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.