Boil macaroni in salted water, drain and blanch by pouring cold water over it. Melt three tablespoonfuls of butter and add two tablespoonfuls of chopped green peppers and one of finely chopped onion. Cook five minutes and then pour in gradually a small cupful of brown stock and one of stewed and strained tomatoes. Season with salt and paprika. Reheat macaroni in this sauce and serve immediately.
MAÑANA-LAND
Fry in a tablespoonful of olive-oil a large sliced onion and eight chopped green peppers; to this add a cupful of uncooked rice and stir constantly until the rice is nicely browned; then put in a half-can of tomatoes and fill up the skillet with rich soup stock and cook slowly, without stirring, for an hour.
PAPAS RELLENAS
Chop some cold cooked beef and mix with it raisins, chopped hard-boiled eggs, stoned ripe olives and a pinch of ground cloves. Moisten with port wine and make into little cones. Have ready some highly seasoned mashed potatoes, beaten until light. Cover the cones with this and fry in hot oil like doughnuts till a golden brown.