MEXICAN MACARONI
Put 1 tablespoon of butter in a saucepan, and when melted stir into it ½ a can of tomatoes, 1 small sweet green pepper, seeded and chopped fine, 1 large onion chopped fine, and ½ teaspoon of salt. Cover, and let cook very slowly for about forty minutes. Then press through a coarse sieve, and put in a double boiler to keep hot. Boil ¼ of a package of macaroni for twenty-five minutes, drain, and pour over it the hot sauce.
PLAIN MACARONI AND CHEESE
Put ¼ of a package of macaroni into boiling water, and let cook twenty-five minutes; drain, add 1 cup of hot milk, 1 tablespoon of butter, salt, pepper, and paprika; let boil up once, add ½ cup of grated cheese, and let cook five minutes more before serving.
MACARONI RAREBIT
Put in a saucepan 2 tablespoons of butter, and when melted add 1 cup of grated cheese and stir until the cheese is melted, and then add ½ a teaspoon of salt, ½ a teaspoon of mustard, ½ teaspoon of paprika, and 1 tablespoon of flour dissolved in ½ cup of cream (or milk), to which also add 3 slightly beaten eggs; mix all together thoroughly, put in 1 cup of cooked macaroni, and serve with toast.