MACARONI WITH TOMATOES AND MUSHROOMS
- ½ pound macaroni,
- 2 quarts boiling water,
- 2 teaspoonfuls salt,
- 1 tablespoonful butter,
- 1 small onion, cut fine,
- 1 teaspoonful Gold Medal Flour,
- Cup of hot beef or chicken stock,
- 1 pint stewed tomatoes,
- 1 tablespoonful finely chopped mushrooms,
- 1 teaspoonful salt,
- Cayenne pepper,
- 1 teaspoonful parsley, chopped,
- 3 tablespoonfuls grated Parmesan cheese.
Add salt and then the macaroni to the boiling water. Let boil 20 minutes, stirring to avoid sticking to the bottom of the kettle. Drain in colander; pour 1 cupful of cold water through it; then return to cleared kettle.