TOMATO-MACARONI SOUP
Put 1 can of tomatoes, 1 sprig of parsley, 1 onion with 4 cloves stuck in it, 1 tablespoon of salt, 6 peppercorns, and 6 cups of cold water in a saucepan, and let cook slowly for three quarters of an hour; then strain and return to the saucepan, and when boiling again, add ½ cup of macaroni which has been broken into small pieces, and cover and cook for half an hour. Season afresh before serving. Spaghetti or noodles may be used instead of macaroni.