The Fireless Cook Book / A Manual of the Construction and Use of Appliances for Cooking by Retained Heat, with 250 Recipes

by Margaret Johnes Mitchell

Macaroni Italienne

• 1 cup macaroni in one-inch pieces
• 1 pt. stewed and strained tomatoes
• 1 cup stock or water
• 1 medium-sized onion
• 4 cloves
• 1 small bay leaf
• 1 teaspoon salt
• 2 teaspoons sugar
• ¹⁄₈ teaspoon pepper
• 1 cup cheese, grated or shaved

Soak the macaroni in cold water for one hour; stick the cloves into the onion. Drain the macaroni, put it into a pan or pail, add the other ingredients, except the cheese, and, when boiling, set the pan or pail into a cooker-pail of boiling water and put it into a cooker for two hours. Remove the onion and bay leaf and add the cheese. If it cannot be served as soon as the cheese is melted, slip the pail back into the cooker.

Serves five or six persons.