Cook slowly for 2 or 3 hours, keeping covered.
Drop into 3 quarts boiling salted water ½ lb. of macaroni or spaghetti broken into 4-inch lengths; stir occasionally with a fork to keep from sticking. Boil ¾ of an hour, pour through a colander, drain off all hot water, pour cold water over macaroni, while in colander, return it to the kettle it was cooked in.
Pour tomato sauce over it and when hot, serve. Have ready ½ lb. cheese grated fine; put it on top of the macaroni.
Campbell's tomato soup, to which has been added chopped onions and a chopped pepper, salt and a pinch of soda, makes a very good tomato sauce and can be prepared in a short time or:
Brown three thinly sliced onions in butter the size of an egg.
Sardines and Tomato Sauce
For 4 persons
1 can Campbell's soup heated to boiling point in a frying pan. Very carefully so as not to break them, lay sardines from one box in the sauce. When hot serve on squares of toast or on crackers. A little dash of red pepper and a bit of salt improve the taste.
Stew, Irish
For 4 persons
1 lb. of lamb for stew
3 onions
3 carrots
2 large potatoes
Salt and pepper
Water
Cut the meat in small pieces, wash it; peel and slice the onions, scrape the carrots and slice crosswise; wash, peel and slice potatoes; place all in the kettle, cover with cold water, add 2 teaspoonfuls of salt and a dash of pepper; cover and cook slowly 2 hours; 3 hours is better, but not necessary. Be sure and cook the stew in a kettle large enough to allow room for cooking the dumplings on top of the stew.
Salads