnish with parsley.

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Cook macaroni as for Macaroni à l’Italienne, reheat in Tomato Sauce II, add six sliced mushrooms, two slices cooked smoked beef tongue cut in strips, and one-half cup grated cheese.